Emergency Sausage.
Every once in a Blue Moon you will run short on sausage when you need or want it the most.
This is a simple solution to that problem so long as you have some ground meat on hand.
This recipe is for a one pound batch so adjust to fit your needs.
Emergency Sausage:
1 lb. ground meat.
1 Tbsp. pepper.
1 tsp. salt.
Mix all well, in a perfect world let the mix rest in the reefer overnight to let the spice blend more. Or just form into patties and cook as soon as you mix it up as you would any bulk ground meat.
Not all ground meat is equal, some is leaner, and problematic in falling apart as it cooks. For this problem, add maybe 1/4 of bread crumbs or non fat dehydrated milk into the meat for binders, you will need to add a few spoon fulls of water back to the meat, a few drops at a time to keep it moist and malleable like regular meat.
To better fine tune this recipe to fit your tongue.
For a more Tex-Mex taste, add 1 tsp. of crushed red pepper.
For a Canadian feel, add 1 tsp. brown sugar, and a few drops of Mapleine (extract.)
For Italian, add 1 tsp. of Italian spice.
This is a very simple recipe, it is intended for emergency situations, and is in no way intended to compete with true cured and aged sausages fresh or summer.
Rusty.
This is a simple solution to that problem so long as you have some ground meat on hand.
This recipe is for a one pound batch so adjust to fit your needs.
Emergency Sausage:
1 lb. ground meat.
1 Tbsp. pepper.
1 tsp. salt.
Mix all well, in a perfect world let the mix rest in the reefer overnight to let the spice blend more. Or just form into patties and cook as soon as you mix it up as you would any bulk ground meat.
Not all ground meat is equal, some is leaner, and problematic in falling apart as it cooks. For this problem, add maybe 1/4 of bread crumbs or non fat dehydrated milk into the meat for binders, you will need to add a few spoon fulls of water back to the meat, a few drops at a time to keep it moist and malleable like regular meat.
To better fine tune this recipe to fit your tongue.
For a more Tex-Mex taste, add 1 tsp. of crushed red pepper.
For a Canadian feel, add 1 tsp. brown sugar, and a few drops of Mapleine (extract.)
For Italian, add 1 tsp. of Italian spice.
This is a very simple recipe, it is intended for emergency situations, and is in no way intended to compete with true cured and aged sausages fresh or summer.
Rusty.
