Quick basic sausage-alike

One of the things I really missed being able to buy after I moved to the U.K. was Southern U.S. style sage-filled bulk sausage.

Zing,  zing, zing, zing, ValleydaleSource.

Here you can find bulk sausagemeat, but it’s full of gluteny rusk (so yummy-sounding! :|), and the texture and seasoning are not at all what I’m used to. So, sausage is one of the first things I found out how to make.

Note: This version is best used crumbled in recipes where you want a sausage flavor, because it’s much lower in fat. As is, it makes a tasty seasoned meat patty, but the texture is not very sausagelike. You can mince and add some pork fat if you want a more traditional sausage consistency. Sometimes I will save excess fat trimmed off chops in the freezer, to later mince finely (a food processor works well) and throw in with the commercial ground pork.

Quick basic sausage-alike

  • 1 lb. (or 400-500g) package ground pork
  • 1 – 1.5 tsp. salt
  • 1/2 – 3/4 tsp. ground pepper (preferably coarse)
  • 1/4 – 1/2 tsp. hot red pepper flakes
  • 1 – 2 tsp. crumbled dried sage
  • About a tbsp. of cold water
  • Optional, but nice: 1 tsp. dried marjoram, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, few dashes celery salt, pinch of ground allspice

Very simple procedure: Mix all the seasonings into the meat, and let it sit in the refrigerator for at least a few hours (preferably overnight) before using.  It’s easiest to mix thoroughly with your hands. Try to keep it cold and not handle the mixture too much, though, or it will get tough.

For pseudo-Mexican chorizo for use in recipes: Instead of using the above seasonings, I’ve gotten pretty good results with a combination similar to this. It’s also great to substitute about half a teaspoon of Pimentón de la Vera per pound of meat, for part of the paprika.

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