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Post by jimz on May 17, 2012 4:22:25 GMT -6
This past Sunday made a 8#(one butt) batch of Country Sage Sausage. First thing is to convert a 6# recipe to a 8# recipe To make it spicy got to add some of this stuff to the mix Have dried sage in the mix and also some fresh sage from the yard All fini Put the links in my tall-narrow stock pot to go in the ice box over night to blend the flavours before freezing Test patties came out good. Now to make a meal with them -JimZ
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Post by keymaster on May 17, 2012 4:55:23 GMT -6
Very Nice Job Jimz, Might have to try this one!!!
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Vindii
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Post by Vindii on May 17, 2012 10:16:14 GMT -6
Finally Jimz's country sausage recipe! I've seen so many of them I have to make some now.
Do you really use pork tenderloins or just use butts? Seem like the tenderloins would get expensive.
I convert all my sausage recipes to weights now. It makes it so much easier to scale them up or down and faster to make.
Thanks for the recipe.
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Post by jimz on May 17, 2012 16:03:57 GMT -6
Vindi, I only make sausage out of Boston Butt. On average you get the right ratio of lean to fat. This cookbook was written in 1949. Good pick up on the tenderloin in the recipe. Either Noel Rush was rich, a Farmer, or tenderloins were cheap back then. Weights is a good way to go I agree. Key, Vindi, give this guy a shot -JimZ
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Post by Cajunate on May 19, 2012 7:20:49 GMT -6
Sounds like a good one. Might have to give this one a try.
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Vindii
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Post by Vindii on May 21, 2012 11:32:57 GMT -6
Vindi, I only make sausage out of Boston Butt. On average you get the right ratio of lean to fat. This cookbook was written in 1949. Good pick up on the tenderloin in the recipe. Either Noel Rush was rich, a Farmer, or tenderloins were cheap back then. Weights is a good way to go I agree. Key, Vindi, give this guy a shot -JimZ Ive only used butts too. I started to just use the butt without trimming any fat but the last batch I added some fat to them. I figure now that untrimmed butts around here are about 1-15% fat. Sausage should be in the area of 30-40% fat. Our last batch was better with the fat added but I still didn't add enough. some like them leaner but I like the flavor. Half the breakfast patties I would fry up barley had enough fat to keep them from sticking to the pan. Nothing the drain out after cook tell be they need more fat.
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Post by jimz on May 25, 2012 15:46:11 GMT -6
Vindi you are right about the fat content. I do like a little lower fat content of about 25%. Have a good cooking weekend every one -JimZ
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rhodeje
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Post by rhodeje on Jun 2, 2012 18:15:55 GMT -6
That's awesome. Looks great.
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