kw
Knows what a fatty is.
- Joined
- Jul 12, 2010
- Location
- Owings, MD
Well, I just tried replying to my original post and can’t, as it’s over 30 days old.
So I’ve made several batches of sausage since that original post. And made adjustments along the way, based on personal taste and feedback from friends and family.
Pork butts are back on sale at Harris Teeter this week, so I made another batch.
Meat was cut up, chilled and run thru the 1/8 inch die on the grinder.
Seasonings as follows.
Per pound of meat:
8 g kosher salt
3/4 tsp fresh ground black pepper
1/3 tsp Ancho Chile powder
1/2 tsp ground sage
1/2 tsp ground thyme
1/8 tsp ground ginger
1/2 tsp sugar
1/2 cup ice water
I run a little crushed ice thru the grinder after grinding the pork, just to get the last bit of the meat.
Mix spices with the ice water and mix well into the ground meat.
If you like it spicier, you can add some ground cayenne or red Chile flakes.
I’m always looking for feedback. If any of you make a batch, let me know how you like it.
Kurt
So I’ve made several batches of sausage since that original post. And made adjustments along the way, based on personal taste and feedback from friends and family.
Pork butts are back on sale at Harris Teeter this week, so I made another batch.
Meat was cut up, chilled and run thru the 1/8 inch die on the grinder.
Seasonings as follows.
Per pound of meat:
8 g kosher salt
3/4 tsp fresh ground black pepper
1/3 tsp Ancho Chile powder
1/2 tsp ground sage
1/2 tsp ground thyme
1/8 tsp ground ginger
1/2 tsp sugar
1/2 cup ice water
I run a little crushed ice thru the grinder after grinding the pork, just to get the last bit of the meat.
Mix spices with the ice water and mix well into the ground meat.
If you like it spicier, you can add some ground cayenne or red Chile flakes.
I’m always looking for feedback. If any of you make a batch, let me know how you like it.
Kurt
