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Author Topic: Making sausage  (Read 4583 times)

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Offline scgargoyle

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Re: Making sausage
« Reply #20 on: August 07, 2016, 02:44:48 PM »
Chicken Spinach Feta Sausage

5 lbs. boneless skinless chicken thighs  (Takes about 7-1/2 to 8 lbs. bone-in)

Two 10 ounce packages frozen chopped spinach, thawed- press out excess water

1 cup crumbled feta cheese

1/2 cup powdered milk

2 TBL dried marjoram

2 TBL black pepper

2 TBL minced fresh garlic

2 TBL paprika

1 TBL salt

1 TBL onion powder

1/2 tsp cayenne ( I use 1 tsp)

5 tsp white wine

     Cut chicken into chunks that will fit in your grinder, and freeze partially. Grind on a small plate. Mix in remaining ingredients thoroughly. Refrigerate overnight, and stuff into casings or shape patties. I grind the spinach and feta in with the chicken as the cheap spinach I buy is kind of 'chunky'. We enjoy the patties with cooked onions and peppers and cheese on a nice bun. You want to oil the pan or grill, as there is no added fat in the sausage.
I hope my ship comes in before the dock rots!

Offline Raider Bill

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Re: Making sausage
« Reply #21 on: August 09, 2016, 09:08:35 AM »
I must be doing something wrong; I've been making and stuffing sausage with my KitchenAid for years. I make 5-7 lbs. at a time, as I like to try different types. Favorites include andouille, hot Italian, breakfast sausage, and a Greek chicken sausage that my wife has gotten seriously addicted to. Nothing better than making andouille, smoking it on your own smoker, and making a big batch of gumbo with it!

I wonder if it has something to do with the age of unit?
Mine is 3-4 years old. Lot's of plastic and light weight.
My Dad's which I gave to Billy is a lot heavier than mine and is at least 25 - 30years old.
Accessories that used to be made out of metal are now plastic.

During the grinding and stuffing process mine got hot enough you wouldn't want to keep your hand on it long.
I dunno....
The First 60 years of childhood is always the hardest.

Online Magicman

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Re: Making sausage
« Reply #22 on: August 09, 2016, 10:59:02 AM »
Are you comparing the same models?  There are two sizes of "homeowner" mixers and then there is the much larger model that is almost professional grade.
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Offline Raider Bill

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Re: Making sausage
« Reply #23 on: August 09, 2016, 12:38:36 PM »
That could be. Side to side they look the same but weight wise there is a substantial difference.
The First 60 years of childhood is always the hardest.

Offline scgargoyle

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Re: Making sausage
« Reply #24 on: August 10, 2016, 04:44:09 AM »
Ours is 33 years old, and built like a tank. I also knead bread dough in large batches, and it just keeps goin'.
I hope my ship comes in before the dock rots!

Offline Raider Bill

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Re: Making sausage
« Reply #25 on: August 10, 2016, 08:43:09 AM »
Ours is 33 years old, and built like a tank. I also knead bread dough in large batches, and it just keeps goin'.
I got thinking about it last night and figure dad's must be at least 40 years old. I never heard him complain about lack of power or overheating and he used to work it hard.
The First 60 years of childhood is always the hardest.

Offline petefrom bearswamp

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Re: Making sausage
« Reply #26 on: August 11, 2016, 07:38:11 AM »
The Kitchen Aid I referenced earlier is a newer model.
Maybe this is why it doesnt do the job.
Wife gave the 25 yr old one to our daughter.
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Offline Raider Bill

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Re: Making sausage
« Reply #27 on: August 11, 2016, 01:53:09 PM »
Chicken Spinach Feta Sausage

5 lbs. boneless skinless chicken thighs  (Takes about 7-1/2 to 8 lbs. bone-in)

Two 10 ounce packages frozen chopped spinach, thawed- press out excess water

1 cup crumbled feta cheese

1/2 cup powdered milk

2 TBL dried marjoram

2 TBL black pepper

2 TBL minced fresh garlic

2 TBL paprika

1 TBL salt

1 TBL onion powder

1/2 tsp cayenne ( I use 1 tsp)

5 tsp white wine

     Cut chicken into chunks that will fit in your grinder, and freeze partially. Grind on a small plate. Mix in remaining ingredients thoroughly. Refrigerate overnight, and stuff into casings or shape patties. I grind the spinach and feta in with the chicken as the cheap spinach I buy is kind of 'chunky'. We enjoy the patties with cooked onions and peppers and cheese on a nice bun. You want to oil the pan or grill, as there is no added fat in the sausage.

