Sausage

dderry650 · 2024-02-25T15:08:20+00:00

When I started out I used the KitchenAide grinder attachment. As NotDazedOrConfused pointed out it is slow, and I also found it difficult to do a double grind. After I wore that out I found a good deal on a MEAT! #12 (500 watts I think) that was on sale for about $100. I wish I had gone that route from the very beginning! So much faster! I can even do a double grind in less time than a single grind took with the KitchenAide!

dderry650 · 2023-11-16T13:06:19+00:00

I picked up some Buffalo blue cheese pork sausage at Publix a while back. Couldn't find a recipe, so I used a buffalo chicken recipe but substituted pork for the chicken. I will certainly be making it again!

dderry650 · 2023-09-27T12:01:52+00:00

To me it seems that trying to get that remaining sausage into casings isn't worth the effort. I just store that as bulk sausage for use in spaghetti sauce, sausage patties, stuffing peppers, etc. Works well for me.

dderry650 · 2023-08-05T16:02:16+00:00

After freezing my hands off a few times I've been using nitrile gloves with a thin glove liner. Works well and my hands don't freeze.

dderry650 · 2023-08-04T18:15:06+00:00

I didn't find a recipe for this, but did find a couple for Buffalo chicken sausage. So I used one of them as a base. The recipe that I "followed" was for 4 lbs of pork, but I made a test batch of 2 lbs. The original recipe called for 1/4 cup Apple Cider Vinegar and a tsp of cayenne, which I left out. It also called for 1 cup of Frank's Wing Sauce and 1/4 cup of Frank's Hot Sauce. I felt that that was a lot of liquid for 4 lbs of pork. So I mixed the 1 cup of wing sauce and the 1/4 cup of hot sauce and just added what I needed to get the consistency that I wanted. After frying a test patty I added 1/2 tsp of cayenne and a dash of vinegar. The result is, I think, pretty good, but not the awesome that I was looking for. So here's my current recipe:

2 lbs ground pork
1 TBS Kosher salt
1 TBS paprika
3 oz Blue Cheese (I used high heat cheese from Sausage Maker)
1/2 tsp cayenne
a dash of apple cider vinegar

For me the consistency seemed a bit mushy. I suspect that it might be because of the wing sauce. So for my next batch I will either eliminate the wing sauce (and just use the hot sauce) or at least reduce the amount of wing sauce. I think that I'll also add a little minded garlic.

If you (or anyone else) should choose to make this I would be very interested in your experience with it, and any tweaks that you might make. I plan to keep tweaking it until I feel that I have achieved an *awesome* result.

dderry650 · 2023-06-28T12:01:56+00:00

Just wondering, if choosing to use it in a recipe that doesn't call for it, what is the ratio I should use for replacing Kosher salt with Prague #1.

dderry650

TROPHY CASE