Homemade Sausage

Nightowlz · ‎03-11-2010

We have been buying homemade sausage from the local meat market. They changed it so we stopped buying it. It's full of fat now. Something else about it is off. It's hard to make sausage patties with it?

I picked up a 4 lb half butt from Aldi to start with.

DH made sausage patties with it. He also left about 1 lb to make some sausage gravy. We have tried both. YUM!!!

All the sausage we have tried from the grocery store has too much fat. The pic below is one sausage we bought which looks like 100% fat IMO. Gross. We aren't eating that? In the trash it went. The frying pan shows after cooking 2 sausage patties.

Homemade Sausage.jpg Sausage Pan.jpg Fatty Sausage.jpg

deepwaterdotter · ‎03-09-2010

My husband makes his own breakfast sausage from this recipe that his mother passed down. He fries the patties in butter:

2 lbs ground pork

1 tsp minced garlic

1 tbsp maple syrup

2 tsp sage

1/2 tsp thyme

1 tsp salt

1 1/2 tsp pepper

Carmie · ‎10-25-2010

My family has always made homemade Italian sausage for their restaurant and they sold it buy the pound too.

We use pork butts. You do need some fat, but too much fat is not good at all.

Homemade is always better than store bought.

We have a local butcher who makes all types of sausage. We buy smoked sausage there. It is good and they do a great business. People order from all over the US....mostly people who have moved away.

Food is so expensive. Businesses are cutting the quality to save money, but they still charge an arm and a leg.

Goldengate8361 · ‎01-27-2014

Fat makes it good. It's not good if it's too lean.

PA Mom-mom · ‎05-27-2015

DH and his best buds used to butcher every year. They made sausage, scrapple and bacon. It was delicious because they used such great ingredients and could control the amount of fat.

They don't do it anymore, but our local ShopRite makes store made sausage which is quite good and is $3.89 per pound. My favorite is their sausage with provolone and broccoli rabe. It's wonderful. One of the butchers showed me the spice mix and provolone they use. I love to sear it and add fresh broccoli rabe and garlic. Yummy!

We also go to Lancaster once every 5 or 6 weeks, and we pick up bacon, scrapple and ring balogna.

SharkE · ‎08-19-2010

"Fried in butter " !!!!!!!!!!!! I 'd have to double up on my Prevastatin pill.

cholesterol nightmare ! fat and butter. I tried turkey sausage threw it out. Do like turkey bacon though.

Nightowlz · ‎03-11-2010

@deepwaterdotter wrote:
My husband makes his own breakfast sausage from this recipe that his mother passed down. He fries the patties in butter:

2 lbs ground pork
1 tsp minced garlic
1 tbsp maple syrup
2 tsp sage
1/2 tsp thyme
1 tsp salt
1 1/2 tsp pepper

@deepwaterdotter

That sounds really good. I did see some recipes online with maple syrup.
We will try that with the next batch.
It has Sage, Thyme, salt, pepper, brown sugar, crushed red pepper flakes in it.

Nightowlz · ‎03-11-2010

@Carmie wrote:
My family has always made homemade Italian sausage for their restaurant and they sold it buy the pound too.

We use pork butts. You do need some fat, but too much fat is not good at all.

Homemade is always better than store bought.

We have a local butcher who makes all types of sausage. We buy smoked sausage there. It is good and they do a great business. People order from all over the US....mostly people who have moved away.

Food is so expensive. Businesses are cutting the quality to save money, but they still charge an arm and a leg.

@Carmie

I bet after you eat your families homemade sausage it's hard to eat anything else.

When I made a couple more patties it did have a little more fat in the pan. I need enough fat to make the sausage gravy with.

The local meat market here also makes different sausages. They also have smaller snack size beef sticks in all different flavors. I like the maple bacon flavor.

They were renting one building when they first opened. When the nieghbors moved out they removed the wall to have a larger space.

I have read a few articles about how restaurants are working to change their recipes. We don't eat out much. We did notice last time we went out to eat they have a 2 course meal now instead of a 3?

Nightowlz · ‎03-11-2010

@Goldengate8361 wrote:
Fat makes it good. It's not good if it's too lean.

@Goldengate8361

We will get the right amount of fat after we make it a few times. At least the frying pan isn't full of fat with the homemade.

My stomach gets messed up if I eat too much fat.

Nightowlz · ‎03-11-2010

@PA Mom-mom wrote:
DH and his best buds used to butcher every year. They made sausage, scrapple and bacon. It was delicious because they used such great ingredients and could control the amount of fat.

They don't do it anymore, but our local ShopRite makes store made sausage which is quite good and is $3.89 per pound. My favorite is their sausage with provolone and broccoli rabe. It's wonderful. One of the butchers showed me the spice mix and provolone they use. I love to sear it and add fresh broccoli rabe and garlic. Yummy!

We also go to Lancaster once every 5 or 6 weeks, and we pick up bacon, scrapple and ring balogna.

@PA Mom-mom

We have not tried making our own bacon. DH has been wanting to do that.

What is scrapple?

We are waiting for our local meat market to sell all the breakfast sausage before we will buy anymore. We will try it when a new batch comes in to see if they have fixed their issue. Might be what they are selling now.

It went from pretty good to really good to full of fat.