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Thread: REC -

  1. #1
    Damsel in dis Dress Guest

    Default REC -

    This is what I came up with after experimenting with a few other
    recipes. Good for our tastes, your mileage may vary.


    * Exported from MasterCook *

    Italian Sausage

    Recipe By :Carol Peterson
    Serving Size : 0 Preparation Time :0:00
    Categories : Pork Sausages

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 pound coarse ground pork
    1 teaspoon salt
    3/4 teaspoon fennel seeds
    1/2 teaspoon cayenne
    1/4 teaspoon black pepper

    Combine ingredients thoroughly.

    Cuisine:
    "Italian"
    Yield:
    "1 pound"

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  2. #2
    zxcvbob Guest

    Default Re: REC -

    Damsel in dis Dress wrote:
    > This is what I came up with after experimenting with a few other
    > recipes. Good for our tastes, your mileage may vary.
    >
    >
    > * Exported from MasterCook *
    >
    > Italian Sausage
    >
    > Recipe By :Carol Peterson
    > Serving Size : 0 Preparation Time :0:00
    > Categories : Pork Sausages
    >
    > Amount Measure Ingredient -- Preparation Method
    > -------- ------------ --------------------------------
    > 1 pound coarse ground pork
    > 1 teaspoon salt
    > 3/4 teaspoon fennel seeds
    > 1/2 teaspoon cayenne
    > 1/4 teaspoon black pepper
    >
    > Combine ingredients thoroughly.
    >
    > Cuisine:
    > "Italian"
    > Yield:
    > "1 pound"
    >



    For a pizza topping, I've started using cheap turkey breakfast sausage
    and while it's cooking I add fennel and cayenne. (I cook the sausage,
    but not all the way to "browned", before putting it on the pizza)

    Bob

  3. #3
    Chris Marksberry Guest

    Default Re: REC -


    "Damsel in dis Dress" <[email protected]> wrote in message >
    This is what I came up with after experimenting with a few other
    > recipes. Good for our tastes, your mileage may vary.
    >
    >
    > * Exported from MasterCook *
    >
    > Italian Sausage
    >
    > Recipe By :Carol Peterson
    > Serving Size : 0 Preparation Time :0:00
    > Categories : Pork Sausages
    >
    > Amount Measure Ingredient -- Preparation Method
    > -------- ------------ --------------------------------
    > 1 pound coarse ground pork
    > 1 teaspoon salt
    > 3/4 teaspoon fennel seeds
    > 1/2 teaspoon cayenne
    > 1/4 teaspoon black pepper
    >
    > Combine ingredients thoroughly.
    >
    > Cuisine:
    > "Italian"
    > Yield:
    > "1 pound"


    Carol,

    Sounds good. I'm never satisfied with the Italian sausage I find in the
    grocery store. Would you say this recipe is the sweet Italian sausage or
    spicy? When I make my spaghetti sauce I usually use a 50-50 mix of each.

    Chris



  4. #4
    Ed Pawlowski Guest

    Default Re: REC -


    "Chris Marksberry" <[email protected]> wrote in message
    news:495bc12f$0$5282$[email protected] ter.com...
    >
    > "Damsel in dis Dress" <[email protected]> wrote in message >
    > This is what I came up with after experimenting with a few other
    >> recipes. Good for our tastes, your mileage may vary.
    >>
    >>
    >> * Exported from MasterCook *
    >>
    >> Italian Sausage
    >>
    >> Recipe By :Carol Peterson
    >> Serving Size : 0 Preparation Time :0:00
    >> Categories : Pork Sausages
    >>
    >> Amount Measure Ingredient -- Preparation Method
    >> -------- ------------ --------------------------------
    >> 1 pound coarse ground pork
    >> 1 teaspoon salt
    >> 3/4 teaspoon fennel seeds
    >> 1/2 teaspoon cayenne
    >> 1/4 teaspoon black pepper
    >>
    >> Combine ingredients thoroughly.
    >>
    >> Cuisine:
    >> "Italian"
    >> Yield:
    >> "1 pound"

    >
    > Carol,
    >
    > Sounds good. I'm never satisfied with the Italian sausage I find in the
    > grocery store. Would you say this recipe is the sweet Italian sausage or
    > spicy? When I make my spaghetti sauce I usually use a 50-50 mix of each.
    >
    > Chris


    Looks like a mild hot to me.

    That is a simple recipe that works. You can make variations as they suit
    you. I often add one or move of the following: Parmesan cheese, red wine,
    rosemary, red pepper flakes.



