sausage help

Sausage making and curing meats.

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broncorckcrwlr
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sausage help

Postby broncorckcrwlr » Mon Aug 31, 2020 9:23 am

I've got a freezer full of sausage given to me by my daughter from a hog they had processed last year. To be honest the sausage is pretty bland. Any suggestions on what I can add to it to give it a better flavor. I am NOT a big fan of sage. :D Would I need to thaw it out and mix in new spices or do you think I could just sprinkle something on it. I don't want to ruin it but if I do the dog and chickens will eat it. I need the room for briskets, butts and ribs.
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02ebz06
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Re: sausage help

Postby 02ebz06 » Mon Aug 31, 2020 10:55 am

Did they actually make sausage, or was it just ground pork ?
Either way, find some seasonings you like and thaw some out.
It's hard to recommend a seasonings, when only you know what you like.
My recommendation is:
Step 1) spice up a small part of it
Step 2) cook it
Step 3) taste it, if you like it, you're all set, if not go to step 1until you find the seasoning combination that suits you.
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broncorckcrwlr
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Re: sausage help

Postby broncorckcrwlr » Mon Aug 31, 2020 12:55 pm

02ebz06 wrote:Did they actually make sausage, or was it just ground pork ?
Either way, find some seasonings you like and thaw some out.
It's hard to recommend a seasonings, when only you know what you like.
My recommendation is:
Step 1) spice up a small part of it
Step 2) cook it
Step 3) taste it, if you like it, you're all set, if not go to step 1until you find the seasoning combination that suits you.


It's actually sausage but not very flavorful. I'm not real sure what I like but I know I don't care for sage flavored sausage. lol My best bet may be to look on the label of my favorite store bought brand and add a little of whatever we have in the cabinet to the bland stuff. Nothing ventured nothing gained.
strength_and_pow
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Re: sausage help

Postby strength_and_pow » Tue Sep 01, 2020 7:28 am

Is it fresh bulk sausage? Un cured and not stuffed in a casing? I’d be inclined to go the Italian sausage route, fennel, red pepper flakes, garlic etc. Add your favorite spaghetti sauce and call it a day. Or make chili with it. Or chorizo. Don’t call it sausage, call it protein lol


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Papa Tom
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Re: sausage help

Postby Papa Tom » Tue Sep 01, 2020 1:06 pm

Here is a very good recipe from Poland for breakfast sausage.
Since you already have the ground meat you should only be interested in the spicing and quantities.
A tip try recipes exactly as posted first then substitute to taste in your case you may want to leave out some sage then add back to taste.

Meats US
pork butt 2.2 lb.
Ingredients per 2.2 lb) of meat
salt 3 tsp.
pepper 1 tsp.
sage (rubbed) 1 tsp.
nutmeg ¼ tsp.
ginger ⅔ tsp.
thyme (dried) 1 tsp.
cayenne pepper ¼ tsp.
cold water ⅜ cup
tarde venientibus ossa....
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broncorckcrwlr
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Re: sausage help

Postby broncorckcrwlr » Thu Sep 03, 2020 7:15 am

strength_and_pow wrote:Is it fresh bulk sausage? Un cured and not stuffed in a casing? I’d be inclined to go the Italian sausage route, fennel, red pepper flakes, garlic etc. Add your favorite spaghetti sauce and call it a day. Or make chili with it. Or chorizo. Don’t call it sausage, call it protein lol


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It's not ground pork it's Mennonite made sausage patties but bland. I was thinking of thawing it all out and mixing it back up in a bowl and adding some spices to spark it up.
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limey
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Re: sausage help

Postby limey » Thu Sep 03, 2020 1:59 pm

Can always add some ground beef 50/50 ratio and make chili out of it. Also make moink balls out of the sausage. Ball the sausage wrap with bacon, put on smoker the last 5 minutes add bbq sauce, makes a great appetizer.
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broncorckcrwlr
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Re: sausage help

Postby broncorckcrwlr » Fri Sep 04, 2020 7:00 am

limey wrote:Can always add some ground beef 50/50 ratio and make chili out of it. Also make moink balls out of the sausage. Ball the sausage wrap with bacon, put on smoker the last 5 minutes add bbq sauce, makes a great appetizer.


Good ideas those. Thanks.
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Re: sausage help

Postby 1MoreFord » Mon Sep 07, 2020 11:15 pm

Here are some Jimmy Dean clones shamelessly stolen from the old smoke ring the last time they were stolen. :laughing7:
Maybe they will give you some direction.


Sage
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon coriander
1/4 teaspoon MSG (such as Accent flavor enhancer)

Hot
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon coriander
1/4 teaspoon MSG (such as Accent)

Maple
16 ounces ground pork
3 tablespoons maple flavored syrup
1 teaspoon salt
1/2 teaspoon MSG (such as Accent)
1/4 teaspoon coriander
Combine all ingredients for the flavor of your choice in a medium bowl. Form the sausage into patties and cook in a skillet over medium heat until brown. Makes 1 pound of sausage.
Joe

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