Vension/Pork Breakfast Sausage

[BuyLowSellHigh]

Beautiful work, Carolyn!  Recipe sounds great.

I'd like two eggs over easy, sausage, buttered toast, a side of grits and a large OJ. Please!  ;D

Do they have grits in Idaho ?    ;)   :D

[Caribou]

Beautiful work, Carolyn!  Recipe sounds great.

I'd like two eggs over easy, sausage, buttered toast, a side of grits and a large OJ. Please!  ;D

Do they have grits in Idaho ?    ;)   :D

They do but I'm the only one in my family that likes them.  :D

[GusRobin]

Really good...we had some for lunch :)
Carolyn

Sorry, you are not allowed to have breakfast sausage for lunch. The BSA (breakfast sausage association) asked me to confiscate the remainder. Please vac seal freeze and overnight mail to my house immediately.

Looks good

[BigJohnT]

mmm grits, much better than pottage or ice potatoes. Carolyn, that is some nice looking sausage...

John

[cobra6223]

they look very tasty , but have no access to venison at this time, would beef also work ? Thanks for you time . Tim

[pensrock]

Looks great Carolyn, have you ever tried them with a little sage? I think most breakfast sausages have sage in them. Next time I make a batch I'll try your recipe.

[gmwoodturner]

Just new to all this so have a question. What is the mace for ?
Have a great day

[gmwoodturner]

I did some more reading on here ( seems like I spend a couple hours a night on here reading ) and found the answer.
Its still a great day so keep smiling

[Caribou]

Cobra,
You could replace the venison with beef or go with all pork.  The venison I used had 15% beef fat added to it, so it wasn't too far off from using beef.

Pens,
I think I would like to add a little sage next time around, too.  Sounds like a great idea.

GMwoodturner,
The sweet spices like mace, nutmeg, allspice and clove go nicely with venison.  I think it tones done any hint of gaminess.

Carolyn

[Up In Smoke]

Caribou,
I would recommend using a small amount of sage and then letting it rest overnight, sample and adjust before stuffing.
i know you know this but start low and build up.

[Caribou]

Caribou,
I would recommend using a small amount of sage and then letting it rest overnight, sample and adjust before stuffing.
i know you know this but start low and build up.

Thanks UIS!
Good advice because it can be strong. :)
Definitely will try a little sage next batch for sure.

I love putting sage in dumplings when I make chicken or turkey stew...makes the dumplings taste like stuffing.
Carolyn

[OU812]

Sage in the dumplings, now that sounds gooood.

[Caneyscud]

Dumplings!  I don't get as much of those things as I used to.  Saw a recipe the other day for sausage and dumplings that I am going to have to save up my carbs for!  BTW - Great looking breakfast sausage there Carolyn.  I might have to try putting breakfast sausage up in links - never done that, - guess I'm patty-brained!

[Caribou]

Thanks Caney,
You may have to share that sausage and dumpling recipe, sound really good. :)
I usually make patties, too.
But then I noticed that package of sheep casings in the fridge...

The day I made the sausage we had a home appraiser stop by for the refi we're doing.
And I got a laugh out of the appraisal pictures because all my sausage making stuff is on the kitchen counter.
Did seem to hurt our home value much ;)
Carolyn

[Caneyscud]

Haven't made it yet, but it caught my eye.

Sausage Goulash with Dumplings

2 tablespoons of olive oil
1/2 cup of chopped celery
1/2 cup of chopped green bell pepper
1/2 of a large onion, chopped
1 pound of ground beef
1/2 pound of Italian or Breakfast sausage
6 to 8 sausages such as brats or anduille
3 garlic cloves, chopped
1 tablespoon Italian seasoning
2 large pinches of kosher salt
1/2 teaspoon of Cajun seasoning
Coarse Ground Pepper
1 (8 ounce) can of tomato sauce
1 can of Rotel diced tomatoes
1 (14.5 ounce) can of stewed tomatoes
2 bay leaves
1 tablespoon of dried parsley
2 cups of beef broth

Heat oil in a large oven proof pot over medium heat; saute the celery, green pepper and onion until softened. Add the ground beef and Italian sausage, cooking over medium high heat, until lightly browned and cooked through, breaking up the meat as it cooks. Add the sausages and the garlic, stir and cook another 3 minutes. Add the Italian seasoning, salt, pepper, and Cajun seasoning, stir and cook another minute.

Stir in the tomato sauce, diced tomatoes, stewed tomatoes, bay leaves and parsley, and bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add the beef broth, bring to a boil, taste, adjust seasonings as needed.  Place dumplings on top. Brush with egg. Sprinkle with remaining parmesan.   Transfer to 350 deg oven and bake for 15-20 minutes until dumplings are golden.  Remove from oven and discard bay leaves.


Parmesan & herb dumplings
2 cups self-raising flour
¾ stick of chilled butter, chopped
1/4 cup chopped fresh continental parsley
3/4 cup shredded parmesan
3/4 cup milk
To make the parmesan & herb dumplings, place flour in a large bowl and use your fingertips to rub butter into flour. Stir in the parsley and 1/2 cup of the parmesan. Add the milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together. Divide the mixture evenly into 18 portions and roll each portion into a ball.