- Jul 16, 2011
- 289
- 30
- 118
So far, everybody has sent jerky recipes. If you would like a sausage recipe, here is a breakfast sausage we have made for 20 years or more that we like way better than any commercial brand.
Start with a pork shoulder, sometimes called 'boston butt'. Bone it out if it is whole, and remove the skin and excess fat, just the thick layer under the skin. You'll need the fat that's in the meat to keep the sausage from being tough and dry so don't cut out too much!
Cut the meat into small cubes, and weigh.
For each pound of meat, you will add;
1/2 teaspoon, rounded, salt
1/2 teaspoon, rounded, black pepper
1/2 teaspoon, level, poultry seasoning
+ per 5 pounds
1 to 1 1/2 teaspoons red pepper
Mix the spices with the meat thoroughly, and grind through a course plate. Give a good mix, take a small bit and fry it up to check the seasoning. from there you can adjust the heat with black and red pepper, the salt, or the sage with the poultry seasoning.
This also makes a great Italian type sausage by omitting the poultry seasoning and using powdered garlic instead! I haven't got firm numbers on amounts yet, that would be a 'try-and-fry' deal. Some fennel seed could be added if you like it too.
Both sausages can be used as bulk sausage or stuffed into casings. Lamb casings are traditional for breakfast links, while hog is used for Italian.
Hope you like it!
~S
Start with a pork shoulder, sometimes called 'boston butt'. Bone it out if it is whole, and remove the skin and excess fat, just the thick layer under the skin. You'll need the fat that's in the meat to keep the sausage from being tough and dry so don't cut out too much!
Cut the meat into small cubes, and weigh.
For each pound of meat, you will add;
1/2 teaspoon, rounded, salt
1/2 teaspoon, rounded, black pepper
1/2 teaspoon, level, poultry seasoning
+ per 5 pounds
1 to 1 1/2 teaspoons red pepper
Mix the spices with the meat thoroughly, and grind through a course plate. Give a good mix, take a small bit and fry it up to check the seasoning. from there you can adjust the heat with black and red pepper, the salt, or the sage with the poultry seasoning.
This also makes a great Italian type sausage by omitting the poultry seasoning and using powdered garlic instead! I haven't got firm numbers on amounts yet, that would be a 'try-and-fry' deal. Some fennel seed could be added if you like it too.
Both sausages can be used as bulk sausage or stuffed into casings. Lamb casings are traditional for breakfast links, while hog is used for Italian.
Hope you like it!
~S
Thats next on my dehydrating list to try!
