We're so glad you have come for a visit. Please have a seat at the kitchen table while we mix up a favorite receipt here at Slowing Down Cottage. Would you like a cup of fresh brewed coffee, tea or would you prefer something else? Relax. We do hope you enjoy your visit with us today.
Since becoming "sugar intolerant" I have to watch what I eat. My family loves sausage. But since we became reading labels a little better than we were, we noticed lots of unwanted and unneeded additives, i.e.: dextrose and MSG. While they enhance the the flavor a bit, we have discovered that one can make these foods and enjoy them just as well. And often times cheaper than the overly-processed stuff.
Here's our receipt for a great sausage patty:
Homemade Pork Sausage Receipt
5 pounds ground pork*
4 teaspoons sea salt
3 teaspoons ground black pepper
3 teaspoons poultry seasonings
2 teaspoons ground ginger
1 teaspoon cayenne pepper
3 teaspoons dried marjoram
1 teaspoon dry mustard
1/2 cup cold water**
First you'll need a large pan or bowl. I use a shallow roasting pan.
Measure the seasonings together; mix with the water. Put the ground pork in the bowl/pan. Now pour the seasoned water mixture over the meat. This part takes the most time, but be patient and mix - mix - mix! Once you've got the seasonings mixed in to your liking, you may stop. *smile*
Next pinch off a small amount; form into a patty. Fry in a cast-iron skillet with a wee bit of pork lard. If it is not spicy enough for you, you can add more seasonings at this point.
Now divide the sausage into 5 equal portions. I like to roll them into "logs" and wrap in freezer paper. You could make it more air-tight with plastic wrap, if you chose. Freeze the sausage until you need them.
This is just like the bulk packs of ground sausage. You can fry it up into patties for breakfast or mix with ground turkey, chicken or beef for meatballs or browned for casseroles, etc.
"EXTRA! EXTRA! Read All About It":
* You can buy this already ground or buy a pork butt and grind it yourself. If you buy pork pre-ground, make sure it is 100% ground pork with nothing added.
**I got this idea from Maggie, the original Hillbilly Housewife. Maggie said, do not omit this part, "the water makes the meat softer and easier to blend with the seasonings. If you leave the water out then the seasonings will stay in peculiar clumps, stubbornly refusing to blend in with the meat." Maggie is right. I find it truly does help.
We hope you enjoy it as much as we do!
Blessings to you and yours~
Paula
