Josephine Posted August 7, 2014 Share Posted August 7, 2014 I just remembered that I have my grandfather's meat grinder. I thought I could try my hand at grinding out some sausage for patties or something. So, a couple of things I need help with, if any of you have experience grinding pigs... What part of the pig should I grind? I am getting my meat from a realiable source and it is rather costly, so I want to go as cheap as possible. What seasonings would generally make a tasty breakfast sausage? In what order should I season? Pre-grinding, during, or post-grinding? Thanks! I could probably google some info on this, but I'd rather hear from experienced Whole30'ers. Link to comment Share on other sites More sharing options...
Ellie_G Posted August 7, 2014 Share Posted August 7, 2014 What part? The belly - needs to be fatty or it won't stick together when fried/baked. Seasonings? Anything you like. I like salt, pepper, sage and nutmeg. When to season? I would say afterwards - grinding and mixing are 2 different processes and you want the seasoning thoroughly mixed in. Link to comment Share on other sites More sharing options...
Josephine Posted August 7, 2014 Author Share Posted August 7, 2014 Thanks! Nutmeg, hmmm. Good idea. Link to comment Share on other sites More sharing options...
MeadowLily Posted August 7, 2014 Share Posted August 7, 2014 My husband makes his own. It is a bit of an art form as it can taste very, very bland.. He likes alot of sage and red pepper flakes. He's allergic to nutmeg, we haven't tried that combo. Are there any wise sages around that can give you their secrets? Link to comment Share on other sites More sharing options...
praxisproject Posted August 7, 2014 Share Posted August 7, 2014 I remember seeing a chef's tip on a cooking show to make sure pork mince has enough fat, or it doesn't make good burgers/meatballs/etc Link to comment Share on other sites More sharing options...
Josephine Posted August 8, 2014 Author Share Posted August 8, 2014 I had some trouble learning the grinder (it was my grandfather's), but I think I did okay. It was kind of fun and I wished I had company, but none of my friends would take too well to being asked to come over and help grind a pig. Anyway, I did use salt, sage, red pepper flakes, and nutmeg. I have actually always used fresh nutmeg in many savory dishes - it's my secret ingredient in my highly-favored crab chowder (not a compliant recipe - it's pre-W30). I liked it, but added more salt after cooking one. WTG gramps! Link to comment Share on other sites More sharing options...
Rebe_J Posted August 16, 2014 Share Posted August 16, 2014 I too, just ran across a meat grinder I had fogotten. I'll have to try grinding my own. My breakfast sausage seasonings per 1 pound meat: 1 teaspoon dried sage 1 teaspoon dried thyme 1 teaspoon paprika 1 teaspoon sea salt 1/2 teaspoon black pepper 1/4 to 1/2 teaspoon cayenne 1/4 to 1/2 teaspoon nutmeg. Link to comment Share on other sites More sharing options...
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