Sun, Jul-14-02, 14:56
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Senior Member
Posts: 1,514
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Plan: TSP/PPLP/low-cal/My own
Stats: 250/209/150
BF:
Progress: 41%
Location: Sacramento, CA
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I found them!
It turns out they weren't posted here. They were posted on the Yahoo Schwarzbein group by another "Deborah."
I'm copying them here for anyone who might be interested. And if a moderator can move this to recipes, I would be very happy.
Deborah's Sausage Recipes:
For anyone struggling with finding sausage without the nitrates, I
offer the following recipes from Whole Foods For The Whole Family by
La Leche League International, edited by Roberta Bishop Johnson.
Many of the spices were already in my pantry. I'm looking forward to
giving all of them a try! --Deborah
Easy Breakfast Sausage
3 feet of sausage casings (optional)
1/4 to 1 tsp sage
1/4 to 1/2 tsp marjoram (optional)
1/4 to 1/2 tsp thyme (optional)
1/4 to 1/2 tsp coriander (optional)
1 tsp salt
1/8 tsp pepper
1 to 3 Tbl water
1 lb ground pork
Soak casings in water in refrigerator for 2 hours or overnight.
Sprinkle seasonings over ground meat; knead until blended. Shape
into patties or meat loaf or stuff into sausage casings. Make a
large roll or tie off in 5 to 18-inch links with string. Refrigerate
in airtight containers for 2 to 3 days to allow flavors to blend. If
you plan to use the sausage immediately, the spices will not be as
strong. May substitute ground beef for pork.
Italian Sausage
3 feet of sausage casings (optional)
1 medium onion, minced
1 1/2 tsp salt
1 clove garlic, minced
1 bay leaf, finely crumbled
1/2 tsp pepper
1/2 tsp fennel seed, crushed
1/4 tsp paprika
1/8 tsp thyme
1/8 tsp cayenne pepper
1 lb medium ground pork
Prepare as above. May substitute 1/2 lb ground beef for half the
pork.
Chorizo (Hot Spanish Sausage)
4 feet of sausage casings (optional)
1 large onion, minced
2 tsp chili powder or cayenne pepper
2 tsp oregano, crushed
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/2 tsp garlic powder
5 Tbl vinegar
1 tsp salt
1 1/2 lbs ground pork
Prepare as above. May substitute 3/4 lb ground beef for half the
pork, or red wine for the vinegar.
Deborah's email is brindeb~earthlink.net if you want to thank her.
Enjoy!
;-Deb
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