Text 27257, 74 rader
Skriven 2015-05-21 08:36:08 av Dave Drum (1:18/200.0)
     Kommentar till en text av Dale Shipp
Ärende: Re: Ground beef
=======================
-=> Dale Shipp wrote to Ruth Haffly <=-

 RH> I don't think this is one of the sausage recipies I Have in one of my
 RH> cook books. i'll add this to MM; we might give it a try some day when
 RH> we want to try something different. Have to find a good source of
 RH> ground beef, don't know if I'd want to use one from the grocery store,
 RH> well, maybe Whole Foods or The Fresh Market.

 DS> We have a Hamilton Beach multi purpose machine that has a meat grinder
 DS> attachment.  We used to buy round steak/roast on sale and grind our
 DS> own. The problem was that it was so lean, it had trouble staying
 DS> together in a burger.  Now we tend to buy 87% from BJs, when they have
 DS> it and if we need it.  I put them into quarter pound patties with a
 DS> burger press and freeze them.  That way we can take out a measured
 DS> amount, as little or as much as we need for a particular use.   We do
 DS> *NOT* buy any ground meat in tubes though.

I have a small meat grinder I bought at a travelling tent show and tool circus.
I use it mostly for sausage making. I do, however, buy *some* meat in tubes
.... Jimmy Dean sausage, etc. No ground beef or chicken, though.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Garlic Sausage
 Categories: Sausage, Pork, Chilies
      Yield: 3 Pounds
 
      2 lb Pork butt
    1/2 lb Pork fat
    1/3 lb Ham and ham fat
     10 cl Garlic; peeled
      1 ts White pepper
      2 tb Sage
    1/2 ts Cayenne
      2 ts Black pepper
      2 ts Quatre epices *
      2 tb Salt
 
  * 1 part nutmeg, 1 part ginger and 7 parts white pepper -
  (which is only THREE spices - UDD)
  
  Grind the pork butt, pork fat, ham and garlic on the large
  grind plate of a meat grinder.
  
  Place ground meat in a bowl, add spices and mix thoroughly.
  
  You can sautee a small quantity of the mixture and taste
  for seasoning.
  
  You may want to add more spices, salt, pepper or garlic.
  
  Stuff sausages into pork casings (available at most large
  meat stores or your friendly local butcher).
  
  You can saut++ sausages over low heat with a little butter
  for 15 to 20 minutes, or poach in simmering liquid.
  
  You may grill them as well.
  
  Serve with cold beer.
  
  From: The Book of Garlic
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Almost anything is edible with a dab of French mustard on it.
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