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COUNTRY SAUSAGE
Five pounds lean pork. A shoulder will do nicely. One pound of fat from
around the backbone. This should be flaky fat with no gristle.
(Sausage should be about 20 percent fat. Less is tough and dry, more cooks
away to a memory.
3 T. non iodized salt
5 t. ground (not rubbed) sage
3 t. cayenne pepper
2 t. ground thyme
2 t. fresh ground black pepper
Trim fat and gristle from the meat and cut into grinding size chunks or
strips. Mix the seasonings and sprinkle half onto the meat.
Grind the meat using your coarsest wheel. If using a food processor, leave
the meat in 1/4 inch cubes. Mix in the remaining seasoning and return to
the fridge to chill. Clean up everything then grind the meat again with
the 1/8 inch hole hamburger wheel.
Throw the skillet on the stove and fry up a couple of small patties. It
would be nice if you had a pan of hot biscuits coming out of the oven about
that time.
Check the taste and judiciously correct. Fry up enough to satisfy your
immediate cravings. Cover the rest and put it in the fridge for a couple of
hours. Shape into patties, store in plastic bags and freeze.
If this doesn't make for some memorable breakfasts, you may want to check
in for a palate overhaul. While you are recovering, think about brats and
knocks and chorizos and....
© 1998 by Smoky Hale
Smoky
C. Clark Hale
8168 Hwy 98 E.
McComb, MS 39648
Smoky's 5th basic position for really great barbecue'n.
' According to Smoky' is © by C. Clark Hale
who is solely responsible for its content. Comments
should be addresses to cchale@bellsouth.net |
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