Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
Actually, I was trying to post something breif in the hope that the recipe page wouldn’t take up three runs of my laptop screen before I could get to the news of the day.
No offense meant though. And to prove it..Here’s my recipe.
2 Boxes of instant Macaroni and Cheese
1/2 can of Spam, cut into 1/2” cubes.
1 can of whole kernal corn.
Add spam and corn to the macaroni duing the last minute of boiling. Drain excess water.
Add orange powder, milk and butter.
Mix, and enjoy the best meal in the entire world.
I don’t feel like I get anything done, but maybe I have too many irons in the fire! LOL
Crocs are...think soft plastic house slippers, the kind without a back that you just slip your feet into. Very comfortable, esp as I’m on my feet on concrete all day at the garden center. Wouldn’t want to have to run from the big bad wolf wearing them! I prefer barefoot, but the boss won’t go for that!
LOL, no wonder that I did not know the meaning.
Your recipe is a good one, thanks for sharing it.
It is one that I would have used and may again.
I saw one the other day that was for an oriental stir fry and used Spam.
It made me laugh, as it was on an oriental cooking site.
Wouldn’t want to have to run from the big bad wolf wearing them! I prefer barefoot, but the boss won’t go for that!<<<
So do I, hate to wear shoes.
I suspected the Crocs were a take off of the thong, which are the shower shoes the Soldiers invented during WW2, to wear while taking a shower and to protect them from getting Athletes feet fungus.
I think that in WW2, the shoes were pieces of tires, with an inner tube top.
Yes, it sounds like you are doing too much, but there are some folks who are always dreaming up the next project.
Once, I was like that.
If I got bored with the house, it was lookout garden, here she comes with new ideas/plans.
LOL, I never understood folks who did not have as many irons in the fire as I did.........still don’t.
As long as you stop and smell the roses now and then and talk to the birds, you will be fine.
It’s been my observation that people who are easily bored are very boring people! I can always find something to do! If I could figure out how to pay the bills and not work, I’d probably never go to the mailbox again! LOL
http://www.freerepublic.com/focus/news/2050974/posts?page=40
[thanks to Gabz for this alert].
Ban on Misshapen Produce May be Nixed (Disfigured Fruits and Vegetables)
Web India 123 ^ | 07.25.2008 | UPI
Posted on Thursday, July 24, 2008 8:39:39 PM by Coffee200am
Disfigured fruits and vegetables could be allowed in stores after most European Union members voted to loosen restrictions on produce, officials say.
How alike we are.
People ask why I don’t go to a retirement home........not for me, I avoided all those non- thinkers for a lifetime.
I go for weeks without seeing a living person and keep busy, to the point that I do not have time for the things that need doing.
One of my biggest blessings was for my sister to take all the bills under her address, so I do not need the mailbox, which was too far from the house for me to go to.
Retirement did not turn out as I planned, but still beats working.
No clocks to punch or shoes to wear.
[Thanks to JDOUTRIDER for this ping]
http://www.freerepublic.com/focus/bloggers/2050830/posts?page=8
The Perfect Blend from Marta’s Cuban American Kitchen (How to Make Cuban Coffee)
Babalu Blog ^ | July 24, 2008 | Marta
Posted on Thursday, July 24, 2008 3:55:23 PM by PJ-Comix
I just got back from Miami and I’ve got to admit:
If there’s one thing Cubans know how to do well (besides dancing and cooking and arguing, but that’s not important right now =D), it’s how to make the Best Coffee on This Earth.
continues.
**I do not have time for the things that need doing.**
I hear you, Granny! I need to vaccuum and dust and mop and... Somehow fun projects win out over chores most of the time. I sit down at my computer, and my articles and stories suck me in and the next thing I know, it’s way past my bedtime! I do cook though, almost every night. :)
Don’t blame you for not going to a home. While they’re much better than they used to be, still... I’ll probably never make it to “retired”.
