How To make Spicy Country Style Sausage Meat
2 1/2 teaspoons Coarse (kosher) salt
1 pound Lean,trimmed pork
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2 teaspoons Dried leaf sage :
crumbled
Cubes and chilled 3/4 teaspoon Dried summer savory crumb.
1/2 pound Fresh pork fat :
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1/4 teaspoon Whole black peppercorns
Cubes and chilled 1/4 teaspoon Crushed red pepper (or more)
Combine salt, sage, savory, peppercorns, and red pepper in a spice mill or mortar and grind to pwdr. Sprinkle spices over meat & fat in lge. bowl & mix well.
Put half of mixture in food processor and process to med.-coarse texture. If using grinder cut meat into strips instead of cubes and use grinder plate with 1/4" holes or similar size.
When all meat is processed place in container, cover and chill for 24 hrs. to mellow and firm up.
Form sausage meat into a cylinder abt. 8" long and wrap in plastic. You may then use it, refrigerate it for 3-4 days, or freeze for longer storage.
To cook: Cut into 3/4" slices and fry in heavy skillet. Cook over med. heat until well browned.
How To make Spicy Country Style Sausage Meat's Videos
How To Make Sausage Breakfast Links At Home (DIY) | The Bearded Butchers
Visit our DIY Section to get EVERYTHING you need to process your own meat at home!
Breakfast. Seth's favorite time of the day. This video is special because even though Scott never let's Seth stop for breakfast, Seth finally gets a chance at the most important meal of the day. In this video, Scott and Seth will make 2 different kinds of breakfast sausage links: Batch 1 is a perfectly blended salt and pepper sausage, batch 2 is the same but with blueberries added! Who doesn't love blueberry breakfast links?
Scott's Hot Tip - If doing more than one flavor, do the plain one first to avoid an extra cleaning of your grinder.
Bonus Scott's Hot Tip - Form a big ball with the meat and - blop - it in the stuffer.
How to make breakfast sausage links (chicken, pork, or otherwise)
1) Mix salt and pepper base with 25lb of pork or other meat in a lined meat lug (You'll want 75/25 or 70/30 meat blend). Check out the dual grind MEAT Grinder we used
2) Add your flavors. We used our proprietary Maple for the first flavored batch and then added frozen blueberries to that for the second batch. Frozen blueberries are cheap and easy to find compared to dried, just hand mix them into the previously ground meat.
3) Load the meat in your stuffer
4) Grab some 21mm casings and make sure you have a 10mm stuffing horn (as of the filming of this video, MEAT grinders don't ship with a horn that will fit a 21mm casing). Make sure you put the casing on the stuffer correctly, there is a right direction and a wrong direction.
5) Fill the casings. Pinch, twist, and cut. If you're having trouble stuffing, add some water, hand mix, and try again.
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Casing
32mm Brat Casing
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SPG Sausage - Sausage Recipe Perfect For Beginners - Smokin' Joe's Pit BBQ
Thank you for watching my SPG Sausage recipe that's the perfect recipe for beginners. This SPG sausage recipe is super simple and it's the base to many great sausage recipes. This SPG sausage recipe is a blank canvas so from here you can add whatever other ingredients you'd like. This simple recipe was so delicious by itself!
Thanks for watching
Smokin' Joe
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It's soooo good that I cook it almost Everyday!
Hello lovelies, this week we are making Sausage stew and this one is to die for. I have been really waiting to share this recipe and finally its here and I can't well explain how this is soooo good until you try it.
Ingredients:
- 10 to 12 Spicy beef sausages
-1 medium red bell pepper( use half)
-1 medium green bell pepper(use half)
-1 medium yellow bell pepper(use half)
-1 medium white onion(use half)
-2 garlic cloves, minced
-2 tomatoes, blended
-1-1/2 tbsp tomato paste
-2tbsp dark soy sauce
-1 beef cube
-1 tsp garam masala
-1 tsp paprika powder
-1/2tsp ground black pepper
-1/4 tsp chilli flakes(optional)
-1 cup water or beef broth
This can be served with:
Roast Potatoes:
Yellow Rice:
Potato wedges:
DEER SAUSAGE 50 YEAR OLD SECRET RECIPE
20 pounds of deer meat
20 pounds of boston butt
5 oz salt
5 oz granulated garlic
5 oz granulated onion
2 oz black pepper
2 oz red pepper
3 cups chopped green onion
1 gallon of hot water
Facebook group, CAJUN KETO RECIPES AND COCKTAILS
Electric meat grinder
kithcen aid meat grinder attachment
Sausage stuffer
Cajun 180 Blendz Seasoning
use discount code 180KETOCHEF
for a 10% discount
Louisiana Seafood
use discount code CAJUNKETO
for a 10% discount as well as free shipping on orders over $125
disclaimer: amazon links are affiliate links.
My Family's HOMEMADE Italian Sausage Recipe
Learn how to make the best authentic, flavorful homemade Italian sausage recipe from scratch that is simple to cook and delicious. You will love the flavors in this sausage and the satisfaction of making it at home.
Italian sausage is ground pork often flavored with garlic and fennel seed. It comes in two different styles, sweet or hot. Hot Italian sausage usually is flavored with spicy red pepper, while the sweet version has no pepper in it. In addition, Italian sausage is a very popular pizza topping in coarse loose chunks or sliced links.
Every holiday we celebrate seems to have Italian sausage as one of the items served. Whether in a sauce or grilled and served on a bun, it’s a very popular cased protein. My recipe is a balanced approach to the sweet and hot version with ingredients that complement each other and provide a lot of flavors.
PRINT OFF THIS RECIPE AT:
Ingredients for this recipe:
• 15 to 18 feet natural hog casing
• 9 pounds bone-in pork shoulder
• 2 tablespoons fennel seeds
• 2 teaspoons coriander seeds
• 1 tablespoon dry basil
• 1 tablespoon dry oregano
• ½ teaspoon ground nutmeg
• 1 teaspoon red pepper flakes
• 3 tablespoons sea salt
• 2 teaspoons black pepper
• 1 tablespoon Paprika
• 2 tablespoons grated garlic
• Zest of 1 orange
• 1/2 cup white wine
• 1/3 cup chopped Parsley
• 1 1/2 cups crushed shaved ice
NEW & IMPROVED Breakfast Sausage Recipe! | Make Your Own & Cheaper
About a year ago, I started a quest for the perfect breakfast sausage recipe. I used the last of my sausage that I had in the freezer about a month ago, and it was time to make some more. So I figured why not take you guys along, as we re-stock our supply and use a New Improved Recipe.
Here's a link to the original video where I can up with this recipe:
Carnation Patty Paper - Box of 1000:
LEM Meat Grinder:
Hoosier Hill Farm All American Whole Milk Powder:
Base Recipe:
1# Ground Pork
1.5 tsp crushed sage
1 tsp crushed thyme
1 tsp salt
2 tsp brown sugar
.75 tsp ground black pepper
.25 tsp red pepper flakes
.25 tsp nutmeg
.25 tsp cayenne pepper
Extra ingredients used in the video. These are in addition, to the base ingredients listed above:
.25 tsp coriander
3 tsp maple syrup
.5 tsp paprika
+ 5 tsp Powdered Milk per 1 pound of meat (in my case, I had 7 pounds, so that was 36 tsp - or 3/4 of a cup).
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