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Homemade Country Sausage
In New England it is practically impossible to find fresh country sausage. The frozen variety isn’t bad, but I miss having good fresh sausage now and then. Yesterday I decided to solve that problem by making a few pounds. It’s quiet fun to make homemade sausage and it’s also delicious. I cant wait to fix some sausage biscuits.
I started out by attaching the grinder to the mixer. I used the fine cutter for this sausage. If you own a KitchenAid mixer a meat grinder is the one attachment I think everyone should own. In addition to sausage, I make fresh ground beef all of the time.
I was able to pick up some beautiful center cut pork chops on sale. They had just enough fat on them for making sausage.
Next, I cut them into medium sized cubes and season.
Depending on who you ask, you will get a different answer for the spices that are used in country sausage. I use my grandmother’s recipe.
Sage
Salt
Black pepper
Red pepper flakes
Sugar (a pinch)
You can adjust the spices to your liking. I like a lot of sage.
I add just a bit of water and vegetable oil to the mix. The oil adds a bit more fat (which is needed in sausage). The water adds moisture.
One thing you will notice is that there are no preservatives.
Once mixed, it’s grind time. I make a small test batch to begin with.
I then fry up a sample to see if I need to add more spices. I was lucky with this batch. I thought the seasoning was great.
Continue to grind the entire mix. Refrigerate the mix for about 20 minutes and then regrind if you would like.
I’ll be posting some recipes that I use with this sausage soon.
In New England it is practically impossible to find fresh country sausage. The frozen variety isn’t bad, but I miss having good fresh sausage now and then. Yesterday I decided to solve that problem by making a few pounds. It’s quiet fun to make homemade sausage and it’s also delicious. I cant wait to fix some sausage biscuits.
I started out by attaching the grinder to the mixer. I used the fine cutter for this sausage. If you own a KitchenAid mixer a meat grinder is the one attachment I think everyone should own. In addition to sausage, I make fresh ground beef all of the time.
I was able to pick up some beautiful center cut pork chops on sale. They had just enough fat on them for making sausage.
Next, I cut them into medium sized cubes and season.
Depending on who you ask, you will get a different answer for the spices that are used in country sausage. I use my grandmother’s recipe.
Sage
Salt
Black pepper
Red pepper flakes
Sugar (a pinch)
You can adjust the spices to your liking. I like a lot of sage.
I add just a bit of water and vegetable oil to the mix. The oil adds a bit more fat (which is needed in sausage). The water adds moisture.
One thing you will notice is that there are no preservatives.
Once mixed, it’s grind time. I make a small test batch to begin with.
I then fry up a sample to see if I need to add more spices. I was lucky with this batch. I thought the seasoning was great.
Continue to grind the entire mix. Refrigerate the mix for about 20 minutes and then regrind if you would like.
I’ll be posting some recipes that I use with this sausage soon.