I have a lot of family and friends, would so much rather they come to my house and not the other way around! I am such a homebody! If we lived closer, I’d come visit you though! LOL
Carrot Cake with Maple Cream Cheese Frosting
For the dough:
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1 1/2 tsp powdered ginger
1 tsp ground nutmeg
3/4 cup vegetable oil
3/4 cup dark brown sugar, firmly packed
3/4 cup sugar
2 tsp vanilla extract or maple flavoring
4 extra large eggs
2 cups finely grated carrots
1 1/2 cup (8 oz) chopped walnuts
1 cup raisins
Preheat the oven to 350 degrees F. with the rack in center position. Grease or
spray with Pam a 13 x 9 inch pan or a 9 inch square or round cake pan.
Stir the flour, baking powder, baking soda, salt and spices into a 1 quart bowl
and set aside. Place the oil, both sugars and vanilla extract in the machine
baking pan. Set the machine to dough cycle and start. Let mix for 3 minutes.
Crack eggs into a cup and beat slightly then add to baking pan with the machine
running, to the oil mixture.
With the machine still running, add the flour mixture, YOu will need a rubber
spatula to encourage the flour mixture into the wet ingredients. When the
mixture is smooth, after about 4 minutes, add the carrots, walnuts and raisins.
Use the rubber spatula to push ingredients into the batter. Mix only until well
combined. (about 3 minutes) Pour and scrape the batter into the prepared pan.
Completing the cake:
Bake the cake for 45 minutes in the 13 x 9 inch pan, or 60 minutes in the 9 inch
cake pan. A cake tester inserted in the center should come out clen and dry.
Cool the cake in the pan for 20 minutes, then turn the cake out onto a rack to
cool completely. Frost with the maple cream cheese frosting.
Maple Cream Cheese Frosting
You can use maple flavoring or real maple syrup which is a stronger flavor. If
you want to split the cake in half and frost the center make a double batch.
4 oz cream cheese, room temperature
1/2 stick (2 oz) unsalted buter, softened
1 Tbsp maple flavoring or 1/4 cup maple syrup (grade B maple syrup)
2 cup icing sugar, sifted
In a work bowl of a food processor or electirc mixer, or the bread machine set
to dough or mix, cream the cream cheese and butter until mixture is light and
fluffy. Add thr maple flavoring and mix or process 1 additional minute. Add
icing sugar and mix or process until the frosting is smooth. If you make the
frosting in the bread machine allow it to cool in the refigerator for 30 minutes
before frostng the cake, otherwise spread the frosting immediately on the cooled
cake.
Submitted by: Darlene
If we lived closer, I’d come visit you though! LOL<<<
What fun that would be.
Do all the fun things, housework will always exist.
I was amazed at how much housework there is in camping out, even in the middle of the desert.........
It was either collect rocks and samples or mess around in camp, and LOL, I always brought back more samples than Bill did.
By the time you retire, there will be a special home for “Old Freepers”.
You are a good writer and must do as much of it as you can, there are so many who want to know what you have in your brain.
The young are willing to learn, they will read what you write.
LOL and so will us ‘mature folks’.
Thanks, Granny! You always make me feel good!
I adore rocks! Living in eastern NC, I don’t see many. We went to the mountains, around Cherokee last summer. You know what I brought back! I spent most of a day happily wading and picking up smaller rocks, could have spent the whole vacation there and not minded a bit. I always think of that “Lucy” movie—the one where they have the camper and can’t make it up the mountain. Her hubby checks out the camper only to find it’s full of rocks!
What were you sampling for? Play or work?
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Sausage%20Making/
Apple Chicken Sausage
A real crowd pleaser and tasty alternative to pork or beef-based sausages.
3/4 cup apple cider
1 1/2 tsp dried sage
2 lb ground chicken
1/8 tsp ground cinnamon
2 oz dried apples (finely chopped)
1/8 tsp ground nutmeg
2 tsp kosher salt
1/8 tsp ground ginger
1/2 tsp freshly ground black pepper
2 cube chicken bouillon dissolved in 2 tablespoons boiling water
In a small non stick saucepan, boil down the cider almost to a syrup, about 1 to
2 tablespoon. Cool and reserve.
