Posting on homemade sausage seems ironic right after my post on vegetarian cooking. As I’ve said though, you should try to limit your meat intake to every other day, not completely eliminate meat from your diet. And besides, I love sausage. One of my favorite easy suppers is to grill a few links of pork and leek sausages, cut up into small pieces and toss with whole wheat penne, sun dried tomato paste and lots of spinach. Yum! If you make your own sausage, you can use healthier ingredients (such as chicken instead of red meat), far less salt and experiment with wonderful flavors such as sun-dried tomatoes, apples and more. Purchasing a large portion of meat (such as pork shoulder) straight from the butcher might even be thriftier than purchasing prepared sausages. What do you think?
A fantastic tutorial from Simply Recipes shows you how to make your own sausage. No need to use casings, but you do need a sausage grinder. A special attachment for the KitchenAid stand mixer does the trick. You can create small patties of sausage and pan-fry for breakfast. If you want to be truly indulgent, cook a few eggs in the same pan as you cooked the sausages. We call these “dirty eggs,” where I’m from.
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