With the recent attention focused on the now infamous pink slime filler in ground beef (Is it beef? Isn't beef?), I have been thinking much more critically about what goes into ground meat. Besides the icky filler, parts from many cows or pigs can be funneled into a single pound of ground meat. Thus, it was the perfect time to try homemade pork sausage.
Fresh homemade pork sausage
It was infinitely easier than I thought.
It's less expensive. It freezes well. And I know exactly what the ingredients are--meat from one little piggy, spices, and some organic maple syrup. No fillers, ammonia, nitrites, preservatives, MSG or lamb casings. The household approved, and promptly passed a referendum putting an immediate halt to store-bought pork sausages.
Pork sausage is about 2 pounds of boneless organic pork butt, sage, nutmeg, thyme, Hawaiian salt, black pepper, and 2T (about 25 cents' worth) of organic maple syrup. Give chunks of pork a whir in the food processor for about 20 seconds, mix in the spices. Voila ici--bulk pork sausage.
I took the extra step to make patties. Yield was 17. At least 2 breakfasts' worth, enough to start two batches of meatballs, or a full recipe of cornbread stuffing. I estimate it's about 25-30% less expensive that either Jimmy Dean or Jones brand sausages.
We are not abandoning Spam, Portuguese sausage or kamaboko, which is the fish equivalent of Spam. Let's be honest, giving up these would cause anarchy. However, these items tend to be 'special occasion' food. I've already found a couple of recipes for homemade Portuguese sausage that I'm evaluating.
Lastly, thank you to one of my wisest and dearest friends who does not eat any ground meat, or as she refers to them, "parts". She has always inspired me to find better alternatives in everything I do. Mahalo KT!
Eat Well. Be Well.
It's less expensive. It freezes well. And I know exactly what the ingredients are--meat from one little piggy, spices, and some organic maple syrup. No fillers, ammonia, nitrites, preservatives, MSG or lamb casings. The household approved, and promptly passed a referendum putting an immediate halt to store-bought pork sausages.
Pork sausage is about 2 pounds of boneless organic pork butt, sage, nutmeg, thyme, Hawaiian salt, black pepper, and 2T (about 25 cents' worth) of organic maple syrup. Give chunks of pork a whir in the food processor for about 20 seconds, mix in the spices. Voila ici--bulk pork sausage.
I took the extra step to make patties. Yield was 17. At least 2 breakfasts' worth, enough to start two batches of meatballs, or a full recipe of cornbread stuffing. I estimate it's about 25-30% less expensive that either Jimmy Dean or Jones brand sausages.
We are not abandoning Spam, Portuguese sausage or kamaboko, which is the fish equivalent of Spam. Let's be honest, giving up these would cause anarchy. However, these items tend to be 'special occasion' food. I've already found a couple of recipes for homemade Portuguese sausage that I'm evaluating.
Lastly, thank you to one of my wisest and dearest friends who does not eat any ground meat, or as she refers to them, "parts". She has always inspired me to find better alternatives in everything I do. Mahalo KT!
Eat Well. Be Well.
