Home Farm Herbery

  (Munfordville, Kentucky)
Home Farm Herbery Blog
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This week’s featured recipe is Broasted Root Vegetables

This week’s featured recipe is Broasted Root Vegetables broasted root vegtables See Recipe here.  

Ho w to make Good Chemical-Free Sausage

How to Make Good Healthy Chemical-Free Sausage©

For those of us who love good sausage or all kinds of sausage we take it for granted.  It just seems to be there.  However, when one enters the world of sausage do we stop and think of the chemicals that may be there or the conditions in which they are made. Do we really stop and think about what we eat? 

Making sausage today, in this busy world we live in seems like a lot of work.  But it need not be.

Basically it just takes a meat grinder and usually one can find them in yard sales, on eBay or many other sites for a nominal fee of $15.00 or less.  The Romans used a basic hand funnel to push the processed meat through and into the casings.   Of course one may want to invest in a 3 pound “pump handle” push stuffer which can be purchased for under $50.00.  Or you can simply make your finished product into patties. 

Sausage can be frozen, smoked, dried or used fresh.  It can be made by anyone and it is a great way to preserve meat.  Sausage has been made for over 2000 years!

When it comes to meat most sausage lovers will say sausages have to be made with pork.  However, here at Home Farm Herbery where we grow, dry and create some really great sausage seasonings we feel it is o.k. to create sausage using beef, goat, venison, moose, lamb, turkey or chicken.  Just remember that whatever you use must be 80% meat and 20% fat or the sausage will crumble and taste like cardboard.  Also feel free to use the cheaper cuts which work just as well.

 For those who want the traditional link sausage you will need casings and don’t scrimp on buying them or you will be patching up ruptures all day long.  We avoid fibrous or collagen casing and we urge you to buy genuine sheep or hog casing which either come “hanked” looking like a large skein or yarn or the “tubed” kind which come either dry-packed in salt or wet packed.  We prefer the dry-packed casings which seem to be the easiest to use.

We also recommend a good sharp knife to cut your chosen meat up into chunks which can go through your grinder.

We like to mix our sausage in a very large plastic container once the meat and fat are ground and into that we add whatever Home Farm Herbery sausage seasoning we are using on that day.

As a gardener at Home Farm I started a Mediterranean Herb Garden 12 years ago which has grown from a small hobby to a satisfying small business with a mission statement. 

Over those 12 years I have created, to date, 22 sausage seasoning blends that each come with a tried and true recipe that will allow you to make from as little as 2.5 pounds of sausage to 7 pounds of sausage.  Our culinary blends range from Andouille Sausage, Bratwurst, Breakfast Maple Sausage, Cajun Boudin Blanc Sausage, Chorizo, Country Sausage, English Bangers, Garlic and Pepper Sausage, Habanero Sausage, Hot Chorizo, Hot Italian Sausage, Hungarian Sausage, Irish Sausage, Linguica, Mild Chorizo, Pepperoni, Polish Sausage, Smoked Garlic Cheese Sausage, Summer Sausage, Sun-dried Tomato Sausage to Sweet Italian Sausage.  We know none of them have MSG in them.  We know many of them are diabetic friendly and we sell our Home Farm Herbery Sausage Seasonings on our website (learn-america.com) where all our net proceeds go to St. Jude Children’s Research Hospital.

It is truly satisfying to create not only the blends which are created from our own culinary herbs that are grown here at Home Farm Herbery and which are often mixed with certified organic spices that come from our supplier, but it is truly satisfying to know that everything we put into our sausage is chemical free.  We try to buy our meat from certified organic local meat producers or when we use wild game we have it processed by an approved meat processing plant.

I like the fact that I can control everything that goes into the sausage we make for home consumption.  I know there are no added chemicals that are used to increase the shelf life. I know the sanitary conditions under which our sausage is made.

Though we sell our Gourmet Culinary Sausage Seasonings, we do not sell our finished sausage product.  We just enjoy it for our own table or give it away as very satisfying and welcomed holiday gifts. 

So why would anyone one want to take the time to make their own sausage?  The main reason for us was we wanted to know what was in it and we knew we could make it cheaper by about half than buying it.  However, there are other reasons such as making sausage can become an art and an extremely great and satisfying hobby.  It can become a fun family affair and it certainly is a lost art that can be taught to children.  Over the years we discovered that our 5 kids enjoyed eating what they created.

If you are looking to try something satisfying and meaningful then try sausage making and give your family a wholesome, healthy treat.

May the Creative Force be with you,

Arlene Wright-Correll

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