- Sep 9, 2016
- 205
- 31
I had some fresh picnics in the freezer that I've been wondering what to do with so I decided to make some sausage.
they were so much more of a pain to cut up than butts... filled with tendons, huge veins, connective tissue... the other 2 in the freezer will not be made into sausage because of how bad it was... maybe try a ham? idk I'm in san antonio and the weather likely won't allow me to do one the way i'd like to. also had very little fat i could save... had to beg the butcher to give me whatever he could.
the dog is going to be real happy with these
~5 pds to breakfast sausage
10 tsp of kosher salt (should be a little more than 2% but i always use 2 tsp/pd of sausage because it's where i like it and why it's in tsp's)
2 tbsp fresh cracked pepper
2 tbsp dried sage (not the more leaf like stuff)
1 tbsp ground mace
ground with the small plate on a kitchen aid twice
(i was going to try to convert all this to percentages, but my scale isn't trustworthy enough to work that way so i don't and i''m not sure my math is right)
the other 5pds went to a hot Italian
meat on the coarse plate, fat on the fine
same 10 tsp of kosher salt as above
3 garlic cloves (i just skin them and run them through the grinder on the fine plate before the fat gets ground)
2 tbsp toasted and cracked fennel (i toast it in a pan till my kitchen starts to smell like rye bread then crack them on the counter by rolling a rolling pin on them... my wife and kids will complain about them sticking in their teeth if i don't crack them and there are no complains when it's cracked)
2 tsp red chili flakes
1 cup NFDM
2 tsp cayenne
2 tsp smoked paprika
1 tbsp of ground pepper
1/2 cup chilled red wine (I don't drink room temperature anything so i do commit the sin of chilling red wine... i don't know if this makes much of a difference but i frequently see the addition of cold ice water to sausage recipes so maybe it's important to be cold?)
1/2 a bunch of fresh parsley coarsely chopped
(it's on the edge of heat to where my kids and wife may or may not mention it but doesn't seem overly hot to me)
i also like to leave it in the fridge over night before freezing... i don't have a vacuum sealer and i get less freezer burn on freezing meat if i dry out the surface in the fridge and i like to let sausage sit for a day before freezing anyways to let the spices mingle better (that last part might be my imagination)
i didn't get many pics of my chicken sausage, but i use boneless skinless thighs
i only tried chicken because my wife is very very picky and used to hate pork for some reason... i came up with this and like it enough that we sill make it even though she will eat pork now
5 pds boneless skinless chicken
10 tsp of kosher salt
1 cup NFDM
8 oz's of the pre-shredded mozzarella
2 tsp of cayenne
1/2 a bunch of coarsely chopped parsley
~6 oz of coarsely chopped baby spinach
8oz container of sundried tomatoes drained of the oil and ran through the grinder before the meat
1 tbsp of of ground pepper
3 cloves of garlic (peeled and ran through the grinder before the meat)
1/2 cold white wine
next day i cooked one of each in the oven till 165 (i normally like to grill it but it was raining)
left is the chicken and right is the italian
lastly i baked the bones for a few hours for Reagan and let them cool
they were so much more of a pain to cut up than butts... filled with tendons, huge veins, connective tissue... the other 2 in the freezer will not be made into sausage because of how bad it was... maybe try a ham? idk I'm in san antonio and the weather likely won't allow me to do one the way i'd like to. also had very little fat i could save... had to beg the butcher to give me whatever he could.
the dog is going to be real happy with these
~5 pds to breakfast sausage
10 tsp of kosher salt (should be a little more than 2% but i always use 2 tsp/pd of sausage because it's where i like it and why it's in tsp's)
2 tbsp fresh cracked pepper
2 tbsp dried sage (not the more leaf like stuff)
1 tbsp ground mace
ground with the small plate on a kitchen aid twice
(i was going to try to convert all this to percentages, but my scale isn't trustworthy enough to work that way so i don't and i''m not sure my math is right)
the other 5pds went to a hot Italian
meat on the coarse plate, fat on the fine
same 10 tsp of kosher salt as above
3 garlic cloves (i just skin them and run them through the grinder on the fine plate before the fat gets ground)
2 tbsp toasted and cracked fennel (i toast it in a pan till my kitchen starts to smell like rye bread then crack them on the counter by rolling a rolling pin on them... my wife and kids will complain about them sticking in their teeth if i don't crack them and there are no complains when it's cracked)
2 tsp red chili flakes
1 cup NFDM
2 tsp cayenne
2 tsp smoked paprika
1 tbsp of ground pepper
1/2 cup chilled red wine (I don't drink room temperature anything so i do commit the sin of chilling red wine... i don't know if this makes much of a difference but i frequently see the addition of cold ice water to sausage recipes so maybe it's important to be cold?)
1/2 a bunch of fresh parsley coarsely chopped
(it's on the edge of heat to where my kids and wife may or may not mention it but doesn't seem overly hot to me)
i also like to leave it in the fridge over night before freezing... i don't have a vacuum sealer and i get less freezer burn on freezing meat if i dry out the surface in the fridge and i like to let sausage sit for a day before freezing anyways to let the spices mingle better (that last part might be my imagination)
i didn't get many pics of my chicken sausage, but i use boneless skinless thighs
i only tried chicken because my wife is very very picky and used to hate pork for some reason... i came up with this and like it enough that we sill make it even though she will eat pork now
5 pds boneless skinless chicken
10 tsp of kosher salt
1 cup NFDM
8 oz's of the pre-shredded mozzarella
2 tsp of cayenne
1/2 a bunch of coarsely chopped parsley
~6 oz of coarsely chopped baby spinach
8oz container of sundried tomatoes drained of the oil and ran through the grinder before the meat
1 tbsp of of ground pepper
3 cloves of garlic (peeled and ran through the grinder before the meat)
1/2 cold white wine
next day i cooked one of each in the oven till 165 (i normally like to grill it but it was raining)
left is the chicken and right is the italian
lastly i baked the bones for a few hours for Reagan and let them cool