Sausage for the Missus

Discussion in 'Sausage' started by disco, Jul 25, 2013.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I have been experimenting with breakfast sausage for a few months now. I like a bit of spice and lots of flavour. She Who Must Be Obeyed wanted some plain, old fashioned herb type sausage. I happen to have fresh sage and thyme in the garden and some potted rosemary so it seemed like time to accede to her request (some call it obeying an order).

    I got 4 pounds of pork butt (after removing the bone) on sale but it was somewhat lean so I added 1/2 pound of pork fat. I diced the pork.

    I then mixed together:

    3 1/2 teaspoons kosher salt

    2 teaspoons fresh ground pepper

    3 1/2 teaspoons finely chopped fresh sage

    3 1/2 teaspoons finely chopped fresh thyme

    3/4 teaspoon finely chopped fresh rosemary

    1 1/2 tablespoon of brown sugar

    I tossed the seasoning mix with the cubed pork, covered and threw it in the fridge overnight. I couldn't dice the pork fat as it was frozen but cut it up the next day.


    The next morning, I ran it through the fine plate of my Kitchen Aid grinder attachment. I put it in the fridge for 1/2 hour. It is hot here 33 C (91 F) and I didn't want it getting too warm.


    Then I mixed it up with the paddle attachment on the Kitchen Aid for a couple of minutes. Back into the fridge for 1/2 hour.


    While it was chilling, I fried a bit up. It had a nice herb flavour and I knew it would please the missus.


    In an attempt to get closer to old fashioned sausage, I didn't make patties. My wife doesn't care for casings so I thought I'd try extruding the sausage onto a plate with my LEM stuffer. Have I mentioned I love my LEM stuffer?


    I cut each strip in half and put them on baking sheets. I put the baking sheets in the freezer for an hour to firm up.


    I wrapped them in cellophane, six to a package. Then I put all the packages in a large ziploc back and into the freezer.


    Breakfast the next day was fried potatoes and sausage. My wife liked them and I have to admit, a good plain herb sausage lets the pork flavour through and I enjoyed them too. I hate it when she is right.

    One thing I don't like. I am trying to cut back on fat so I use a nonstick pan and little or no grease. Things just don't brown up as well as they do in the cast iron or steel frying pans.


    The verdict. Wonderful. I will make these again. The fresh herbs give a softer but full herb flavour. I was quite surprised at the difference. The lack of strong seasonings like cayenne mean the sausage don't have much heat but the pepper gives a little and you can really taste the pork and the herbs.

    Disco
     
    Last edited: Jul 25, 2013
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    Those look really yummy!  Simple sometimes is the best way.  

    I used Pops recipe and it is so easy and soooo delish.

    http://www.smokingmeatforums.com/t/73350/country-style-breakfast-sausage

    I did notice when I 'fried' them...they do not get as dark as the commercial ones.  Guessing it's due to the preservatives and such they add to them.  BUT....the taste is so much better.

    Have the same stuffer...and seeing you did that...I might try too.  Made patty style and not the sticks.

    Kat
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Kat.

    I have meant to try Pop's recipe but this was a case of using fresh ingredients I had on hand. His recipe is on my expanding to do list.

    I found extruding the sausage easier than making patties but I am clumsy clod so anything mechanized is easier. They don't come out as pretty as cased sausage but the shape is more traditional.

    Disco
     
  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    those  look great disco, very nice job. will need to make some up before elk season.
     
  5. Nice looking sausage there Disco!  [​IMG]    You did a fine job in my book!  [​IMG]
     
  6. pcallison

    pcallison Fire Starter

    Great write up Disco, as always.

    Don't you love it when you buy something that makes your life easier. Pretty nifty idea going casing free and basically a brown and serve. Good recipe too, I'd probably add a touch more heat, but that's just me. Thanks for sharing. See ya, Phillip.
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great Looking Sausage Disco! I like the simple ingredients! I also like that you made them into links. My boys would love them!
     
  8. reinhard

    reinhard Master of the Pit OTBS Member

    I like the way you made these.  I haven't used fresh herbs just dried, but i think fresh realy brings out more flavor. Great thing to do special for the wife also.  Thanks for the recipe.  I've got a vertical stuffer as well and will give give it a try without casings. Reinhard
     
  9. kathrynn

    kathrynn Smoking Guru OTBS Member

    I went OCD on making the patties...and making sure they were all the same.  Love the freedom of what you did much better.

    Kat
     
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, driedstick.

    Oh, I love elk. Unfortunately, I am too lazy to hunt. Fortunately, I have generous friends who occasionally throw some my way.
    Thanks, Smoking B.

    Disco
     
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Phillip. I tried for several batches to get by stuffing with the Kitchen Aid. It was like digging with a rubber shovel. I actually like a little cayenne and hot chili flakes in my sausage. However, the missus spoils me rotten so making these were a good idea and they turned out better than I thought they would.

    Disco
    Thanks, DS. Your boys are lucky to have a Dad who makes real food.

    Disco
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Reinhard. It is the first time I have tried the fresh herbs in sausage. They have a lot of flavour but I think it is deeper and more complex than the dried flavour. I'd love to hear your take on the caseless out of the vertical stuffer if you give it a try. I found it quite easy.
    I know what you mean, Kat. I did a form to make uniform patties too. Now, I think I will be putting them all through the stuffer.

    Disco
     
    Last edited: Jul 25, 2013
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks Disco! We feel that home cooking is the best!
     
  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You are spoiling her Disco! You know how many points you are amassing? You'll have a get out of jail free holiday season this year!

    Although I must agree with her idea for sausage. You ever make a sausage stuffing/dressing? I bet that sausage would draw in all the neighbors! people would stand outside at the fence and breath with a smile on their faces......

    Sure sounds like a great sausage, I really like all that pepper too! The pepper you didn't put in.

    I glanced at that picture and thought you were cooking sausage and apples. I don't know why, I never had sausage and cooked apples but doesn't it sound good? Its bound to be some type of healthy breakfast.

    Anyway Disco, Looks really good, I know it's gotta taste that way. Since you can't hit a home run, do you hit the puck or someone with the hockey stick?
     
  15. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Mmm sausage, apples, carmelized onions with mashed garlic taters and sauerkraut! Yumm!
     
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Har. Thanks Foamheart. I have made sausage stuffing and my wife's family stuffs the necks of their Christmas turkey with a mixture of sausage, spices and apples. Both are great. I like apples in that but not in my breakfast sausage.

    One of the best stuffings I ever had was when I was travelling in New Mexico. A restaurant in Santa Fe made a cornbread and sausage stuffing that was made with a mixture of peppers, cornmeal and sausage. It wasn't spicy, just super flavourful. I have tried to copy it with little success. 

    You hit the puck with a hockey stick. I never hit anyone with the stick except by accident. Have I ever lied to you before?

    Disco
     
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Ok, that sounds great.

    Disco
     
  18. reinhard

    reinhard Master of the Pit OTBS Member

    I make jerky sticks without casings.  However i have never made sausage links without casings.  I will do this next time i make breakfast sausage.  The grand kids will love it and i think everyone else will also. Should be easy with the vertical stuffer and i will freeze them with the same method you did Disco. Reinhard
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Almost snuck this one by me!!!

    Looks Great, Disco!!!

    Bear
     
  20. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    That would be great. Please post with Qview. I am always looking for new sausage recipes!

    Disco
     

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