Sausagemaking and a Recipe

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I mixed up two batches of sausage for Christmas gifts yesterday. One was bratwurst the other my own recipe that I need a good name for…

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When making sausage make sure you taste the stuffing to decide if you need more salt or anything.

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I used mostly jowl meat as it has a nice quantity of fat. For my mix I also added a few hearts to get the fat content to about 30%. The bratwurst were made with two jowls and a pound of lamb.

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After letting the mixture rest for a day so the spices could really meld and the meat cool off again. I stuffed the sausages into natural hog casings.

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Not the best at tying off my sausages…

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And finished! Yum!

Here’s my recipe for my tomato basil garlic masterpiece (maybe I should keep it a secret? Nawwww…I can’t do that)

Summer Garden Sausage

6 lbs pork approx 4lbs lean meat 2 lbs back, belly or jowl fat
1/4 cup dried tomatoes, chopped
2 tbs tomato paste
3 tbs basil, chopped
1 small head of garlic, ran twice through meat grinder
2 tbs salt (may need 3…taste it before adding 3rd tbs)
2 tsp fennel
2 tsp white pepper
2 whole eggs (for binding)
1 cup ice water

Corse grind meat. Keep cool while grinding. Add spices, eggs, water and tomatoes, mix.  Cook a small piece to make sure salt is to taste. Let rest for a few hours and stuff into hog casings. Enjoy!

** I used pesto I had frozen and tomato paste to give the fresh summer taste in fall.

What do you think of that name “summer garden sausage” hummm… Not sure. What would you call it?

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