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…
When making sausage make sure you taste the stuffing to decide if you need more salt or anything.
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.
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.
Not the best at tying off my sausages…
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?
I’m trying my hand again at saurkraut. I did it in a crock the first time and it had no signs of mold…but did have a little bit of a musty flavor. No vinegar, just lactofermentation ie. natural bacteria thriving in a salty brine. I never refrigerated it and it lasted on the counter a few months. If finally bit the dust after my mother cooked some up and somehow introduced some mold spores. or something. Next time I opened up the crock it was all pink mold and white fluffy stuff. 😦
So I am trying again this time packing the cabbage tighter than before. I also added a tablespoon of brine from my lactofermented pickles hoping to share the bacteria a little.
Now my pickles turned out pretty good. Could be crispier, but not bad. They’ve sat out on the counter for a few weeks now and fully fermented. Now they are full of probiotics. Yesterday when I opened the crock a layer of yeast had formed on top complete with giant bubbles. The taste was tart, strong and the pickle floating on top had an almost alcoholic scent (the yeast), Time to finally refrigerate. I moved them into a smaller crock so i could use the big one for the saurkraut. Tommorrow I am going to put the leftover brine thats full of probiotics in the animals water. The pigs will probably love it. I’m guessing the sheep will turn up their noses.
So my kitchen is full of fermentation. I’d like to try kimchi next…then we’ll see were we go next. at least with cabbage products i can make them year round since the store always carries it.
boooooring post. sorry.