Bought a meat grinder a few months ago and haven’t used it yet. I was going start with some pork butts. Would love some advice on what to put in the sausage.
Red pepper , sage , and a touch of cajun seasoning ;; teaspoon each
of pepper/sage , 1/2 teaspoon cajun per pound of ground meat…
Would advise making 1/2 pound with half seasoning and test ,adjust each seasoning to taste
George McDonald ; MAD Charleston
[http://www.militaryappreciationday.org
When you see “Old Glory” waving in the breeze, know that it is the dying breaths of our fallen hero’s that makes it wave.
author unknown
I use LEGG’S sausage seasoning packs. The Breakfast - Italian and Mild flavors are pretty good.
quote:
Originally posted by gail winsRed pepper , sage , and a touch of cajun seasoning ;; teaspoon each
of pepper/sage , 1/2 teaspoon cajun per pound of ground meat…
Would advise making 1/2 pound with half seasoning and test ,adjust each seasoning to taste
I agree with this, if you ask me, the more pepper and sage the better.
Look at where Jesus went to pick people. He didn’t go to the colleges; he got guys off the fishing docks.
Not exactly a sausage recipe, but a question. I bought some liver pudding from Winningham’s in Ridgeville and I am not sure how to cook it. Any suggestions will be appreciated.
oc
quote:
Originally posted by oyster crackerNot exactly a sausage recipe, but a question. I bought some liver pudding from Winningham’s in Ridgeville and I am not sure how to cook it. Any suggestions will be appreciated.
oc
It’s already cooked.
No need to cook , it’s good as is on a sandwich , but it’s also good pan fried in touch of veg.oil till edges are crisp , with grits and eggs.
George McDonald ; MAD Charleston
[http://www.militaryappreciationday.org
When you see “Old Glory” waving in the breeze, know that it is the dying breaths of our fallen hero’s that makes it wave.
author unknown
Thanks! I’m going to give it a go.
oc
WallyB, I’ve ground a lot of sausage over the years.
Have mostly done venison (no fat) with 30% pork fat ground in. I get the spice mixture from a place near Augusta that is awesome. Just wanted to let you know that we have cooked some right after grinding and the seasoning just doesn’t come thru the way it does after having in freezer or fridge for at least a few days.
Call me crazy, but its the honest truth.
Point being, if you take some right after grinding and toss in pan to cook and it tastes a little more bland than you like, leave some in fridge for a couple days and try again.
Good luck,
NN
Get the Leggs Old plantation seasoning #10 for breakfast sausage. It is good as is , but we add some ground sage and red pepper flakes.
Thanks guys,
Double you’re about not crazy about letting stuff rest. Chili and Perlo are better after they been in the fridge for a day or so.
I make datil pepper sauce and put it in jars like canning. It is much better after a week or two.
I have an Excel spreadsheet with recipes for about twenty different kinds of sausage and burger. You just plug in the total amount of product you want to make and it figures the exact amount of every ingredient needed. I would be glad to email it to anyone who would like it…just send me an email at Rick.Mcgee@otis.com and I’ll get to you.
2003 Key West 1720 Sportsman
2015 Ocean Kayak BG2
Email sent.
Thanks!
Thanks, Rick!
That spreadsheet is awesome.
You’re very welcome.
2003 Key West 1720 Sportsman
2015 Ocean Kayak BG2
I used Leggs Plantation seasoning as well. I think as well as my family that it is very good. We don’t like overpowering Sage flavor but I know that is a personal preference. Does anyone have a good recipe for Smoked Sausage? I have made one attemp (fail). It turned out really bitter. My have been too much marjoram or not enough garlic. I only used a trace amount of garlic.