Anyway, I have some good recipes that I've used over the years when I was raising six children and our family always seemed to be in "a recession." I'm going to list one of them each day. You may want to leave your recipes or suggestion under "comments" just as Christina did this morning.
I also want to thank Pat's Place for mentioning my Getting Prepared lists twice in her blog.
Below is a recipe that make lots of homemade sausage with very little work. Just mix and roll up like "Jimmy Dean" does theirs and freeze.
Homemade Pork Sausage
9 lbs. pork, finely ground
3/4 tsp. ground red pepper
3 Tbsp. salt
1/2 Tbsp. pepper
1 tsp. dried sage
Have your butcher grind the pork through his grinder on "fine blade."
Sprinkle seasonings over meat and mix well.
Divide into equal portions and roll in wax paper like the "Jimmy Dean" people roll theirs or form into patties and place between waxed paper. Store formed sausage in airtight containers and freeze.
Note: If you decide to roll the sausage, you can slice in rounds before frying. Partially thaw.
14 comments:
"Note: If you decide to roll the sausage, you can slice it like cookies when you use it."
So when can I expect the cookie recipe? ;) Just teasin'.
Thanks, Barbara.
Janna- That one's coming within a few days. Keep watching.
Looks delish. Reminds me of the venison sausage (saww-sij) LOL my husband makes often. ;)
Angie- Venison sausage is delicious and is such a healthy meat.
Oh my gosh! Reminds me of the days when my husband and boys went hunting and came back with a deer all skinned, gutted and ready for me to do something with it. Venison sausage was a good option, but my hand meat grinder was not too good at handling all that stringy meat. On the other hand, the butchers were too expensive, so I usually managed to do something with the meat to stretch our budget! I believe that was called "making do with what you have."
Pat- I believe the local butcher, where the pork is bought, would do the grind free of charge.
I remember those days when the meat of moose, deer, elk, and cariboo would be brought into the house for me to cut, wrap, freeze and cook. My husband and sons loved to hunt back then.
What I like about this recipe is the large amount you are making. I like doing that when cooking, doubling recipes and such, to have some to freeze for a later time.
Joanne- I love cooking in large quanities, too. Cuts down on cooking later on.
Suddenly I am remembering that I have a box filled with my grandma's recipes for all sorts of things. Given these times we find ourselves in, I think I will pull it out. Thanks Barbara for the reminder
Linda- How wonderful that we still have some of our grandmothers recipes. I have a few that I treasure, too.
I didn't know that's how you do it!I don't have a butcher here--we live in such a large area!
it's a recession when your neighbor doesn't have a job, but it's a depression when you don't have a job."
I love this statement. A year and a half ago, my neighbor lost her job. We were sad for her. A few months later, my husband lost his. Yes, that was truly a depression!
Terri- I use the butcher in my supermarket's meat dept.
Whether there's a depression or not, the upside is that a lot more people will be cooking in and paying attention to the free things that matter most--family and friends.
Linda- You're so right on that one!
Post a Comment