If using chicken thighs, coarsely grind the boned chicken and skin or chop
coarsely in small portions in an electric food processor.
Place the ground chicken in the mixing bowl and add the reduced apple cider and
the remaining ingredients. Mix until thoroughly blended.
Extrude the mixture into the casings and twist off into four inch links.
Refrigerate and use within three days, or freeze, dry or smoke.
Submitted by: Darlene
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Sausage%20Making/
Apple Sausage
4 lb pork shoulder
1 cup dried apples NOTE
2 Tbsp sweet white wine
4 tsp salt
2 Tbsp sugar
1 1/2 tsp gtound white pepper
4 tsp sage, rubbed
3/4 tsp ground allspice
1/2 tsp ground dried ginger
1/4 tsp ground cloves
1/4 tsp ground cinnamon
sheep casings, large
NOTE: Chop coarsely then soak in hot water for 10 minutes then drain.
Cube pork then grind through the fine plate. Add the salt, mixing in
well, chill for
an hour prior to adding remaining ingredients.
Add the remaining ingredients including the moistened dried apples,
mixing well.
Stuff the sausage casings, twisting off at 5” intervals.
Submitted by: Darlene
Chorizo Homemade Sausage
5 lb Fresh pork
5 tsp Salt
3 Tbsp Chili powder
1 Clove garlic, mashed
5 Tbsp Vinegar
1/4 c Paprika
1 1/2 tsp Pepper
3/4 tsp Oregano
3/4 tsp Thyme
1/4 c Dry wine
With electric food grinder, coarsely grind pork. Add all of the above ingredients
and with hands, mix together until well blended in. Lets sit over night in
icebox, mix again. With meat press, press into thin patties. Freeze in handi-wrap
and scott wax paper until ready to use. In covered frying pan, cook for 20
minutes, turning over every 5 minutes.
Submitted by: Darlene
Chipotle Creole Sausage
3 lb ground pork
2 lb ground regular beef
8 cloves garlic, minced
1 Tbsp fresh ground pepper
5 tsp salt
2 Tbsp ground chipotle chili powder
1 tsp cumin
4 tsp paprika
1/2 tsp sugar
5 tsp liquid smoke (hickory flavour)
1 tsp allspice
1 cup parsley, finely chopped
1 cup onions, finely chopped
Combine all ingredients, mix well & stuff into hog casing.
Submitted by: Darlene
Chicken Sausage Roman Style
4 feet 11/2” diameter hog or sheep casings
4 lb chicken meat
2 tsp salt, or to taste
2 tsp coarsely ground black pepper
1 cup onion, finely chopped
1/2 cup sweet green pepper, finely chopped
1/2 cup freshly grated Romano cheese
Prepare the casings and grind the chicken through a coarse disk.
Mix the chicken with the remaining ingredients. Grind the mixture through a coarse
disk and stuff into the casings. Twist off into 4” links.
To cook: Sauté in vegetable oil until evenly browned and cooked through.
Submitted by: Darlene
Cajun Boudin Sausage
2 pounds ground beef
2 pounds ground pork
4 cups cooked rice
4 large onions, minced
10 cloves garlic, minced (10 to 25)
6 small hot chile peppers, (serrano, etc), minced
2 stalks celery, minced
1 large sweet red pepper, minced
1 large sweet green pepper, minced
2 medium leeks, minced
6 green onions, minced
1 cup minced parsley
1/3 cup minced cilantro
1 teaspoon red pepper flakes
1 teaspoon black pepper
2 tablespoons sugar
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 teaspoon rosemary
1/4 teaspoon savory
Mix thoroughly. Stuff into casings.
Submitted by: Darlene
Country Style Sausage
3/4 tsp ground sage
1/4 tsp black pepper
1/2 Tbsp salt
1 pound lean ground pork
Thoroughly mix seasonings into ground pork. Shape into patties
and brown (or use as needed).
