Homemade Sausage

[pnoon]

Originally Posted by Chainsaw13

What'd you end up making Peter?

In the sausage cooking class I took a few years back, we made brats. The interesting addition we used was a lemon. Sounded strange at first but it works. Supreme and zest a lemon, putting the pieces/zest in a food pro, purée with half an onion. Add that to your ground pork and other seasonings.

Thanks for the link Adam. Going into my bookmarks.

Bought some pork shoulder (.99/lb) cubed it. Added salt pepper and garlic. Chilling overnight. Grinding tomorrow. Adding red wine and then stuffing into casing.

[jluck]

I have made a lot of fresh ground breakfast sausage (sage) in the past and have done links and brats a few times. I like 100% pork for fresh grind and I really like to add some red meat to the brats or other cased sausage. IIRC I mixed 60/40.(60% pork usually to wild game).I don't remember the source now but I got pre mixed seasonings online and really found that the best way for me as I did lots of experimenting and ultimately (IMO) wasting lots of good meat.

[replicant_argent]

Originally Posted by pnoon

Bought some pork shoulder (.99/lb) cubed it. Added salt pepper and garlic. Chilling overnight. Grinding tomorrow. Adding red wine and then stuffing into casing.

That is the same one I made for the first time. Flavor explosion happiness for me. I used a little more garlic, but I am a hound for it.