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Since we had such wonderful weather over the weekend, and almost 6" of rain in 2 days. I was thinking of making some sausage.. I wanted to make something different... So I came up with Steak & Mushroom sausage 
... I thought what the hell.. Still have to try the links this evening... I did a pan fry and tasted good.. But when you do that you loose some valuable moisture that I feel will make these good..
4-5lbs. Of Beef Shoulder Steak
1lb Button Mushrooms
1 Large Onion Fine Chopped.
5 Garlic Cloves Roasted and Minced
1 Stick Butter
1 TBS Basil
1 TBS CBP
1 TBS Kosher Salt
1 Cup Hot Water
Take all you ingredients except the meat & water. Simmer in a sauce pan till the mushrooms have rendered there moisture and cooked down by 50%.... Add water mix and set aside to cool..While sauce is cooling, grind meat with fine plate 1/8" set in frig till sauce is room temp.
Mix sauce with meat mixture... You will need to add a little at a time, try and keep from hitting the sides with the sauce.. The butter will start to harden and stick to the sides of the bowl..
Set back in the frig for sevral hours or over night for the flavors to meld in the meat...
I stuffed in hog casings, but I bet these would be better in sheep casings.. We will see...
I will have a few tonight and report my findings tomorrow on how they were...
... I thought what the hell.. Still have to try the links this evening... I did a pan fry and tasted good.. But when you do that you loose some valuable moisture that I feel will make these good..4-5lbs. Of Beef Shoulder Steak
1lb Button Mushrooms
1 Large Onion Fine Chopped.
5 Garlic Cloves Roasted and Minced
1 Stick Butter
1 TBS Basil
1 TBS CBP
1 TBS Kosher Salt
1 Cup Hot Water
Take all you ingredients except the meat & water. Simmer in a sauce pan till the mushrooms have rendered there moisture and cooked down by 50%.... Add water mix and set aside to cool..While sauce is cooling, grind meat with fine plate 1/8" set in frig till sauce is room temp.
Mix sauce with meat mixture... You will need to add a little at a time, try and keep from hitting the sides with the sauce.. The butter will start to harden and stick to the sides of the bowl..
Set back in the frig for sevral hours or over night for the flavors to meld in the meat...
I stuffed in hog casings, but I bet these would be better in sheep casings.. We will see...
I will have a few tonight and report my findings tomorrow on how they were...
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