Submitted by: Darlene
Country Style Sausage 2
4 feet small hog or sheep casing (1 1/2 inch diameter)
2 1/2 Lb lean pork butt, cut into 1 inch cubes
1/2 Lb pork fat, cut into 1” cubes
1 1/2 tsp. coarse salt
3/4 tsp. finely ground white or black pepper
1/2 tsp. dried thyme
1 1/2 tsp sage
1/4 tsp. dried summer savory
3/4 tsp. sugar
1/2 tsp crushed red pepper
Making Your First Batch
When making sausage you are taking on the responsibility of providing a food
that is both delicious and safe to eat.
Here are some rules to follow:
1. Scrub with hot water and detergent all surfaces that will be in contact with
the meat. Be particularly careful of the cutting board. Rinse everything
thoroughly.
2. Assemble your utensils and equipment: grinder, sausage funnel, knives, mixing
spoons, and a large pan for mixing.
3. Pour boiling water over the utensils and grinder that will come into contact
with the meat. Allow everything to cool completely before proceeding, so as not
to raise the temperature of the meat and thus encourage the growth of bacteria.
4. Remove any rings and wash your hands carefully. Wash them again if you are
called away from your work, such as for a phone call.
Your ready to begin.
PREPARING THE CASING
Snip off about 4 feet of casing. ( better too much than not enough because any
extra can be repacked in salt and used later). Rinse the casing under cool water
to remove any salt clinging to it. Place it in a bowl of cool water and let it
soak for about a half an hour. While your waiting for the casing to soak, you
can begin preparing your meat. Details below…
After soaking, rinse the casing under cool running water. Slip one end of the
casing over the faucet nozzle, and then turn on the cold water, gently at
first, then more forcefully. This procedure will flush out any salt in the
casing and pinpoint any breaks. Should you find a break, simply snip out a
small section of the casing.
Place the casing in a bowl of water and adds a splash of white vinegar. A Tbsp.
of vinegar per cup of water is sufficient. The vinegar softens the casing a bit
and makes it more transparent, which in turn makes your sausage more pleasing to
the eye. Leave the casing in the water/vinegar solution until you are ready to
use it. Rinse it well and drain before stuffing.
PREPARING THE MEAT
Cut the chilled pork butt into 1” cubes, trimming off and saving the fat.
Refrigerate the meat cubes and the reserved fat for about half hour to firm them
up for grinding.
If you are using a food processor, process the meat to a very fine dice and mix
in the seasonings after the entire batch of meat has been processed.
If you are using a hand grinder, put the meat through the fine disk (1/4” or
smaller) twice. Mix in the seasonings with your hands between the first and
second grindings.
If your using an electric grinder with a sausage stuffing attachment, sprinkle
the seasonings over the meat and mix with your hands before grinding since the
grinding and stuffing will be one continuous operation.
STUFFING THE SAUSAGE
Slide a piece of prepared casing over the sausage funnel or over the electric
grinder’s attachment. Push it along till it is all on the funnel and the end of
the casing is even with the funnel opening.
If you are using and electric stuffer, turn it on and feed the seasoned cubes of
meat into the hopper. When the ground meat mixture is flush with the opening of
the tube, turn off the grinder. Pull about 2” of casing off the tube, and tie a
knot. Doing it this way Prevents air bubbles from getting in the sausage.
If you are using a sausage funnel, push the ground meat mixture through with
your fingers until it reaches the lip of the opening and then tie off the
casing.
Continue stuffing the casing until all the meat has been used. Feed small
amounts of meat through the funnel at a time, packing the casing firmly but not
to the bursting point. If the casings are packed too firmly, you will be unable
to twist off the links without rupturing the casing. Try to maintain an even
thickness throughout the length of the casing. Try to avoid trapping air in the
casing. When all the meat has been used, remove any left over casing from the
funnel.
