Home Farm Herbery

  (Munfordville, Kentucky)
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How to Make Homemade Breakfast Sausage©

How to Make Homemade Breakfast Sausage©

by Arlene Wright-Correll
Home Farm Herbery

How to Make Homemade Breakfast Sausage

It is really very easy to make your own homemade breakfast sausage. Especially if you are worried about commercially-made sausage fearing not only fat content, but what odds and ends manufacturers dump into the mix you are rightfully so. By making your own sausage at home, you can ensure only the best ingredients and spices are used, plus control the fat content. Do not make the mistake of thinking sausage is strictly a meat product. Many sausage recipes also include seafood and vegetarian sausage blends.

The definition of sausage is ground meat mixed with fat, salt and other seasonings, preservatives, and sometimes fillers. Some sausage mixtures are sold in bulk form, and others forced into casings to form links. For those who do not have sausage making equipment or want to make an investment into sausage making consider the fact that it is very easy to make your sausage into patties. A non-electric sausage stuffer (one that is a hand crank type) will cost you about $100.00

and an electric one will cost you $150.00 to $200.00.

The main item you will need is a meat grinder and a simple hand crank one will suffice unless you buy ground meat from your local butcher.

Virtually any type of meat can be used in sausage, but most common is pork or pork blends. Variety truly is the spice of life, with spicy, hot sausages and bland sausages, and with flavorings running the gamut from garlic to nutmeg.

Today a home sausage maker can find all kinds of sausage seasoning blends on line where the guesswork of measuring, blending is all ready taken care of complete with instructions on how much meat to add or what other ingredients.

You can find many types of sausage seasonings at Home Farm Herbery where they offer about 22 different sausage seasoning blends and all their blends come with recipes inside the labels. They also offer free shipping and a free herb or herbal blend of their choice with each and every order. They have two really great breakfast sausage blends among their many sausage blends. One is Breakfast Sausage Seasoning and the other one is their Maple Breakfast Sausage Seasoning.

Their instructions for making their Breakfast Sausage are quite simple and when you try this great recipe you'll never want to buy breakfast sausage from a store again! An all-time favorite at breakfast time, fresh breakfast sausage is a highly seasoned type of pork sausage that is not cured or smoked.

To Make Home Farm Herbery Gourmet Breakfast Sausage you will need the following ingredients: The contents of their seasoning package, 2 pounds lean pork butt or 2.5 lbs with bone, 1/2 lb. fat, diced into 1.4 " pieces. Feel free to use turkey, chicken, venison, goat or lamb. When you want to eliminate the fat just add an extra ½ pound of your chosen meat to the blend. Special equipment needed: Meat Grinder.

Directions: Combine diced pork with fat back & Home Farm Herbery seasoning package & chill for 1 hour. Using a fine blade of the grinder, grind the pork. Form into 1" rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, sauté' over medium-low heat in a non-stick pan. Sauté' on each side until brown and cooked through, approximately 10 to 15 minutes total.

To Make Home Farm Herbery Gourmet Breakfast Maple Sausage you will need the following ingredients: The contents of their seasoning package, 3 pounds lean pork butt or shoulder, 1 small onion, chopped (about 1/2 cup), 1/4 cup pure maple syrup & 2 tablespoons milk.

Directions: Hand-trim fat from the outside of meat to your desired fat preference. Grind the meat with a fine grinding plate. After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer.

Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat. Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, you can also form patties without casings.

With either recipe should you wish to make patties a simple way to freeze the patties for later use is to lay out a piece of wax paper on a cookie sheet, place the patties on top of the wax paper and put the filled tray into the freezer. When the patties are frozen pop them off the wax paper and put into a freezer bag and replace bag back into your freezer. This way none of the patties stick together and are easy to remove in the number of patties needed each time you want to fry or broil up a batch.

More than 200 types of sausage are made in the USA alone and thousands of more are made worldwide. You, too, can become a creative chef right in your own kitchen and you can also make sausages from vegetable and seafood blends for those who eschew meats. There are also ways to lower the fat if you make your own at home using any of the chemical-free organic Home Farm Herbery Sausage Seasoning Blends.

May the Creative Force Be With You

Arlene Wright-Correll

Home Farm Herbery where everything is either grown or made with love!


How to Temper Chocolate©

How to Temper Chocolate©

By Arlene Wright-Correll

Chocolate seems like a mystery to most people. A wonderful mystery that simply tastes good, no not good, great!

At Home Farm Herbery I make handmade European Chocolates when the weather is not hot and one of the professional secrets is to temper the chocolate. When chocolate is tempered is has a shiny finish, it is smooth and it has a satisfying snap.

For those who are planning on making dipped chocolates or molded chocolates, tempering the chocolate is a must so that it behaves properly and produces candies that are both tasty and beautiful.

If the chocolate you are using does not come in pieces but is in block or bar form then you will need to chop your chocolate into pieces. Never use chocolate chips as they have an additive that allows them to retain their shape at higher temperatures, and so they will not temper properly.  I find it best to use 1 pound of chocolate at a time.

You will need a large pan for boiling water and I use a wok type pan or a skillet that resembles the same thing.  You will need a large metal bowl that will fit over that pan comfortably.  You will need a candy thermometer, a rubber spatula for stirring (not a wooden spoon or a metal spoon), another bowl with ice water into which you can set the melted chocolate pan.

Step one is to prepare your chocolate and put two thirds of it into your metal bowl.

Step two is to bring your water pan to a boil and then shut off the heat.

Step three is to set your metal bowl containing the chocolate onto the pan of hot water and start stirring.  Make sure your chocolate bowl is not sitting in the water.

Using your candy thermometer bring the chocolate to 115 degrees Fahrenheit (46 C) for dark chocolate or 110 degrees Fahrenheit (43 C) for milk or white chocolate as you keep stirring until your chocolate is melted. 

Once you have reached the correct temperature, remove it from the heat, wipe the bottom of the bowl, and set it on a heat-proof surface.

Step four is to add the remaining chunks of chocolate and stir gently to incorporate. The warm chocolate will melt the chopped chocolate, and the newly added chocolate will bring down the temperature of the warm chocolate.

As you cool the chocolate watch the thermometer until it is just below 84 degrees F (29 C).  If you still have some chunks of unmelted chocolate just remove them as they can be cooled, wrapped in plastic wrap, and saved for another use.

Step five is to reheat the chocolate briefly by placing the chocolate bowl over the warm water in the double boiler for 5-10 seconds, remove it and stir, and repeat, until the temperature reaches 88-89 degrees F (31 C), or 87 F (30 C) for milk and white chocolate. Do not leave the chocolate over the hot water, or allow it to exceed 91 degrees or you will have to just discard it.

With these five easy steps you have learned how to temper chocolate and to make sure it has been done properly, do a spot test by spreading a spoonful thinly over an area of waxed paper and allow it to cool. If the chocolate is shiny and smooth, it is properly tempered. If it is dull or streaky, it has not been tempered correctly.

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