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Post by ferris1248 on Aug 8, 2024 17:59:03 GMT -5
Got 2 lbs coarse ground pork.
Seasoning suggestions ?
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Post by jcbcpa on Aug 9, 2024 6:30:46 GMT -5
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Post by mapper on Aug 9, 2024 7:40:03 GMT -5
I haven't tried any of these as I mostly use leggs #10 But it may be worth a look poli recipies |
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Post by ferris1248 on Aug 10, 2024 9:01:20 GMT -5
Thanks. It was just lb. so I went with what I found in the cabinet. Used 1 1/2 TBS of Basiks Italian Table blend and a 1/4 TPS of Seasoned salt. Gently massaged it as I like a coarse grind. Needs some fat but didn't have any. (I wonder if you could blend in some cooled bacon fat?) Pretty tasty. Not like any other patty sausage I've tried.  basiksathome.com/product/italian-table-blend-tin/ |
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Post by louis357mag on Aug 10, 2024 13:38:32 GMT -5
I have had very good luck with legg's also with ps seasonings if using ready made seasoning and not mixing my own. Just make sure to keep the weight to seasoning ratio correct. I thought I knew better than legg's and ended up a little salty.
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Post by cyclist on Aug 10, 2024 14:20:31 GMT -5
I buy bulk spices and mix my own then add salt. Pre-made blends end up too salty and not herby enough.
My favorite mix is cumin, chili powder, ground chilis, can of hatch green chilis, black pepper, white pepper, fresh diced garlic, dried garlic and onion powder and salt. All or most or some, depends on whats on hand. Mix all spices together then add to meat in small batches till it seems right. The best part is cooking little bits as you go until you get what you want.
No batch ever turns out the same.
I do this same thing with Italian spices.
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Post by 4ward on Aug 10, 2024 15:02:26 GMT -5
Leggs #10, it’s actually pretty mild.
I have added fine chopped bacon ends when I didn’t have enough fat.
Also have done some with a little maple sugar added… makes a good breakfast patty w/ pancakes.
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Post by louis357mag on Aug 10, 2024 21:02:02 GMT -5
For once I agree with Cyclist. Testing as you go is the best way. Doesn't mean it is going to be the same. But, will result in the best the current batch is going to be.
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Post by drivinmike on Aug 14, 2024 17:07:29 GMT -5
What kind of pork are y'all using for the sausage? Butt? Or a mixture of something else? I'm thinking about buying a butt on sale next time I see them and using the bacon ends and scrap that doesn't slice for a batch. Cyclist, that seasoning sounds awesome! I've been buying whole roasted and frozen chile's from NM and keep them on hand all the time. Way better than canned.
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Post by 4ward on Aug 14, 2024 17:52:54 GMT -5
Wild, normally both hams + scraps from the better cuts.
I like 25-30% fat for sausage. Full 30% if I’m stuffing casings.
If you are buying pork, look for bogo pork steaks(winn dixie) usually dirt cheap and fatty enough. No one else wants them, just fine for the grinder.
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Post by louis357mag on Aug 14, 2024 17:53:27 GMT -5
I normally use butt. Normally results in a pretty good ratio of meat to fat. Had a friend that liked leaner sausage so he had me use loins. Tasted good but, a little too dry for my taste.
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Post by drivinmike on Aug 14, 2024 19:04:22 GMT -5
Awesome. Thanks. I'll wait for the bogo on butt's. If I do use wild, what fat are you adding in? Or can I mix a commercial butt and a wild ham 1/2 and 1/2?
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Post by 4ward on Aug 14, 2024 19:22:24 GMT -5
I get good quality beef fat from a local grocery. I vac seal and freeze in 2-3# packs.
I do the same with fatcaps off of store bought butts I might get for the smoker.
If you process enough deer and hog, you learn how to save/freeze all that fat instead of tossing it.
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Post by drivinmike on Aug 14, 2024 19:36:21 GMT -5
That's a great idea. I'll ask them next time I'm by there. They're the same folks I'm buying the pork belly's from. Good folks.
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Post by Deleted on Aug 15, 2024 0:44:13 GMT -5
A secret ingredient in some Italian sausage recipes is brown sugar
I have no idea what the amount is but it sure tastes good
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Post by 6thgen on Aug 15, 2024 15:32:21 GMT -5
Leggs #10 is my favorite. Perfect breakfast sausage flavor. After I fry up some patties I put cane syrup on them.
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Post by Deleted on Aug 17, 2024 21:13:17 GMT -5
I used to bring a couple hundred pounds of Italian sausage to the coast almost every time I went down there. It was from a great packing house in Chicago. The folks loved it. It was a cut above.
I think they put some home processed brown sugar in it
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