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Difference between revisions of "Recipe exchange"
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'''Cate's Grandmothers Pork Sausage (Prussia 1830's)''' | '''Cate's Grandmothers Pork Sausage (Prussia 1830's)''' | ||
| − | :''Mixed measurements - a feature of her handwritten recipe! | + | :''Mixed measurements - a feature of her handwritten recipe! |
:2 kilos pork (flap or cheap cuts) | :2 kilos pork (flap or cheap cuts) | ||
:1 kilo chuck steak (or cheap cut) | :1 kilo chuck steak (or cheap cut) | ||
:2 lbs rice | :2 lbs rice | ||
| − | :2 teaspoons pimento (ground | + | :2 teaspoons pimento (ground whole spice) |
:2 tablespoons thyme | :2 tablespoons thyme | ||
:1 tablespoon marjoram (oregano) | :1 tablespoon marjoram (oregano) | ||
| Line 11: | Line 11: | ||
:1 teaspoon mace | :1 teaspoon mace | ||
:2 tablespoons onion salt | :2 tablespoons onion salt | ||
| − | Cook meat with a little salt, in enough water to cover the meat. Take meat out and let fat settle on the stock. Mince meat. Cook the rice in the stock. Add spices and mix well. Form into patties and freeze. Nice crumbed before cooking. Can use sausage skins. Best not to freeze for more than 2 months. | + | Cook meat with a little salt, in enough water to cover the meat. Take meat out and let fat settle on the stock. Remove fat and discard. Mince meat. Cook the rice in the stock. Add spices and mix well. Form into patties and freeze. Nice crumbed before cooking. Can use sausage skins. Best not to freeze for more than 2 months, if they last that long. |
'''Krody's Cajun Sausages''' | '''Krody's Cajun Sausages''' | ||
Revision as of 08:23, 23 November 2013
Cate's Grandmothers Pork Sausage (Prussia 1830's)
- Mixed measurements - a feature of her handwritten recipe!
- 2 kilos pork (flap or cheap cuts)
- 1 kilo chuck steak (or cheap cut)
- 2 lbs rice
- 2 teaspoons pimento (ground whole spice)
- 2 tablespoons thyme
- 1 tablespoon marjoram (oregano)
- 1 teaspoon white pepper
- 1 teaspoon mace
- 2 tablespoons onion salt
Cook meat with a little salt, in enough water to cover the meat. Take meat out and let fat settle on the stock. Remove fat and discard. Mince meat. Cook the rice in the stock. Add spices and mix well. Form into patties and freeze. Nice crumbed before cooking. Can use sausage skins. Best not to freeze for more than 2 months, if they last that long.
Krody's Cajun Sausages
- 1/4 cup Tony's cajun spice (see www.tonychachere.com/about/)
- 1 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons cayenne powder
- 20lb ground meat - chicken, pork
Mix all ingredients and stuff into 33mm casings. Smoke for 6 hours on hickory wood (low and slow!)
