This was on my doorstep friday when I got home!
(http://i43.photobucket.com/albums/e398/crucut33/IMG_0432.jpg)
Couldn't wait, so I went to Costco and bought this....a 15.5lb boneless pork shoulder roast.
(http://i43.photobucket.com/albums/e398/crucut33/IMG_0433.jpg)
Here it is in action. Other than being a little loud, I was very happy with it. Ground up the entire roast and saved out all but 3lbs which I used to make breakfast sausage for Christmas morning when we have our kids, grandkids, and some friends over for breakfast. I'll use the rest when I get a stuffer, which hopefully won't be too long from now.
(http://i43.photobucket.com/albums/e398/crucut33/IMG_0434.jpg)
I used Hi Mountains country Maple blend pre-mixed, but since I just can't seem to leave well enough alone, I added a little Sage, and some Garlic.
(http://i43.photobucket.com/albums/e398/crucut33/IMG_0438.jpg)
Here's the test paty frying up. Not bad, it had enough maple, but just didn't seem to have enough seasoning "kick". It was already bagged and in the freezer, so when I pull it out after thawing I'll probably add some additional seasoning. I'm open to suggestions on that, but I'm thinking some combination of salt, ginger, thyme, nutmeg etc, maybe a little black pepper (can't make it too hot for this group though). Those seem to be common in the recipes I've looked up. I have to be careful, I don't want to ruin it so if you think I should leave it alone let me know. I don't want to just add more of the pre-mix, cause I don't want any more maple than it already has. Lot of fun for sure and it was grerat to take the first step in my sausage journey!
(http://i43.photobucket.com/albums/e398/crucut33/IMG_0439.jpg)
congrats on the new toy, and seasonings, good luck on sausage making
Nice! :)
I keep checking my doorstep but all that is ever there is very needy Border Collie :(
Looks like fun,You cant beat those costco boneless pork shouders for sausage makin. If you need to borrow my 5# Lem stuffer just let me know.
Nice
Soon you will be cranking out some good sausages.
Quote from: Keymaster on December 22, 2012, 05:25:57 PM
Looks like fun,You cant beat those costco boneless pork shouders for sausage makin. If you need to borrow my 5# Lem stuffer just let me know.
Thanks Aaron, really generous of you to offer but......... ;D ;D my lovely, gracious wife just now told me to order one for her Christmas present to me!!! Woo Hoo! Gotta run, I've got a stuffer to order! Stay tuned!
Niiiiiice!
That grinder will give ya years of enjoyment
I would agree with you to get more flavor add more ginger, thyme, nutmeg a little black pepper and some paprika
Just to give ya an idea heres what I make from scratch;
My kinda breakfast sausage
5 lb gronnd pork butt
1 Tbl+2 tsp pickiling salt
1 1/2 tsp couarse ground (Tellicherry) black pepper
1 1/2 tsp ground (Indonesia)white peppeer
1 Tbl rubbed sage
1 1/2 tsp ground ginger
1 1/2 tsp ground Nutmeg
1 1/2 tsp ground Thyme
1 1/2 tsp Smoked Spanish Paprika
6 oz distilled water
If you want to kick it up a bit add; 1 Tbl crushed red pepper and 1 tea cayanne,,,,Oh Ya!
Enjoy
Curt
Thanks Curt, I'll do just that. Question; should I re-grind after adding additional seasoning, or just mix it in, let it sit in refer overnight and serve?
Looks great, PapaC! New toys make the job a whole lot more fun! :)
Home-made breakfast sausage is wonderful—and considerably better than much of that greasy stuff sold in stores.
And you can adjust it to your family's tastes.
One note: I love sage—but do be mindful of the amounts used—sage is one of those herbs that when too much is added, it can really overpower (i.e. 'ruin') a good sausage batch.
Good luck & have fun!
Kevin
Quote from: PapaC on December 22, 2012, 08:15:14 PM
Thanks Curt, I'll do just that. Question; should I re-grind after adding additional seasoning, or just mix it in, let it sit in refer overnight and serve?
Some guys mix the dry ingredients in with the grind. Personally I prefer to add my ingredients in to my water and stir up real good and then add it to the meat. I think you get a better blend and mix doing it that way. Also when you start adding cure #1 that is the 1st thing I add to the water to dissolve. After a few batches I am sure you will develop your own style.
Quote from: Sailor on December 23, 2012, 04:39:40 AM
Quote from: PapaC on December 22, 2012, 08:15:14 PM
Thanks Curt, I'll do just that. Question; should I re-grind after adding additional seasoning, or just mix it in, let it sit in refer overnight and serve?
Some guys mix the dry ingredients in with the grind. Personally I prefer to add my ingredients in to my water and stir up real good and then add it to the meat. I think you get a better blend and mix doing it that way. Also when you start adding cure #1 that is the 1st thing I add to the water to dissolve. After a few batches I am sure you will develop your own style.
What Jim said
Congrates on the grinder.
Love to make my own breakfast sausage and fresh ground beef.
Then I know what is in it.
Christmas morning update:
Thawed out the bag of sausage. Added the following mixed with three Tbls of water-
1 1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp ginger
1/2tsp tyme
Pinch of ground black pepper
This really woke it up and made all the difference in the world. Everyone loved it. The Maple flavor is a little sweet for my liking though, and I probably won't use it again. I think I've accumulated enough spices to make some up from scratch next time. Still very happy my first run was a success! Thanks for the help and advise.
Carl
Glad to hear it worked out for you! Home made sausage is the best!
looks good! i am looking forward to trying my hand at sausage this weekend. yours sounds tasty
Quote from: SiFumar on December 25, 2012, 04:47:50 PM
Glad to hear it worked out for you! Home made sausage is the best!
What Sandy said ;D