Tuesday, November 22, 2022

Sausage report

We nailed the saltiness and cayenne. Of course, those will vary by a person's or family's tastes.

Not enough sage by a long shot. Maybe that will come in as it sits.

Not well enough mixed. Flavor varied bite-by-bite.

I thought it was too finely ground but Southern Belle rated it highly.

Not enough fat. Good sausage should be fat enough that it can be placed on a dry, seasoned, cast iron skillet and fried without it sticking.

10 comments:

  1. Sound delightful! It does strike me that sausage may be one of those foods that is highly dependent by the taste of the individual.

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  2. Waltons dot com has nearly everything I've ever needed for sausage and jerky making. Excalibur's MRT Sausage and Meatloaf Seasoning is a favorite for breakfast sausage.

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  3. I'm with you on the fat; it should have enough to fry on its own.

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  7. You gotta change the venue here Joe . I'm doing the Esselstyn plant-based, no meat , no dairy, no fat , no oil program and the sausage is whispering to me . My wife was the only known recipient of the Black Belt in Sausage Gravy . That's probably why I'm doing the Esselstyn thing , heh .

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  8. My family sausage recipes are all based on the salt and herbs by weight so we get pretty consistent results. We mainly use black pepper and sage. To many in our crew have stomach problems to use cayenne!

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