Red Sausage in the Sunset

RedsausageLately we have purchased some expensive sausage that had an unpleasant texture (twice) and underwhelming spicing (several times). So, we decided to make some bulk from scratch. The first test batch (1 lb) turned out well. This is easy, no harder than making meatballs or burgers.

For 1 Pound of ground meat (we used pork butt — about 80% lean)

Mix “Red Sausage Spice” with a whisk or spice grinder (this is enough mixture for 2.75 pounds of meat)

  • 2 tablespoons sweet or smoked (or a blend thereof) paprika
  • 1 tablespoon ground fennel seeds — fresh ground
  • 1 tablespoon ground cumin
  • 1/2 tablespoon ground coriander seed
  • 1/2 tablespoon table salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon chipotle pepper +/-
  • 3/8 teaspoon fresh ground black pepper

Combine 2 tablespoons Red Sausage Spice with:

  • 3 cloves garlic, finely chopped — we used 3 teaspoons minced roasted from a jar.
  • 2 tablespoons cilantro paste or chopped fresh cilantro
  • [Leave out what you don’t care for. Basil (or mint with lamb) subs pretty well for cilantro.]

Spread the ground meat by gently patting it out flat like pizza dough. Spread the admixture across half the meat and then fold the meat in half and then half again. Spread it again and fold three or four more times, or until paprika color is uniformly distributed. Form into a ball, place in a bowl and and cover closely with clear wrap. Let sit for 3 to 24 hours. The folding approach reduces the likelihood you will toughen the meat through too much handling. Cook as you please. Grills* well.

Makes six nice patties and three to four generous burgers. Leftover grilled patties were delicious chopped and added to scrambled eggs with sesame-soy** ciabatta and Fortnum & Mason Marmalade (thanks Harriet & Skip)

*Grilling hint. We have found the following technique to improve the flavor and tenderness of grilled meats. Meat sticks less where grill marked as well.

  1. Transfer prepared meats to the grill on a sheet of non-stick foil allow to cook for 1/3 time.

  2. Transfer meat to grill bars for 1/3 time.

  3. Flip and grill for remaining 1/3 time. Let rest in warm covered dish for 3-5 mins.

**Sesame-Soy Ciabatta = add 1 tablespoon sesame seeds (toasted optional) + 1 teaspoon sesame oil to Soybatta recipe >> Here.



One response to “Red Sausage in the Sunset

  1. Pingback: Bean Zapped | Periodically Peregrine

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