A smattering of things from life and food
Grind the pork butts through a 3/16” or 1/4” plate, refrigerate till well chilled.(32-34 F). When meat is chilled remove from fridge and mix remainder of ingredients in a large bowl or mixer.
Once all ingredients are well blended either form into patties and freeze or stuff into 22mm or 24mm casings.
If stuffed into casings, hang the finished links in a cool place to dry. after drying refrigerate (if using immediately) or freeze for later use.
This Creole pork sausage is an old local favorite dating back to the 19th century, but isn’t as easy to find as it once was. It would seem to have come to Louisiana with the Spanish, and was accepted to the local custom and the term is similar to the Spanish Chorizo. It works well with white beans or red beans and is good for breakfast with eggs.
Cut pork and fatback into small pieces. mix and run through course die of a meat grinder. Add the seasonings and mix thoroughly untill very soothe and well blended.
At this point you can make into patties (use within 3 days or freeze), or stuff into the casing making each sausage approx. 6 ” long. May be cooked instantly or frozen for later use.
The ultimate cocktail sausage.
Remove from refrigerator the chilled meat. Grind the meat and fatback through a 3/8 plate. Using a food processor puree the meat and re-chill.
Combine the herbs, spices, seasonings, water, and the bread crumbs to the
Chilled meat mixture. Mix well.
Using 28mm casings, stuff the mixture into the casing making 1-inch links and
refrigerate or freeze.
Grill, sauté or cook in the oven, as you prefer and serve.
This is the King of English sausage. The basic banger was created from this recipe.
Grind pork and fat together using plate of meat grinder.
Add Banger Seasoning and mix well.Grind again.
Stuff mixture into casings and tie in 4-5 inch lengths.
This mixture will be too fine to form into patties.
Bake or sauté as you prefer.