Tag: Meat

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Making Homemade Sausage

herbs for sausage

Have you ever got ready to make supper and realized you don’t have the sausage you thought you had? I have and it can ruin a supper plan, especially if you’re on a short timeline.

Herbs & spices
Sausage herbs & sausage

But thankfully it’s really easy to make homemade sausage. It’s a simple recipe and it tastes fabulous.

I’ve used this recipe with deer, beef and pork and they were all good. The flavor is just like store bought sausage. I know you’re going to love it.

A Breakfast Style Sausage

This is a sage-type recipe, not a sweet maple style. It makes a great breakfast sausage out of any of the meats mentioned above. It can be used in any recipe you want to use it in.

Herb mix on ground pork
Mixing herb miix with ground pork.

The ingredients are simple and ordinary, mostly things you probably have in your spice cabinet.

Ground pork
Ground pork from our local meat locker.

This recipe is for 2 pounds of meat. It’s easy to divide or add, however you need.

Sausage Recipe

  • 2 tsp of sage
  • 2 tsp of salt
  • 1 tsp of ground black pepper
  • 1/4 tsp of dried marjorum
  • 1 TBL brown sugar
  • 1/8 tsp crushed red pepper
  • 1 pinch ground clove

Mix your spices together in a small bowl.

Cooking sausage seasoned pork
Cooking sausage seasoned pork

Add it to your 2 pounds of your choice of thawed meat.

Using your Homemade Sausage

From here you can crumble and cook so you can add to any dinner or breakfast dish like a frittata, or other breakfast casserole.

Cooked ground sausage
Cooked ground sausage.

Or you can make it into patties for a side of eggs or even as a part of a supper mix.

This recipe taste just like a sage breakfast sausage you can get at the grocery store.

Sausage, pasta and white sauce.
Cooked sausage, pasta, a white sauce and your choice of a green.

It’s great used in several kinds of meals. This homemade sausage can be used in everything from pizza to breakfast. Using white sauce or red sauce.

Sausage & tomato sauce
Ground sausage and red sauce made from home grown tomatoes.

It’s simple and it’s really easy. Enjoy!! Give it a try. Let us know what you think, how you used it and if you feel inclined share your awesome recipe. I’m sure we’d all appreciate it.

Thanks for following along. Let me know what you’d like me to try and share. I’d really love to know what you would like to see.

Until next time.

Health, Wealth & Blessings~

Tracey

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Loving the Canned Meat

Canned meat can make your life so much easier, especially in the winter.

I don’t know about you but I seem to be getting extremely lazy this last month of the year.  Maybe it’s because it’s dark so much.

I’ve not been on the treadmill for a month now and don’t see it happening till next year.  It’s so wrong for that kind of mindset, I know, but I do know I’ll get back on it, just not now.

Coming home from work in the dark makes me feel like I want to go straight to bed, so fixing supper is definitely not first on my mind.  And I’m terrible at planning ahead enough to thaw meat the day before.

So I’m really grateful that I canned so much ground deer.  Now I can grab a few quarts of that, some of my canned stewed tomatoes, and depending on the spices I want to use I can have supper in about an hour and there’s no thaw time.

Canned meat seemed pretty scary at first, but turned out to be no harder than anything else.   You just leave it in the canner for 90 minutes.

I did cook mine a little first and then rinsed it to get as much fat out as possible.  My husband used to have our deer processed at a commercial meat locker and had 10% tallow fat added.  We don’t do that anymore, I don’t see the need.

Canned ground deer
Canned ground meat

Next time, I don’t think I’ll cook it, I’ll just crumble it.  I’ve also cubed up the roast parts and cut the fat off the scrap pieces and canned those as small cubes.  This give a little more flexibility in what you want to use them for.

I’ve also done this with chicken.  It’s usually cooked first just because it’s much easier than trying to cut chunks of raw chicken.  That makes for an easy chicken and noodle supper.

Other things you can try are ham and beans.  Canning them makes them taste like it’s a day or two reheated.  I don’t know about you, but I always think ham and beans are better the 2nd or 3rd day anyway.

You can always add spices to the meat.  Preferably something that won’t be hurt by the heat, maybe some Worchestershire sauce or something of that nature.  The canning process pulls the fibers of the meat apart to some degree.  This allows any spices you may add to really get into the meat, so it taste spectacular when it’s time to eat it.  Some meats don’t need anything and are awesome just the way they are.

This gives me a ton more freezer space and like I said, when it’s time for supper there’s no thaw time.  YAY!

Next time you need to make room in the freezer and if you like to can, give it a try.  Just make sure all your meat chunks are an inch or so in size or smaller.  This allows enough heat to get through the meat to stop any bacteria from growing.

Leave it in the pressure cooker for 90 minutes at pressure.  And there you have it, canned meat ready for those nights you don’t have time to thaw meat.

If you’d like me to do a DIY How-To on canned meat, please let me know in the comments below. 

If you have any other ideas of canned supper or supper fixings, please share them.  I’d love to hear from you.

Health, Wealth & Blessings~

Tracey