Beginning at the tied end of the stuffed casing, grasp about 3” of sausage and
give it two or three twists in the same direction to form a link. Continue
twisting off links till the entire length of casing is done. With a very sharp
knife, cut the links apart and cut off any empty casing at the end. The casing
will fit the mixture like a glove and the mixture will not squeeze out/ Cooking
will firm up the links so the meat will not pour out even though the ends of the
links are open.
BEFORE EATING
Sausage tastes better if it ages so the herbs and spices can penetrate the meat
more completely. Arrange the links in a single layer on a platter and
refrigerate them for a couple hours.
COOKING
Fresh sausage should be cooked slowly and thoroughly, because of the raw pork it
contains. Patties can be pan fried. Sausage in casings should simmer for 5
minutes and slowly grilled until browned and cooked through.
STORING
If you are going to eat the sausage within two days , wrap the links
individually in plastic wrap and pack them into a plastic freezer bag and
freeze. Frozen sausages will hole there flavor for about 3 months. Thaw them
completely before cooking.
Submitted by: Darlene
Creole Sausage
5 lb coarse ground pork butt
2 tsp black pepper
1 cup grated onions
1 tsp allspice
8 cloves pressed garlic
2 tsp sugar
1 Tbsp dry hot crushed peppers
1 Tbsp salt
3 tsp cayenne
1 cup chopped parsley
Combine all ingredients, mix well & stuff into hog casing
To cook, broil, bake or fry.
Submitted by: Darlene
Deli Style Corned Beef
One beef brisket, 4 to 6 lb
5 tbsp Tender Quick mix
2 tbsp brown sugar
1 tbsp ground black pepper
1 tsp ground paprika
1 tsp ground bay leaves
1 tsp ground allspice
1/2 tsp garlic powder
Trim surface of fat from brisket. In a small bowl, mix Tender Quick mix, remaining
ingredients and spices.
Rub mixture into all sides of brisket. Place brisket in plastic bag and tie end
securely. Refrigerate and allow to cure 5 days per inch of meat thickness.
Servings: 4 to 6 lb
Cooking: Place brisket in Dutch oven. Add water to cover. Bring to boil; reduce
heat. Simmer until tender, about 3 to 4 hours.
Submitted by: Darlene
Elk Sausage
Elk is an assertive meat and you need te seasonings to stand up to it.
5’ medium (2” diameter) hog casings
4 lb elk meat, trimmed and cubed
1 lb beef fat
2 1/2 tsp salt
2 tsp coarsely ground black pepper
2 tsp cayenne pepper
2 cloves garlic, finely chopped
1 tsp crushed anise seed
1/4 C dry red wine
Prepare casings. (instructions follows)
Grind meat and fat together through a coarse disc.
Mix the remaining ingredients with the meat.
Stuff the mixture into the casings and twist off into 4” links.
NOTE: This is an assertive sausage and is best roasted or grilled.
Preparing casings: Snip off the required length of casing. Rinse the casing
under cool running water to remove the salt clinging to it. Place it in a bowl
of cool water and let it saik for about a half hour. While your waiting for the
casing to soak prepare the meat.
After soaking the casing skip one end if the casing over the tap nozzle Hold the
casing firmly on the nozzle and then turn on the cool water, gently at first,
and then more forcefully. This procedure will flush out any salt in the casing
and will also pinpoint any breaks. Should you have any breaks, simply snip out a
small section of the casing.
Place the casing in a bowl of water and add a splash of white vinegar. A Tbsp of
vinegar per cup of water is sufficient. The vinegar softens the casing a bit
more and makes it more transparent, which in turn makes your sausages more
pleasing to the eye. Leave casing in the water / vinegar solution until you are
ready to use it. Rinse it well and drain before stuffing.
Submitted by: Darlene
Fresh Game Sausage
15 lb lean meat
10 lb pork or beef fat
3/4 cup salt
6 Tbsp ground black pepper
5 Tbsp rubbed sage
Cut lean meat and fat into 1 inch squares or grind through a coarse (1/2 to 1
inch) plate. Season by sprinkling the ingredients over the meat and hand mix.
