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'Country Cousin' breakfast sausage
Oh, I know, I know. Like I said, I feel sorry for my doctor. Those who come just for the recipe (and there's nothing at all wrong with that) already got what they wanted in my initial post--why can't we talk about other things along the way? Two thoughts, now that some dust has settled... -
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Liver Mush Recipe? A Carolina thing.
The very idea is hilarious--don't try this in the house. 🙃 The fellow on YT's McGie's Homestead uses a paint mixer, I believe.- TeeZee
- Post #16
- Forum: Nose to Tail
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'Country Cousin' breakfast sausage
True in my experience. This business of salt does get a little complicated so bear with me here. I'm a so-called type II diabetic; I need salt--I can get dehydrated fast--but refined sodium chloride makes me feel weird so I avoid it most of the time. And I learned pretty quickly that 'lite... -
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Liver Mush Recipe? A Carolina thing.
Hey, Buckwheat! (No, really. 😊) That's what's missing from both of these recipes, and I probably wouldn't have noticed if you hadn't mentioned the crumble factor. 'Real Scrapple' at Food.com suggests a 7:3 ratio of cornmeal to buckwheat flour--that's the glue you need.- TeeZee
- Post #10
- Forum: Nose to Tail
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'Country Cousin' breakfast sausage
If you haven't already, look into Redmond salt. I do use the regular canning/pickling type in my sausage but Redmond (Utah) is a 'sweeter' tasting salt with a naturally balanced mineral content. I use it for everything else, might as well in sausage too. -
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'Country Cousin' breakfast sausage
No, it doesn't work, and I can see why. I like spice too, esp. what they call 'British baking spice (I wonder if that could be used in a sausage) but Cumberland is banger-country and its mild taste marries well with mashed potatoes and onion gravy--a spicy sausage would overwhelm. (The Brits... -
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'Country Cousin' breakfast sausage
That's not a hijack, Smokin! I've been eyeing your Cumberland recipe too. 🙂 -
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'Country Cousin' breakfast sausage
I suppose I ought to mention here that anyone wanting more salt in the 'Cousin' can bump it up another 0.65g to match Pops' original ratio. -
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Liver Mush Recipe? A Carolina thing.
Ha, try to come up with something better. 😀 'Scrapple' was somebody's winning entry for a dish that contains bits and pieces of everything and lots of offal too. In Italy I ordered a plate of 'tripa'--the waitress daughter of the proprietor beamed with pride as it was their specialty. Tripe in...- TeeZee
- Post #8
- Forum: Nose to Tail
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Liver Mush Recipe? A Carolina thing.
Will do. What a great guy--Bearcarver was prolific, lots of helpful recipes and tips. May he rest in peace.- TeeZee
- Post #7
- Forum: Nose to Tail
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'Country Cousin' breakfast sausage
Thanks, Fueling, will give this a shot. Wind blew so hard yesterday it was raining sideways--the kind of storm that produces a tornado, violent but happily short-lived. And thanks to everyone for stopping by my post. -
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'Country Cousin' breakfast sausage
You getting any of this, Fueling? Hate to keep it all to myself. 🤣 (What our yard looks like now that the wind storm has come through, with stuff EVERYWHERE.) -
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'Country Cousin' breakfast sausage
Thanks for the tips, Fueling. What's your conversion rate for the sage? Three to one by weight or volume? Yes, I think Dave's formula is well-balanced. You've given me a great idea; some time ago I received a venison sausage recipe that isn't working for us--I'll do a comparison. Again thanks... -
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'Country Cousin' breakfast sausage
Skeeters are ugly now. Cooler weather is coming though--today's high is 89, but next Monday's projected high is just 66. Good smoking temps! 👍 We're a solid twenty miles north of Crookston, near Angus. This puts us two weeks behind you in the spring and two ahead in the fall. -
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'Country Cousin' breakfast sausage
Dave, you've got a flair for presentation! 🤣 Jimmy Dean's sage roll is $6/lb. here. I have nothing against the company, but why would you pay that when pork butt was $1.79/lb. last week? (This week it's $3.50/lb.!) Waiting for hunting season so I can do a few more sauerkraut/venison experiments... -
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Liver Mush Recipe? A Carolina thing.
An old post, I know, but it's sad to see no replies--I'm a scrapple fan and would love to try liver mush, a very old Penn Dutch food (I'm the last of my line, we were all PD). BTW I have found scrapple/liver mush videos on YouTube; search 'McGie Homestead'. Good luck!- TeeZee
- Post #2
- Forum: Nose to Tail
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'Country Cousin' breakfast sausage
It was such a small amount of meat I really didn't have a choice. 🙂 Hope you try this--I'm tired of paying grocery store prices for foods that are better homemade, and this recipe is just one example. Really have to take my hat off to Dave in AZ--he did all the work. Thanks for looking, Chef. -
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'Country Cousin' breakfast sausage
Over the weekend The Great Might Have Been blew in with our granddaughter and 25 lbs. of ground venison (and 5 lbs. pork butt), with the intention of smoking meat sticks and jerky. Forty-eight hours (and a substantial nap) later, he went off to work leaving behind the fruits of his labor and...
