JIM WELLER wrote to DAVE DRUM <=-
Title: Homemade Bologna
3 lb Ground chuck; 80% lean
1/4 ts Garlic powder
1/2 ts Onion powder
From: http://tammysrecipes.com
That sounds way under seasoned.
Not my recipe. And not one I would make. Bologna triggers my gag reflex.
My go to sausage making gurus are Jerry Predika and Paul Hinrichs.
They both use more spices in larger quantities, generally a mixture
of many of these: allspice, celery seed, coriander seed, ginger
powder, mace, mustard powder, nutmeg, paprika, sage, and/or white
pepper as well as onion and garlic powders.
I am fortunate to have several well-regarded sausage makers available
to me. And I make my own from time to time ... when the inspiration
strikes.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Italian Sausage (Mild or Hot)
Categories: Pork, Herbs, Chilies
Yield: 3 Pounds
3 lb Ground pork
3 tb Red wine vinegar
1 tb (ea) salt & fresh cracked
- black pepper
1 1/4 tb Dried parsley
1 tb Garlic powder;(not granules)
1 tb Onion powder; (not granules)
1 tb Dried basil; crushed
2 ts Sweet paprika
2 ts Red pepper flakes; to taste
- (opt)
3/4 ts Ground fennel seed
1/4 ts Brown sugar
1/4 ts Dried oregano; crushed
1/4 ts Dried thyme; crushed
Place the pork and red wine vinegar in a mixing bowl.
Sprinkle with salt, black pepper, parsley, garlic powder,
onion powder, basil, paprika, red pepper flakes (if doing
hot sausage), fennel seed, brown sugar, oregano, and
thyme. Knead until flecks of spice are evenly distributed
through the sausage.
Divide the sausage into thirds, and form into 3 logs;
wrap each in plastic wrap. Place wrapped sausage into a
freezer bag before freezing, or store in refrigerator
for at least 12 hours (24 hours is better - UDD) before
cooking.
UDD NOTE: Can also be stuffed into casings to make 16
or so nice links. I prefer it as bulk sausage unless I
am making it for a party/tailgate event.
Recipe By: Michelle Leigh Gossman
RECIPE FROM:
http://allrecipes.com
Uncle Dirty Dave's Kitchen
MMMMM
... Haggis is defined, of course, as dining on a full stomach.
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