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Homemade Sausage

20161230_095500-1600x1200I ground a pork butt that yielded 8lbs of meat and added 2lbs of store bought to make it an even 10lbs because most of the recipes I looked at were for 5 or 10 pounds.  Also, the store varieties are heavier on fat and I thought that would bring the lean/fat ratio of my mix closer to ideal.  Sausage needs a lot of fat, too lean and it will get tough when fried.20161230_100259-1600x1200I went with a combination of recipes, this garlic and pepper recipe looked good, and I knew I wanted sage in mine so I looked at the breakfast sausage recipes and ended up going with sage, thyme, and rosemary.  My patio chives have gasped their last, I got some but nowhere near enough so some chopped green onions went into the mix.

I bagged the sausage in one big zip lock and let it rest in the fridge for a couple of days to meld all the seasonings.  You can really get your OCD working hard when you weigh portions out on a digital scale for freezing. If it’s 1: 0.1 I won’t sleep well, thinking about how wrong it is.20161230_101418-1600x1200I was able to bag and roll 9 portions of exactly a pound each, the last bit was just zipped up in a bag for today’s lunch.  These 9 went to the freezer.

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Posted on December 30, 2016, in Fun with Food, Gadgets, Garden, JeffreyW, Recipes and tagged , , . Bookmark the permalink. 1 Comment.

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