Experiments
We really liked this beef sausage we used to be able to get then the store stopped carrying it. We went back to the pork sausage, but it was to hard on me. So, we decided to try to make our own and this is what we have come up with.
Yes we are mixing pork sausage in with the beef for now until I have time to really play and mix this up.
Sausage 1:
3 pounds 90/10 ground chuck
1 pound boulder sausage
1/4 c rosemary garlic seasoning
1 tblsp fennel seed
1/4 c worcestershire sauce
2 tsp salt
2 tblsp sugar
Mix in large bowl or pan, make sure everything combines evenly, since we are still unpacking I have no idea where my meat grinder is so, I am mixing this by hand.
After sitting in the fridge for 24 hours, it is time to shape into patties and then dredge into flour seasoned with salt and pepper
Cook until cooked all the way through and juices run clear.
First week of June 2007
Sausage 2:
5 pounds 80/20 ground chuck
2 pound sausage
1 tsp salt
1/3 c rosemary garlic seasoning
2 tblsp fennel seed
1/3 c worcestershire sauce
2 tblsp cilantro
1/4 c sugar
Ok, this one I put through the grinder to completely mix all the ingredients. The first 2 patties both Becki and I agree on we bland however when we were done eating them the flavors did stay after so maybe they need to mingle some more.
About an hour after eating, we got hit by the gas so I have come to the conclusion that we used infererior meats and the next time we will opt for the more expensive, we just needed to save some money this time.
I adjusted the spices adding the salt, more rosemary seasoning, more sauce and more sugar.
I made up some more and this time they were better with more flavor.
We will see if the extra sugar helps with the gas.
The extra sugar did help with the gas, the same trick I use for the spag sauce.
Now these can be put in the freezer cooked or uncooked. We have had them last for 6 months with no problem in the freezer either way, they haven't lasted longer than 6 months.
Last week of June 2007
Always remember to keep your preping and cooking areas clean. I hope that keeping your hands clean is obvious.
