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Thread: Productive morning (sausage making)

  1. #1
    Omelet Guest

    Default Productive morning (sausage making)

    Well, I tried to resist! Barely have any freezer space and have been
    trying to make myself live out of my freezer...

    but, $1.49 per lb. for BEEF??? Sliced Chuck at that. :-)

    So I just finished making 15 lbs. (42 links) of basil and garlic beef
    sausage. I'm seriously considering trying to make some dried smoked
    sausage out of this using my badly under-used offset smoker, but I'll
    have to do some research as to how to do that.

    The flavor is wonderful:

    Per 1 lb. of meat:

    1/4 tsp. sea salt
    1/4 tsp. white pepper
    1/4 tsp. dried rubbed sage
    1/4 tsp. powdered thyme
    1/2 tsp. powdered celery seed
    1/8 tsp. allspice
    1/2 tsp. granulated garlic
    1/4 tsp. paprika
    2 tsp. dried basil leaf

    I made links in pork casings (due to the fact that this was going to be
    pretty lean sausage) and saved some of the leftover (from broken links,
    cleaning the grinder, etc.) to make a nice sauce for a planned Sunday
    dinner and mixed in 3 patties of the pork sausage I made 2 weeks ago.
    The links are currently being frozen and the sauce I'm making in the
    large cast iron pot smells delightful at the moment.

    I saved one slice of the chuck for grilling and plan to also grill the
    zucchini I bought Friday and top it with the sauce.

    The sauce is being made from some leftover sausage, one whole onion, 8
    oz. thinly sliced mushrooms, ****ake mushroom powder, some Italian
    seasoning, tomato paste and some chopped up canned tomatoes along with
    the juice, thinned with some roast beef rib stock that was frozen from
    about a month or so ago.

    Should be interesting. :-d

    Pics to follow eventually!
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

  2. #2
    Kswck Guest

    Default Re: Productive morning (sausage making)


    "Omelet" <[email protected]> wrote in message
    news[email protected]..
    > Well, I tried to resist! Barely have any freezer space and have been
    > trying to make myself live out of my freezer...
    >
    > but, $1.49 per lb. for BEEF??? Sliced Chuck at that. :-)
    >
    > So I just finished making 15 lbs. (42 links) of basil and garlic beef
    > sausage. I'm seriously considering trying to make some dried smoked
    > sausage out of this using my badly under-used offset smoker, but I'll
    > have to do some research as to how to do that.
    >
    > The flavor is wonderful:
    >
    > Per 1 lb. of meat:
    >
    > 1/4 tsp. sea salt
    > 1/4 tsp. white pepper
    > 1/4 tsp. dried rubbed sage
    > 1/4 tsp. powdered thyme
    > 1/2 tsp. powdered celery seed
    > 1/8 tsp. allspice
    > 1/2 tsp. granulated garlic
    > 1/4 tsp. paprika
    > 2 tsp. dried basil leaf
    >
    > I made links in pork casings (due to the fact that this was going to be
    > pretty lean sausage) and saved some of the leftover (from broken links,
    > cleaning the grinder, etc.) to make a nice sauce for a planned Sunday
    > dinner and mixed in 3 patties of the pork sausage I made 2 weeks ago.
    > The links are currently being frozen and the sauce I'm making in the
    > large cast iron pot smells delightful at the moment.
    >
    > I saved one slice of the chuck for grilling and plan to also grill the
    > zucchini I bought Friday and top it with the sauce.
    >
    > The sauce is being made from some leftover sausage, one whole onion, 8
    > oz. thinly sliced mushrooms, ****ake mushroom powder, some Italian
    > seasoning, tomato paste and some chopped up canned tomatoes along with
    > the juice, thinned with some roast beef rib stock that was frozen from
    > about a month or so ago.
    >
    > Should be interesting. :-d
    >
    > Pics to follow eventually!
    > --
    > Peace! Om
    >
    > Life isn't about waiting for the storm to pass.
    > It's about learning to dance in the rain.
    > -- Anon.


    OM:

    Step AWAY from the dehydrator. Put it into the basement. LIVE out of the
    freezer for 2 weeks. It's not that long. Have something different EVERY
    night. DON'T defrost something that will last 3 days.

    Either that OR...Make 30lbs of jerky or sausage. Eat it EVERYDAY-without
    fail. After a month or so, you'll never touch it again.



  3. #3
    Omelet Guest

    Default Re: Productive morning (sausage making)

    In article <4a132e3b$0$5936$[email protected]>,
    "Kswck" <[email protected]> wrote:

    > OM:
    >
    > Step AWAY from the dehydrator. Put it into the basement. LIVE out of the
    > freezer for 2 weeks. It's not that long. Have something different EVERY
    > night. DON'T defrost something that will last 3 days.
    >
    > Either that OR...Make 30lbs of jerky or sausage. Eat it EVERYDAY-without
    > fail. After a month or so, you'll never touch it again.


    <lol> I actually have made a bunch of jerky out of the freezer in the
    past. :-)

    Works well as I love the stuff... and it prevents freezer burn.
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

  4. #4
    Kswck Guest

    Default Re: Productive morning (sausage making)


    "Omelet" <[email protected]> wrote in message
    news[email protected]..
    > In article <4a132e3b$0$5936$[email protected]>,
    > "Kswck" <[email protected]> wrote:
    >
    >> OM:
    >>
    >> Step AWAY from the dehydrator. Put it into the basement. LIVE out of the
    >> freezer for 2 weeks. It's not that long. Have something different EVERY
    >> night. DON'T defrost something that will last 3 days.
    >>
    >> Either that OR...Make 30lbs of jerky or sausage. Eat it EVERYDAY-without
    >> fail. After a month or so, you'll never touch it again.

    >
    > <lol> I actually have made a bunch of jerky out of the freezer in the
    > past. :-)
    >
    > Works well as I love the stuff... and it prevents freezer burn.
    > --
    > Peace! Om
    >
    > Life isn't about waiting for the storm to pass.
    > It's about learning to dance in the rain.
    > -- Anon.


    Jerky does not need to be refridgerated. Just keep it vacuum sealed. It's
    shelf life is 6 months+.



  5. #5
    Omelet Guest

    Default Re: Productive morning (sausage making)

    In article <4a13337f$0$5939$[email protected]>,
    "Kswck" <[email protected]> wrote:

    > "Omelet" <[email protected]> wrote in message
    > news[email protected]..
    > > In article <4a132e3b$0$5936$[email protected]>,
    > > "Kswck" <[email protected]> wrote:
    > >
    > >> OM:
    > >>
    > >> Step AWAY from the dehydrator. Put it into the basement. LIVE out of the
    > >> freezer for 2 weeks. It's not that long. Have something different EVERY
    > >> night. DON'T defrost something that will last 3 days.
    > >>
    > >> Either that OR...Make 30lbs of jerky or sausage. Eat it EVERYDAY-without
    > >> fail. After a month or so, you'll never touch it again.

    > >
    > > <lol> I actually have made a bunch of jerky out of the freezer in the
    > > past. :-)
    > >
    > > Works well as I love the stuff... and it prevents freezer burn.

    >
    > Jerky does not need to be refridgerated. Just keep it vacuum sealed. It's
    > shelf life is 6 months+.


    I know, and I have a vacuum sealer.
    I was referring to preventing fresh meat freezer burn by getting it out
    of the freezer.
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

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