Homemade Sausage - Page 2

Nightowlz · ‎03-11-2010

@SharkE wrote:
"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.

@SharkE

DH uses too much butter when he cooks.

We buy regular bacon from the meat market or a local ice cream store that also has a small market inside. Beats running to the grocery store.

We used to eat butterball turkey bacon. It's not bad but it's not bacon. Never have tried any of the other brands.

PA Mom-mom · ‎05-27-2015

@Nightowlz Scrapple is using the leftover scraps from the pig - bits of meat, face and lip meat, organ meat, snouts and ears (everything except the squeal) cooked down with onions and parsley coriander, salt and pepper. Then the bones are removed and all is strained, then add white flour, whole wheat flour, buckwheat and corn meal and continue to cook for about 45 min. Then you pour it into pans (look like loaf pans) and allow to cool to solidify.

DH had a friend who had a smokehouse, so his bacon was wonderful, but I've made bacon here at our house. You just need a pork belly and some simple ingredients. I cut the belly in thirds or 4ths to make sure it will fit on our smoker racks. You use a tiny amount of saltpeter (see recipes) along with brown sugar, salt, pepper and other seasonings of choice. I wrap the sections tightly in plastic wrap and refrigerate for about a week, flipping it every so often. Then we smoke it on our electric Masterbuilt. It's pretty good.

ETA: You can buy commercially made scrapple all over the mid-Atlantic states. You slice it like you would slice meatloaf, and you fry it in a frying pan or deep fryer.

Nightowlz · ‎03-11-2010

@PA Mom-mom wrote:
@Nightowlz Scrapple is using the leftover scraps from the pig - bits of meat, face and lip meat, organ meat, snouts and ears (everything except the squeal) cooked down with onions and parsley coriander, salt and pepper. Then the bones are removed and all is strained, then add white flour, whole wheat flour, buckwheat and corn meal and continue to cook for about 45 min. Then you pour it into pans (look like loaf pans) and allow to cool to solidify.

DH had a friend who had a smokehouse, so his bacon was wonderful, but I've made bacon here at our house. You just need a pork belly and some simple ingredients. I cut the belly in thirds or 4ths to make sure it will fit on our smoker racks. You use a tiny amount of saltpeter (see recipes) along with brown sugar, salt, pepper and other seasonings of choice. I wrap the sections tightly in plastic wrap and refrigerate for about a week, flipping it every so often. Then we smoke it on our electric Masterbuilt. It's pretty good.

ETA: You can buy commercially made scrapple all over the mid-Atlantic states. You slice it like you would slice meatloaf, and you fry it in a frying pan or deep fryer.

@PA Mom-mom

Very interesting. Never heard of Scrapple. I don't think I would eat it knowing what's in it.

I guess now we need to buy pork belly to make some bacon.

River Song · ‎03-15-2010

The recipe for breakfast sausage sounds great!

I grew up in the Midwest and there are some things I just won't eat: scrapple, head cheese, tripe, blood sausage, beef liver (tough and stringy), fried perch. I have had beef tongue, it's like lunch meat if sliced thin but it's disgusting simmering the whole tongue in the pot. You have to peel off the skin before slicing the cooked meat. Ugh.

“Those who can make you believe absurdities can make you commit atrocities.” ~ Voltaire 1694-1778

Nightowlz · ‎03-11-2010

@River Song wrote:
The recipe for breakfast sausage sounds great!
I grew up in the Midwest and there are some things I just won't eat: scrapple, head cheese, tripe, blood sausage, beef liver (tough and stringy), fried perch. I have had beef tongue, it's like lunch meat if sliced thin but it's disgusting simmering the whole tongue in the pot. You have to peel off the skin before slicing the cooked meat. Ugh.

@River Song

I wouldn't eat any of those things either. Don't even want to try tongue. There's a whole list of different foods I won't eat. A lot of foods I have never tried.

Pooky1 · ‎12-23-2015

My mil use to make her own sausage uusing a big pork shoulder and cutting it in small pieces that took a long time and she would season it and stuff it into thes e casing. Make tiny holes with a pin and she would hang some in the fridge to dry for dried sausage .it was really good. She's 81 now and hasn't made it in a few year's anymore.

cindyNC · ‎08-01-2019

I grew up in a family meat business. My father would go to the cattle auction on Monday and slaughter on Tuesday.

He had a reputation for purchasing only healthy cattle. There was only once that a cow was condemned by the meat inspector as cancer was found upon slaughter. He used to cringe when I moved away and started buying grocery store meat.

I remember one man who would come in the day we slaughtered to buy the old liver. And my father would occasionally save beef hearts and tongues for the locals who liked to pickle them. My mother did it once w/each and never again. Occasionally we would have creamed "sweet breads" on toast for breakfast. Loved it..........never knew it was a delicacy.

wagirl · ‎03-09-2010

I buy ground pork to make my own breakfast sausage--store bought is way too salty for me. I like the recipe from another poster here--will try it. thanks!!

Nightowlz · ‎03-11-2010

@Pooky1 wrote:
My mil use to make her own sausage uusing a big pork shoulder and cutting it in small pieces that took a long time and she would season it and stuff it into thes e casing. Make tiny holes with a pin and she would hang some in the fridge to dry for dried sausage .it was really good. She's 81 now and hasn't made it in a few year's anymore.

@Pooky1

I saw a recipe online where she was making sausage links instead of sausage patties. I thought oh more work. Seems like we are in the kitchen a lot since we hardly ever go out to eat. We are getting older too so wondering how long we will be able to keep up with all we do. Not interested in eating prepackaged processed foods.