Made a little sausage today

[DangerDan]

With Pork shoulder on sale for .79 a pound I couldn't resist finally making a little sausage. Here is 10lbs from a country sausage recipe I used. I fried a patty and it was pretty tasty.

5 pounds coarse ground pork butt
5 teaspoon salt
1 teaspoon marjoram
2 teaspoon black pepper
½ teaspoon thyme
½ teaspoon all spice
2 finely chopped white onions
5 cloves of garlic, pressed
1 cup cold water


Add all the ingredients, mix very well and stuff into small synthetic, hog or sheep casings




I'll put some of these together with sliced onions and taters in the oven for tonights supper. I think it oughta be good.

Altogether I cut up 30lbs to put up and I really should have run it all using two other recipes I want to use but That'll have to wait.

I'll be picking up more shoulders next week as long as this sale holds out.

[doctor phreak]

man looks good...sounds good too....and .79 a pound man thats helluva of a deal...i would definitely load up on that...put up a cooked pics if you can

[Gunslinger]

Looking good. Great buy on the pork too.

[Texas-Hunter]

Good looking links.. I like the recipe.. The flavors should get a little more noticeable as they sit in the frig...

[travcoman45]

Nice lookin links there dan, them sound ta be right tastey!

[Slanted88]

Yeah Man....nice!

[daboys]

Good looking links Dan. That recipe sounds like a winner too.

[Bassman]

Great looking sausage and yes, that's a very good price.

[DangerDan]

The recipe was pretty good, I'd go with a little more salt next time though. Since I'm cooking for just me tonight nothing too fancy, like I said, taters & sausage.



One thing I would like to know is on texture, I'm looking for more plumb & juicy. While these sausages taste good, Plump and juicy they aren't. They're not dry really and I increased the fat by 10% more than what the recipe called for.

Any tricks can be learned here on the plump & juicy thing?

[Texas-Hunter]

Dan, When I make sausage I like to use 1 oz. liquid per pound, whether it water, beer or other.. As for the texture, was it to mushy or chunky??

[Slanted88]

Dan, When I make sausage I like to use 1 oz. liquid per pound, whether it water, beer or other.. As for the texture, was it to mushy or chunky??

As a Rookie with the sausage, I add more liquid than they say. Been good so far.

[DangerDan]

As for the texture, was it to mushy or chunky??

A little like hamburger cept for the taste. I'm using my 3/8" plate yet. I really need to stop and pick up a couple more sizes. Could that be it? wouldn't seem so. Like I say though, The flavor seems ok.

It seemed pretty wet to me when I put it in the cooler for a chill before stuffing.

By the way, That set-up Andy fixed me up with straight out eats the meat!! I could probably grind 500 lbs in an hour with this setup.

[bb53chevpro]

That looks great. Thanks for sharing the recipe.

[DangerDan]

Thanks for sharing the recipe.

I got it from you man...

[T-bone Tim]

good lookin sausage Dan