  5. #5
    Damsel in dis Dress Guest

    Default Re: REC -

    On Wed, 31 Dec 2008 12:50:31 -0600, zxcvbob <[email protected]>
    wrote:

    >For a pizza topping, I've started using cheap turkey breakfast sausage
    >and while it's cooking I add fennel and cayenne. (I cook the sausage,
    >but not all the way to "browned", before putting it on the pizza)


    Doesn't the breakfast sausage contain sage? I'm not sure I'm ready
    for sage on a pizza. Or isn't it that noticeable?

    Carol

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  6. #6
    Goomba Guest

    Default Re: REC -

    Chris Marksberry wrote:

    > Sounds good. I'm never satisfied with the Italian sausage I find in the
    > grocery store. Would you say this recipe is the sweet Italian sausage or
    > spicy? When I make my spaghetti sauce I usually use a 50-50 mix of each.
    >
    > Chris
    >
    >

    This would be sweet, as it doesn't contain any dried red pepper flakes.

  7. #7
    Damsel in dis Dress Guest

    Default Re: REC -

    On Wed, 31 Dec 2008 13:02:25 -0600, "Chris Marksberry"
    <[email protected]> wrote:

    >"Damsel in dis Dress" <[email protected]> wrote in message >
    >This is what I came up with after experimenting with a few other
    >> recipes. Good for our tastes, your mileage may vary.
    >>
    >>
    >> * Exported from MasterCook *
    >>
    >> Italian Sausage
    >>
    >> Recipe By :Carol Peterson
    >> Serving Size : 0 Preparation Time :0:00
    >> Categories : Pork Sausages
    >>
    >> Amount Measure Ingredient -- Preparation Method
    >> -------- ------------ --------------------------------
    >> 1 pound coarse ground pork
    >> 1 teaspoon salt
    >> 3/4 teaspoon fennel seeds
    >> 1/2 teaspoon cayenne
    >> 1/4 teaspoon black pepper
    >>
    >> Combine ingredients thoroughly.
    >>
    >> Cuisine:
    >> "Italian"
    >> Yield:
    >> "1 pound"

    >
    >Carol,
    >
    >Sounds good. I'm never satisfied with the Italian sausage I find in the
    >grocery store. Would you say this recipe is the sweet Italian sausage or
    >spicy? When I make my spaghetti sauce I usually use a 50-50 mix of each.
    >
    >Chris


    I'd call this sweet. For spicy, if it were me, I'd add crushed red
    pepper flakes.

    Carol

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  8. #8
    Omelet Guest

    Default Re: REC -

    In article <[email protected]>,
    Damsel in dis Dress <[email protected]> wrote:

    > This is what I came up with after experimenting with a few other
    > recipes. Good for our tastes, your mileage may vary.
    >
    >
    > * Exported from MasterCook *
    >
    > Italian Sausage
    >
    > Recipe By :Carol Peterson
    > Serving Size : 0 Preparation Time :0:00
    > Categories : Pork Sausages
    >
    > Amount Measure Ingredient -- Preparation Method
    > -------- ------------ --------------------------------
    > 1 pound coarse ground pork
    > 1 teaspoon salt
    > 3/4 teaspoon fennel seeds
    > 1/2 teaspoon cayenne
    > 1/4 teaspoon black pepper
    >
    > Combine ingredients thoroughly.
    >
    > Cuisine:
    > "Italian"
    > Yield:
    > "1 pound"


    Simple.

    Where is the Thyme and Oregano? <g>
    --
    Peace! Om

    "Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

  9. #9
    Damsel in dis Dress Guest

    Default Re: REC -

    On Wed, 31 Dec 2008 13:42:27 -0600, Omelet <[email protected]>
    wrote:

    >In article <[email protected]>,
    > Damsel in dis Dress <[email protected]> wrote:
    >
    >> This is what I came up with after experimenting with a few other
    >> recipes. Good for our tastes, your mileage may vary.
    >>
    >>
    >> * Exported from MasterCook *
    >>
    >> Italian Sausage
    >>
    >> Recipe By :Carol Peterson
    >> Serving Size : 0 Preparation Time :0:00
    >> Categories : Pork Sausages
    >>
    >> Amount Measure Ingredient -- Preparation Method
    >> -------- ------------ --------------------------------
    >> 1 pound coarse ground pork
    >> 1 teaspoon salt
    >> 3/4 teaspoon fennel seeds
    >> 1/2 teaspoon cayenne
    >> 1/4 teaspoon black pepper
    >>
    >> Combine ingredients thoroughly.
    >>
    >> Cuisine:
    >> "Italian"
    >> Yield:
    >> "1 pound"

    >
    >Simple.
    >
    >Where is the Thyme and Oregano? <g>


    In YOUR batch! ROFL!

    I have used those in the sausage from time to time, now that I think
    of it, and they do add depth of flavor. I'll add that to my Notes.
    Thank you!