Grind through a 3/16 inch plate. Sausage can be frozen in packages, made into
patties or stuffed into hog casings.
The above produces a mild sausage. For a more highly seasoned sausage, increase
the amount of pepper and add additional seasoning (example 1 tablespoon nutmeg, 1
tablespoon ginger, 1 tablespoon mace).
Submitted by: Darlene
Herbed Sausage
1 lb lean ground beef
1 1/2 tsp Tender Quick mix
3 Tbsp grated parmesan cheese
2 Tbsp dry red wine
1 tsp freshly ground black pepper
1 tsp dry basil, crushed
1 tsp dry oregano, crushed
1/2 tsp mustard seed
1/4 tsp garlic powder
1/8 tsp onion powder
Combine all ingredients, mixing until thoroughly blended. Divide mixture in
half. Shape each half into slender roll about 1 1/2 inches in diameter. Wrap in
plastic or foil. Refrigerate overnight. Unwrap rolls and place on broiler pan.
Servings: 1 lb
Cooking: Bake at 325 degrees F. until a meat thermometer inserted in the center
of a roll reads 160 degrees F. 50 to 60 minutes. Store wrapped in refrigerator.
Use within 3 to 5 days or freeze for later use.
PRECAUTIONS FOR SAUSAGE MAKING:
1. Use only freshly ground meat.
2. Mix ingredients only once.
3. Use only the specified amount of meat curing salt in the recipe.
4. Refrigerate the uncooked meat mixture at 36 to 40 degrees F.
5. Have all equipment immaculately clean. Do not mix meat or sausage with hands;
use large spoon or fork. When shaping loaves, make sure hands and nails are
scrupulously clean.
6. Refrigerate cooked sausage immediately. Use within 3 to 5 days or freeze for
later use.
Submitted by: Darlene
Frankfurter (Hot Dogs)
The lowly hot dog is the most widely consumed sausage in the world. It is also a
nutritional nightmare. Fat, water and salt make up more than 50 percent of the
typical hot dog contents by weight. In addition to being nutritionally unsound,
this makes the hot dog a very expensive source of protien. When all the other
ingredients are factored in, the meat in a 2 dollar a pound package of hot dogs
is more costly than a pound of filet mignon at more than twice the cost. This
doesn’t have to be the case. Try this recipe.
3 feet of small (1 1/2 inch diameter) sheep or hog casing
1 lb lean pork, cubed
3/4 lb lean beef, cubed
1/4 lb pork fat
1/4 C very finely minced onion
1 small clove garlic, finelychopped
1 tsp finely ground coriander
1/4 tsp dried marjoram
1/4 tsp ground mace
1/2 tsp ground mustard seed
1 tsp sweet paprika
1 tsp freshly finely ground white pepper
1 egg white
1 1/2 tsp sugar
1 tsp salt, or to taste
1/4 C milk
Prepare the casings.
In a blender or food processor, make a puree of the onion, garlic, coriander,
marjoram, mace, mustard seed and paprika.
Add the pepper, egg white, sugar, salt and milk and mix thoroughly.
Grind the pork, beef and fat cubes through the fine blade seperately. Mix
together and grind again.
Mix the seasonings into the meat mixture with your hands. This tends to be a
sticky procedure, so wet your hands with cold water first.
Chill the mixture for half an hour, then put the mixture through the fine blade
of the grinder once more.
Stuff the casings and twist off into 6 inch links.
Parboil the links (without seperating them) in gently simmering water for 20
minutes.
Place the franks in a bowl of ice water and chill thoroughly.
Remove and pat dry, and refrigerate. Because they are precooked, they can be
refigersated up to a week or they can be frozen.
