How to make your OWN sausage…

Ingredient Lable from Sweet Italian Sausage #1: Pork, water, corn syrup and less than 2% of the following:  salt, dextrose, spices, paprika, monosodium glutamate, flavoring, BHA, propyl gallate, citric acid.

Ingredient Lable from (Four Cheese) Italian Sausage #2: Pork, water, corn syrup and less than 2% of the following: mozzarella/American/Romano/pasteurized process cheese product [pasteurized process cheese product (low moisture part skim mozzarella and other natural cheese {pasteurized milk, cheese culture, salt, enzymes}, water, cream, sodium phosphate and less than 2% of the following: salt, lactic acid, xanthan gum, sorbic acid)], mozzarella/American/parmesan pasteurized process cheese product [pasteurized process cheese product (low moisture part skim mozzarella and other natural cheese {pasteurized milk, cheese culture, salt, enzymes}, water, cream, sodium phosphate and less than 2% of the following: butter, salt, lactic acid, sugar, glutamic acid, natural flavors, xanthan gum and sorbic acid)], pasteurized process mozzarella and American cheese [low moisture part-skim mozzarella cheese (part-skim milk, cheese culture, salt, enzymes), American cheese (milk, cheese culture, salt, enzymes), water, cream, sodium phosphate, salt)], pasteurized process cheddar cheese [cheddar cheese (milk, cheese culture, salt, enzymes, annatto), water, cream, enzyme modified cheese (milk, cheese culture, salt, enzymes, water, lipolyzed cream, sodium phosphate, xanthan gum), sodium phosphate, salt, sorbic citrate, sodium citrate, apo-carotenal], salt, dextrose, spices, paprika, monosodium glutamate, flavorings, BHA, propyl gallate, citric acid.

Ingredient Lable from Original Recipe Breakfast Sausage #1: Pork, water, corn syrup and less than 2% of the following: salt, dextrose, monosodium glutamate, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil), flavorings, BHA, propyl gallate, citric acid, collagen casings.

Please, compare that to…

Ingredient Lable from Fresh Ground Pork: Pork

THIS my friends, is why for the most part, I have been purchasing ground pork and making my own ground sausage!

Below I have included the website I go to for recipes for my favorite different kinds of sausage…if you can afford it, purchase pasture-raised, grass-fed pork from a local farmer or a butcher shop that gets their pig from local small farms. If it just isn’t something you can do on your budget, make your own ground sausage anyway! Form it into patties or if you want to get fancy, purchase a sausage stuffer attatchment for your Kitchen Aid and find some good natural casings to make links with your homemade sausage mix. Ground pork with PORK as the sole ingredient, from a good grocery store, with a great meat department is just fine. Let me know about your adventures in sausage making!

http://www.meatprocessingproducts.com/sausage-recipes.html (these recipes all call for whole cuts of meat that you would grind yourself, but just skip that step. Make the big batch by weight of ground pork and freeze it for later use. I will post some of the recipes on a smaller scale for single meal use as I get the time to do so.)

Leah

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