Reminder: Cooking Class THIS Saturday!

So...., what kinda sausage are "we" making?

Here are a recipes that I found - am realizing that the quantities of all of these are to make a huge volume..
I'm leaning toward the Italian fennel sausage & the sundried tomato.. am open to votes..I am going to the supermarket tomorow night

Italian Fennel Sausage

10-lbs ground pork
4-tbsp salt
2-tbsp paprika
3-tbsp fennel seed
2-tbsp anise seed
1-tsp white pepper
1-tsp black pepper
1-tsp chili peppers flakes
1/2-cup cold water

Combine all ingredients, mix well & stuff into hog casing.
 

 

Sweet Italian Sausage

10-lbs ground pork
4-tbsp salt
2-cups ice water
1-tbsp cracked fennel seed
2-tsp coarse black pepper
1-tbsp brown sugar
1-tsp. caraway seeds
1-tbsp coriander
3-tsp crushed hot peppers

Combine all ingredients, mix well & stuff into hog casing.

 

Italian Style Turkey Sausage

5-lb ground turkey
2-tsp whole fennel seed
2-tsp crushed fennel seed
2-tsp crushed red pepper
1-tbsp salt
2-tsp dried oregano
2-tsp freshly ground black pepper
1-tsp garlic powder

Combine all, mix well & stuff into hog casing

Sun-Dried Tomato Sausage

5-lbs ground pork
3/4-lbs whole milk mozzarella, cut into ¼" cubes
1-bunch Italian parsley, finely chopped
6 ½-oz sun-dried tomatoes in oil, coarsely chopped
1-tbsp dried basil
1-tbsp fennel seed
1-tbsp coarse black pepper
1-tbsp salt
1-tbsp ground coriander
¾-cup dry white wine

Mix all seasonings together with wine
Mix the seasonings with the ground meat and cheese
Stuff into casings

American Farm Sausage #1

3-lbs ground pork
2-lbs bacon, medium ground
1 1/2-tsp black pepper
5-tsp salt
2-tsbp roasted red pepper, chopped
1/2-tsp savory
1/2-tsp marjoram
4-cloves garlic, minced
1-cup cold water

Mix all ingredients and form into patties or stuff into sheep casings.
 

Well, given that I personally can't stand fennel ( or anise or licorice), I'd tend to go with the american farm sausage, or to sub a different herb in the sweet italian sausage... but that's just me.  Maybe we could do little batches of a couple of different ones?  (i have never made sausage, so i have no clue how difficult it is to "change" batches...

Just a thought... maybe a chicken or turkey and spinach/feta/garlicy one if we ARE switching off batches as a different option... then do the fennel one too, so you have two completely different types of tastes?

K.

I have no idea how easy or hard it is - we shall learn together.. I think two flavors is a great idea

One of these days I hope to be able to make it to a cooking class. . .  just never seems to work out for me, enjoy!

Hugs, L

I'll bring Onions & Peppers too... as of now Mark is coming (depending on the weather, I might not be able to tear him away from the yard.. he had a great time at the last one, so hoping I can sway him.

Paul and I are planning on being there.  I'm trying to come up with something to bring/make.  Had found a 'salad' recipe with jello, fruit, and Cool Whip, but then remember you can't do Splenda, Karen.  Is there a SF jello made with something other than Splenda?


ETA: I was looking through Eggface's blog for salad ideas to go along with the cookout theme.  I'm going to try making her muffaletta salad.

Thank you for being so considerate.... i CAN do splenda!  it's aspartame that I'm allergic to (and apparently a lot of us are).  But feel free to bring it anyway, just remind me (or label it)... a lot of folks will eat it!

Karen

Well, I was kinda close!  lol  I'm thinking I'll do eggface's muffaletta salad---cannellini beans, olives, cherry tomatoes, stuff like that.  Seems to go along with the cookout theme and has protein.

 I am really looking forward to seeing you all again and meeting some of you others on the board....this will be a jar day for me....I missed the jar last time.....sorry.....l will pick anything up that you may need,,,so please do not hesitate to let me know if I can provide any of the supplies or ingredients....Pam Rock!