Submitted by: Darlene
bump
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/Sausage%20Making/
Rabbit Sausage
Although this recipe is specifically tailored to wild cotton tail rabbit, you can substitute the domestic rabbit found in your grocer’s meatcase. The flavor
of the meat will be somewhat milder. In any case the meat is very lean.
3 feet small (1 1/2” diameter) hog or sheep casings
3 lb rabbit, cubed
1 tsp salt
1/2 tsp freshly ground white pepper
1/2 tsp freshly ground black pepper
1/2 tsp thyme
1/2 tsp freshly grsated ginger
2 Tbsp chopped fresh chives
2 Tbsp chopped fresh parsley
Prepare Casings. (instructions follow)
Mix remailing ingredients together.
Grind mixture through the small disc and stuff into casings. Twist off into 3”
links. Pan fry in vegetable oil.
Preparing casings: Snip off the required length of casing. Rinse the casing
under cool running water to remove the salt clinging to it. Place it in a bowl
of cool water and let it soak for about a half hour. While your waiting for the
casing to soak prepare the meat.
After soaking the casing skip one end if the casing over the tap nozzle Hold the
casing firmly on the nozzle and then turn on the cool water, gently at first,
and then more forcefully. This procedure will flush out any salt in the casing
and will also pinpoint any breaks. Should you have any breaks, simply snip out a
small section of the casing.
Place the casing in a bowl of water and add a splash of white vinegar. A Tbsp of
vinegar per cup of water is sufficient. The vinegar softens the casing a bit
more and makes it more transparent, which in turn makes your sausages more
pleasing to the eye. Leave casing in the water / vinegar solution until you are
ready to use it. Rinse it well and drain before stuffing.
Submitted by: Darlene
Northern Italian Style Hot and Sweet Sausage
This variety is easy and delicious roasted or used to flavor tomato sauce.
3 feet medium (2 inch diameter) hog casing
2 1/2 lb lean pork butt, cubed
1/2 lb pork fat, cubed
1 1/2 tsp salt, or to taste
2 tsp freshly coarse ground black pepper
2 tsp finely ground coriander
2 cloves garlic, finely minced
1 tsp crushed red pepper for hot sausages, or to taste
Prpare the casings.
GRind the meat and fat together through a coarse disk.
Mix remaining ingredients together with the meat.
Stuff into the casings and twist off into 3 inch lengths.
Refigerate and use within 3 days or freeze.
Makes: 3 lb
Submitted by: Darlene
Mergeza Spicy and Hot Tunisian Lamb Sausage
3 pounds ground lamb
1 tsp salt
1 1/2 Tsp cumin
2 tsp coarsely ground black pepper
4 tsp paprika
1 1/2 tsp cayenne
1 tsp cinnamon
1/2 cup pomegranate juice
1 1/2 tsp minced garlic
1 tsp dry ginger
1 tsp thyme leaves
mix together all ingredients, stuff into casings, and twist into 5-inch lengths.
You can use those recipes probably also for venison,if you add some ground up fat.
Submitted by: Darlene
Lithuanian Kielbasa
5 pounds coarsely ground pork butts
1 heaping teaspoon pulverized whole mustard seeds
1 heaping teaspoon whole allspice
1/2 teaspoon whole black peppercorns
1/2 large onion, finely chopped
2 large cloves garlic, finely minced
1/4 cup salt
1/2 cup cold water.
Mix ingredients thoroughly, and stuff into casings.
Poach or boil for 20 minutes.
Submitted by: Darlene
Linguica Sausage
4 lb boneless pork butt
1 Tbsp paprika
2 1/2 to 3 1/2 tsp salt
1/2 tsp cinnamon
4 to 7 cloves garlic, minced
1/2 tsp ground cloves or pressed
1/2 tsp allspice
4 to 6 small dried hot chili peppers, crushed
1/4 cup cider vinegar
1/2 cup cold water
1 tbsp. coriander
Cut pork into cubes, separating lean meat and fat. Measure or weigh; you should
have equal parts, or 2 pounds each, fat and lean meat. Grind coarsely. Combine
ground meat in large bowl with remaining ingredients, and mix well with your hands
or a heavy spoon. Cover and chill at least 2 hours or overnight. Shape into
patties or links.
