It's time to reward yourself with some "GOOD EATS"

Thursday, September 12, 2013

More Sausage

Well its pan sausage this time. Those Jalapeno Cheese links didn't last long. We needed some breakfast Sausage, we were out. And Pork Butt was on sale again, $.88 pound I picked up several. Some for this sausage and some for the freezer. I didn't trim the butts, the fat content looked just right to me. So I set to cutting out the bone, and cutting the meat ready for the grinder.
Ground and Ready: 21 pounds
I divided the meat into two batches, One will be Sage flavor and the other will be Maple flavor.
Didn't get any photos of the mixing, its not interesting to watch anyway. The first batch was the Maple, I had never made this one before. It was good but a little to sweet for me.Here is the recipe I used.
Jarheads maple Sausage.
8.8 pounds ground pork butt (1/2" grind)
1-2/3 cup Maple Syrup (the REAL stuff)
2 Tbsp + 2-1/2 tsp salt
2 Tbsp Red Pepper Flakes

1 Tbsp + 1-1/2 tsp MSG (such as Accent) (optional)
2-1/4 tsp coriander

The method to my madness:
Combine all ingredients in a medium bowl. Form the sausage into patties and cook in a skillet over medium heat until brown. Makes 9 pounds of sausage.

Bulk pack into 1# packages. Refrigerate (max 3 days) or freeze.
If I can find small hog casings, I will do some Breakfast Links. (looks like sheep, 20-22 or 26-28)

Add 1 tsp of Cure #1 per 5 pounds for stuffing and smoking sausage links.
Frying up a test patty:
I did have to add more salt, The taste was good. I think it needs to be cooked slower so that the syrup doesn't burn.
Recipe for the Sage Sausage, I have made this one before and it is more good eats.

Jimmy Dean Sage Pork Sausage


1 pound ground pork
1 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon coriander
1/4 teaspoon MSG (can be left out)


Combine all ingredients.
Form the sausage into patties and cook in a skillet over medium heat until brown.

Test run on the Sage Sausage:
Didn't need to add Add a thing, just right.
All done and freezer ready. I can see that there will be good eating coming soon, like tonight.
Freezer Ready: 

Tuesday, September 3, 2013

Jalapeno Cheese Smoked links

Yeah I know I am a little slow, but that doesn't mean I haven't been busy. Mostly just cooking the same ol'
Ribs, Pork Butt. But tried something new, or at least a new recipe (to me).
Jalapeno Cheese smoked Sausage.  I think the taste is really good. I made some patties and some links. Just used one 6 pound Pork Butt. If I had a clue that it would be this good I might of made more. Needless to say it hasn't lasted very long.

I started by boning the Pork butt, cutting it up for the grinder. Using a 1/4" plate into the grinder it went. The fat to lean ratio looked good to me. I ground everything but the bone. After boning there was 5.5 pounds of meat. I also ran the Jalapeno Chiles through the grinder. Mixed all the spices and jalapenos with the water.
Added the mixture to the ground meat, along with the cheese. Mixed all ingredients well. Made a test  patty. yep good sausage. I was thinking I would chill over night to let the spice and meat get to know each other better. Covered and into the refrigerator. Next morning stuffing time, I really needed to add more liquid at this time but didn't (wrong move) The sausage was really hard to pass through the stuffer. I also didn't have green Jalapenos but had some red ripe ones, these worked out really well.
Here is the photo of whats left. Make some they are Good Food !! Bill
Jalapeno Cheese Sausage:
Jalapeno & Cheddar Sausage
1.5 cup chilled pork stock
3 Tbls sea salt
1 Tbls paprika
1 Tbls course ground black pepper
1 Tbls onion powder
5 cloves fresh garlic
1 tsp ground thyme
1 tsp ground marjoram
1 tsp ground sage
1.5 tsp Insta-cure or Prague Powder if available or desired
12-18 jalapenos, ground
8 lb boneless cubed pork shoulder or sirloin
1.5 lb grated cheddar cheese
Combine spices and stock in a blender, mix well, and re-chill.  Grind the pork through a fine plate then mix together well with the spice/stock mixture and ground jalapenos.  Add the cheese and mix well just before stuffing into hog casings.  Cook to 152° F is cured with Insta-cure or 165-170°F without the cure.