    Carol

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  10. #10
    Chemiker Guest

    Default Re: REC -

    On Wed, 31 Dec 2008 12:32:11 -0600, Damsel in dis Dress
    <[email protected]> wrote:
    Hey damsel!

    You don't mention casings. Are you
    making this up as pan sausage? Also,
    if you grind your own pork, do you add
    ice to the meat?

    Alex

  11. #11
    Omelet Guest

    Default Re: REC -

    In article <[email protected]>,
    Damsel in dis Dress <[email protected]> wrote:

    > >Simple.
    > >
    > >Where is the Thyme and Oregano? <g>

    >
    > In YOUR batch! ROFL!
    >
    > I have used those in the sausage from time to time, now that I think
    > of it, and they do add depth of flavor. I'll add that to my Notes.
    > Thank you!
    >
    > Carol


    <lol> Cheers! :-)
    --
    Peace! Om

    "Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

  12. #12
    Melba's Jammin' Guest

    Default Re: REC -

    In article <[email protected]>,
    Damsel in dis Dress <[email protected]> wrote:

    > This is what I came up with after experimenting with a few other
    > recipes. Good for our tastes, your mileage may vary.
    >
    >
    > * Exported from MasterCook *
    >
    > Italian Sausage
    >
    > Recipe By :Carol Peterson
    > Serving Size : 0 Preparation Time :0:00
    > Categories : Pork Sausages
    >
    > Amount Measure Ingredient -- Preparation Method
    > -------- ------------ --------------------------------
    > 1 pound coarse ground pork
    > 1 teaspoon salt
    > 3/4 teaspoon fennel seeds
    > 1/2 teaspoon cayenne
    > 1/4 teaspoon black pepper
    >
    > Combine ingredients thoroughly.


    No garlic? :-)
    Are you grinding the meat yourself? What're you using? Butt?
    Thanks for the measures. I don't think I'm inclined to use that much
    cayenne, though; the stuff I have is hot!
    --
    -Barb, Mother Superior, HOSSSPoJ
    <http://www.caringbridge.org/visit/amytaylor>
    December 27, 2008, 7:30 a.m.: "I have fixed my roof, I have mended my
    fences;
    now let the winter winds blow."
    God rest your soul, Amy. You fought harder and more gracefully than
    anyone
    I've ever known.

  13. #13
    Damsel in dis Dress Guest

    Default Re: REC -

    On Wed, 31 Dec 2008 17:22:14 -0600, Melba's Jammin'
    <[email protected]> wrote:

    >In article <[email protected]>,
    > Damsel in dis Dress <[email protected]> wrote:
    >
    >> This is what I came up with after experimenting with a few other
    >> recipes. Good for our tastes, your mileage may vary.
    >>
    >>
    >> * Exported from MasterCook *
    >>
    >> Italian Sausage
    >>
    >> Recipe By :Carol Peterson
    >> Serving Size : 0 Preparation Time :0:00
    >> Categories : Pork Sausages
    >>
    >> Amount Measure Ingredient -- Preparation Method
    >> -------- ------------ --------------------------------
    >> 1 pound coarse ground pork
    >> 1 teaspoon salt
    >> 3/4 teaspoon fennel seeds
    >> 1/2 teaspoon cayenne
    >> 1/4 teaspoon black pepper
    >>
    >> Combine ingredients thoroughly.

    >
    >No garlic? :-)


    Nope, no garlic. That's generally in the pizza or spaghetti sauce.

    >Are you grinding the meat yourself? What're you using? Butt?


    I haven't yet, but I have a GREAT meat grinder. Just have to move to
    the new place where we have enough counter space to use it.

    >Thanks for the measures. I don't think I'm inclined to use that much
    >cayenne, though; the stuff I have is hot!


    Then cut back, silly! Or try chipotle and cut back even more.

    Carol

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  14. #14
    zxcvbob Guest

    Default Re: REC -

    Damsel in dis Dress wrote:
    > On Wed, 31 Dec 2008 12:50:31 -0600, zxcvbob <[email protected]>
    > wrote:
    >
    >> For a pizza topping, I've started using cheap turkey breakfast sausage
    >> and while it's cooking I add fennel and cayenne. (I cook the sausage,
    >> but not all the way to "browned", before putting it on the pizza)

    >
    > Doesn't the breakfast sausage contain sage? I'm not sure I'm ready
    > for sage on a pizza. Or isn't it that noticeable?
    >
    > Carol
    >



    Whatever spices it has (not much) is totally overpowered by the fennel.
    It doesn't taste like sage.

    When my dad and I made sausage when we would butchered a hog every year,
    we used just salt, pepper, and sage in sausage. We froze some of it in
    bulk for breakfast sausage, and we stuffed and smoked some. (it may not
    have been the best sausage in the world, but it was *our* sausage) :-)

    Bob

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