Submitted by: Darlene
Lamb, Rosemary and Mustard Sausage
3 lbs lamb shoulder, fat trimmed off
1 lb pork back fat
2 tsp kosher salt
2 tsp soy sauce
1 tsp chopped fresh rosemary
1 Tbsp minced garlic
3 Tbsp coarse-grain mustard
2 Tbsp fruity olive oil
medium hog casings
Grind meat and fat through 3/8 inch plate. Add other ingredients and
knead well.
Stuff into casings. Leave as a coil.
Keeps 3 days refrigerated, 2 months frozen.
To cook, brush with a mustard glaze and bake coil at 350 degrees F. for
about 1/2 hour.
Yields: 4 lbs
Submitted by: Darlene
Jewish Beef Sausage
3 lbs lean beef chuck
1 1/4 lbs fatty beef (short ribs or plate)
1/4 lb beef suet
5 tsp kosher salt
1 tbsp coarsely ground black pepper
2 tsp ground coriander
pinch ground allspice
pinch ground bay leaf
pinch ground cloves
1 tsp dry mustard
2 tbsp whole yellow mustard seed
2 tbsp minced garlic
2 tsp sugar
1/2 cup water
lamb or beef casings
Grind lean beef through food grinder with 3/8 inch plate, fatty beef through 1/4
inch plate. In large bowl, mix ground meat with all other ingredients, except
water and casings. Add enough water to allow you to work the spices in, knead
till well blended.
Stuff into lamb casings and tie into 5 inch links. Keeps in refrigerator 2 to 3
days, 2 to 3 months in the freezer.
Yields: 4 to 5 lbs
Submitted by: Darlene
Hot or Sweet Italian Sausage
This variety is easy to make and is really delicious when roasted or used to
flavor tomato sauce.
2 lb ground lean pork
3 Tbsp fennel seed
1oz fat replacer
1 large clove garlic, finely minced
1 tsp salt, or to taste
1 tsp crushed red pepper, or to taste
1 1/2 tsp freshly ground black pepper
Add meat and remaining ingredients to the mixing bin and mix until thoroughly
blended. Extrude the mixture into the casings and twist off into four-inch links.
Refrigerate and use within three days, or freeze, or smoke.
Submitted by: Darlene
German Style Cured Pork Chops (Gepockelte)
4 to 6 lb loin or rib chops, 1/2 to 3/4 inch thick
1 tbsp Tender Quick mix per pound of chops
Rub Tender Quick mix thoroughly into pork chops. Place meat in plastic bag. Tie
open end. Let cure in refrigerator for 1 to 2 hours.
Before cooking, rinse chops under running water to remove excess salt.
Servings: 4 to 6lb
Cooking: Brown chops in lightly greased skillet. Add 1/4 cup of water. Cover
tightly and simmer until done, about 45 minutes to 1 hour.
Submitted by: Darlene
Game Loaf
8 lb lean meat
2 lb pork or beef fat
3 cups water
2 cups nonfat dry milk
1/4 cup salt
2 Tbsp ground white pepper
4 Tbsp onion powder
4 Tbsp celery
1 Tbsp cure (optional)
Cut lean meat and fat into 1 inch squares or grind through a coarse (1/2 - 1 inch)
plate. Season by sprinkling the ingredients over the meat and hand mix. Grind
through a 1/8 inch plate and mix ingredients 8 minutes.
Fill loaf pans about 3/4 full and work meat until all air pockets are eliminated.
Place in oven overnight at 160 degrees F. Raise temperature to 185 degrees F. it
and heat until internal temperature reaches 150 degrees F.
Immediately place the sausage in cold water until internal temperature reaches 90
degrees Fahrenheit and let stand at room temperature about 1 hour to dry. Store
in the refrigerator.
Submitted by: Darlene
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