Posted by: A Part of the Solution | December 21, 2011

Sausage Seasonings, Another Selection

We’ve been processing down our largest pig, ever. In fact, Lance was a one-off. Without a contract, I believe we will never again attempt to keep a pig through two seasons of mast. The reason is simple: pigs never stop growing larger. But their skeletons do. Lance was orthopedically challenged on an ongoing basis, from day to day and month to month for at least the last half year of his life.

In the meantime, we have already put up about 136 pounds of sausage. And we’re going to undertake to create another 170 pounds of sausage with him over the next few days. Really. The formulae below scale up, or down, very satisfactorily. I know this because we’ve been making sausage in twenty-five to fifty pound batches.

Polish Seasoning

For 2 lbs of ground pork (70/30, the shoulder has the ideal ratio):

1 1/2 tsp salt

1 1/2 tsp sugar

1 tsp black pepper

1/2 tsp marjoram

1/2 tsp thyme

1/4 tsp basil

1/4 tsp garlic powder (fresh garlic is not as nice a substitute as one might think here)

1/4 tsp mustard seeds, ground

For optimal flavor, cut your meat and fat into smallish cubes, no bigger than 1″ on a side. Toss the seasonings together. Then sprinkle them over the meat and work them well in. Allow this to marinate overnight refrigerated. You may grind the sausage the next day. Use or freeze within five days.

Chaurice Seasoning

For three pounds pork (70/30, the shoulder has the ideal ratio):

1 c minced onion

2 1/2 TBSP minced fresh parsley

4 tsp salt

2-4 tsp minced fresh hot pepper (you decide how hot and how much of it). I used mini cherry bomb peppers at the larger proportion

2 tsp minced fresh garlic

1 tsp dried thyme

1 tsp juniper berries, ground

3/4 tsp cayenne pepper

1/2 tsp red pepper flakes

1/4 tsp oregano

1/4 tsp whole allspice, ground

Combine all your seasonings. Cut your meat and fat into cubes no larger than 1″ square. Toss the seasonings with the pork thoroughly. Marinate refrigerated overnight. You may grind your sausage the next day. Use or freeze within seven days.


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