Have you ever put this into casings?

 I just picked up the thighs for this recipe so looks like this weekend I'll be making it.
The First 60 years of childhood is always the hardest.

Offline thecfarm

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Re: Making sausage
« Reply #28 on: August 11, 2016, 08:57:06 PM »
We have the professional grade one. Second set of gears are going into it. BUT she does ALOT of bread in hers. Bread is hard on the gears. If I see an older one,I will buy the DanG thing fast. Even if the gears are gone.  :D
Model 6020-20hp Manual Thomas bandsaw,TC40A 4wd 40 hp New Holland tractor, 450 Norse Winch, Heatmor 400 OWB,YCC 1978-79

Offline scgargoyle

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Re: Making sausage
« Reply #29 on: August 13, 2016, 06:09:24 AM »
Yes, I usually stuff sausage, but I was out of casings the last time I made it. Which reminds me- I still haven't ordered any!
I hope my ship comes in before the dock rots!

Offline Carson-saws

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Re: Making sausage
« Reply #30 on: August 13, 2016, 06:37:30 PM »
This Forum clearly shows the multitude of skills and talents, knowledge and passion in so many different arenas.  I don't know if it exists,  BUT, if it doesn't...Jeff might think about taking all these different recipes from so many different "styles..tastes" and put together a Forestry Forum Cook Book.  Next thing ya know you'll be seeing Jeff on the "Cooking network"..or HSN selling the book and proceeds going toward the Forum. 
Let the Forest be salvation long before it needs to be

Offline Mooseherder

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Re: Making sausage
« Reply #31 on: August 13, 2016, 09:11:24 PM »
Under the Header in Extras, then Knowledge Base You'll find some gems in there.  There's a link for food. :)
http://www.forestryforum.com/cgi-bin/tips/tips.cgi?Food!
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Offline Raider Bill

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Re: Making sausage
« Reply #32 on: August 15, 2016, 09:34:24 AM »
Saturday was sausage making day!!

SCGargoyle Johns Chicken Spinach, Feta sausage.

I bought 3 packs of thighs @ .99 lb totaling 17 lbs When de-skinned and boned I ended up with 8 lbs. There was excessive skin left on by the grocery store bringing up the poundage so they make more $$. So basically they were about $2.00 lb due to waste.

First time with my new Turbo-force 3000 grinder. I have to say it works great compared to the kitchen aide.

So here it is!
 

 

I covered it with parchment paper and let set in fridge over night before freezing.

Of course I had to try some so last night I whipped up some angel hair in butter and garlic topped with tomato, peach brushetta and fresh Italian bread.
 

 

DELISH!



The First 60 years of childhood is always the hardest.

Online LeeB

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Re: Making sausage
« Reply #33 on: August 15, 2016, 09:47:04 AM »
It looks great. I would have to substitute the pasta with zucchini noodles and no bread for me.
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Offline thecfarm

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Re: Making sausage
« Reply #34 on: August 15, 2016, 08:51:35 PM »
I would of put the sausage between the bread and asked for more.  ;D That looks good.
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Offline Bricklayer51

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Re: Making sausage
« Reply #35 on: September 28, 2016, 12:38:26 PM »
We had two batches of venison sausage left in the freezer so yesterday we ground mixed and stuffed a batch. Been in the smoke house for two hours now. Should be enjoying some around three .

Offline Raider Bill

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Re: Making sausage
« Reply #36 on: September 28, 2016, 03:43:25 PM »
It looks like we are getting 2 hogs from the Amish in November. I'm going to have them grind and mix my spices in the sausage that we get out of 1 of them. They generally run 250-280 on the hoof.

We'll get chops and pork steaks then grind everything else.

I'm on the lookout for a pressure stuffer now.
The First 60 years of childhood is always the hardest.

Online LeeB

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Re: Making sausage
« Reply #37 on: September 30, 2016, 02:18:25 PM »
'98 LT40HDD/Lombardini, Case 580L, Cat D4C, JD 3032 tractor, JD 5410 tractor, Husky 346, 372 and 562XP's. Stihl MS180 and MS361, 1998 and 2006 3/4 Ton 5.9 Cummins 4x4's, 1989 Dodge D100 w/ 318, and a 1966 Chevy C60 w/ dump bed.

Offline DDW_OR

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Re: Making sausage
« Reply #38 on: September 30, 2016, 08:00:35 PM »
........put together a Forestry Forum Cook Book........

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Offline Raider Bill

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Re: Making sausage
« Reply #39 on: October 03, 2016, 08:57:52 AM »
The First 60 years of childhood is always the hardest.


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