Home Farm Herbery Blog[ Member listing ]
22 Apr · Tue 2014
It is really easy to make Home Farm Herbery Gourmet Linguica Sausage Seasoning and this recipe makes great Linguica Sausage.
You do not need a lot of equipment. An old meat grinder will do or get your meat ground at the meat department. You simply make patties and/or scramble sausage instead of links.
To Make Home Farm Herbery Linguica Sausages you will need the following ingredients:
The contents of Home Farm Herbery Linguica Sausage Seasoning, 5-lbs pork butt, coarsely ground, 2-tbsp liquid smoke, 2-tbsp minced garlic & 1/2-cup red wine.
Hand-trim fat from the outside of meat to your desired fat preference. Grind the meat with a course grinding plate. After grinding, add the Linguica 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.
Happy Sausage Making.
Tags: wright-correll patties herbery scrambled free sausage gourmet own links your seasoning hand chemical farm organic blended make home arlene linguica
Posted by Arlene @ 09:07 AM CDT
15 Nov · Fri 2013
Hand blended, organic, chemical free, gourmet Polish Kielbasa or Polish Sausage is easy to make using this Seasoning order now
Tags: home gourmet seasoning blended free herbery or hand wright-correll sausage chemical polish farm kielbasa organic arlene gift shipping
Posted by Arlene @ 10:32 PM CST
09 Nov · Sat 2013
It is so easy to make these delicious turkey sausage patties with Home Farm Herbery's Turkey Sausage Seasoning
I made these delicious chemical free turkey sausage patties with Home Farm Herbery’s Hand blended, organic, chemical free, gourmet Turkey Sausage Seasoning order now http://www.localharvest.org/turkey-sausage-seasoning-C21733
Tags: hand herbery making sausage arlene farm organic blended turkey seasoning shipping free home chemical wright-correll
Posted by Arlene @ 10:18 AM CST
20 Jul · Sat 2013
Irish Sausage Seasoning
Irish Sausage Seasoning by Home Farm Herbery includes a great recipe for the traditional Irish Sausage. This is the next best thing to going to
Ingredients: thyme, rosemary, basil, marjoram, kosher salt & black pepper
This 3 oz. pkg. is enough to make 6 pounds of Traditional Irish Sausage. Price $6.99 pkg. or buy 3 and get 1 free. Order now and get free shipping!
We thank you in advance for your purchase. All our net proceeds go to St. Jude Children’s
Tags: sausage cooking farm seasoning free making herbery shipped organic with irish chemical home sausages
Posted by Arlene @ 06:41 AM CDT
29 May · Wed 2013
Chorizo Sausage Seasoning (Mild)
At Home Farm Herbery we make our own organic, chemical-free Seasoning. We make mild and hot Chorizo Seasoning. Chorizo is a chili (pepper) and garlic flavored sausage. Chorizo originally arrived with the Spanish Conquistadors but has evolved into a distinctly Mexican sausage during the last several hundred years. Chorizo is great for breakfast or any other meal. Fry it up, scramble in some eggs - and you have chorizo con huevos!
This 6 oz. package makes 5 pounds of sausage. You just add the meat and liquids.
Resealable package. $6.99 or buy 3 and get 1 free.
You also get a free, complimentary herb or herb blend with your order and free shipping so buy today.
Buy now and remember all our net proceeds go to St. Jude Children Research Hospital.
Posted by Arlene @ 10:24 AM CDT
15 May · Wed 2013
Polish Kielbasa or Polish Sausage Seasoning
Here at Home Farm Herbery we have blended a traditional favorite, Polish Kielbasa, or Polish Sausage and your sausage made from this recipe will taste great each and every time you make it.
Ingredients: Sugar, marjoram, salt, allspice, black pepper & caraway seeds and a dash of love!.
This 4 oz. package is enough for 5 pounds of sausage. Price $6.99 each or buy 3 and get 1 free.
All orders receive free shipping and a free complimentary herb or herb blend of our choice.
All our net proceeds go to St. Jude Children’sClick here to order today.
Posted by Arlene @ 08:02 AM CDT
29 Apr · Mon 2013
Home Farm Herbery Chemical Free Organic Turkey Sausage Seasoning is a delightful blend that is from an old family recipe. You can easily make this into patties for good healthy turkey or chicken sausage patties or even make it into links providing you have the equipment to do so.
Contains ginger, kosher salt, sage, cayenne pepper, black pepper and comes with a free recipe inside the label and a brief history of sausage making. This package is good for making 2 pounds of Turkey Sausage.
You just add the ground turkey and you will have the most delicious Turkey Sausage you ever had.
1 oz pkg. $4.99 so buy today and remember all our net proceeds goes to St. Jude Children’s
Buy 3 pkgs and we will send you a 4th pkg free! Plus every order receives a free complimentary herb or herb blend so buy today!
May the Creative Force be with you, even in the kitchen
Posted by Arlene @ 10:45 AM CDT
Italian Sausage Seasoning - Tuscan Style
Home Farm Herbery Italian Sausage Seasoning - Tuscan Style will be one of the most exquisite sausage seasonings you will ever use. It is chemical-free, organic and really tasty. Why buy chemically induced sausage when you can make your own chemical-free sausage with our seasoning and easy recipe.
Each package is plenty for making 5 pounds of the most delicious Tuscan Style Italian Sausage. This is also great for adding to meatballs etc. You can make it into links or patties by just adding 4 pounds coarse ground pork shoulder, 1 pound coarse ground pork back fat and ½ cup of ice water.
Ingredients: salt, sugar, black pepper, garlic powder, mace, coriander and cayenne pepper
1.5 oz resealable package $6.95 Buy today and get free shipping plus a free, complimentary herb or herb blend of our choice.
Buy 3 pkgs and get the 4th one free and get free shipping plus a free, complimentary herb or herb blend of our choice. Our best deal yet!
Buy now and we thank you for your purchase as all our net proceeds go to St. Jude Children's
May the Creative Force be with you even in the Kitchen!
Tags: style organic make tuscan sausage seasoning home herbery chemicalf italian - farm own your free
Posted by Arlene @ 10:35 AM CDT
Country Sausage Seasoning
Our Home Farm Herbery Sausage Seasoning is a great blend of flavors for fresh sausage links or patties and a good all-around sausage for many uses. You just add 5 pounds of pork, 1 cup cold water and the contents of this 3 oz. package and you are all set to make organic, chemical free links, patties or just simple ground sausage for any use. The back of our label has an easy sausage recipe.
Ingredients: Black pepper, salt, sage, sugar & nutmeg.
$6.99 plus flat rate shipping or buy 3 and get 1 free.
All orders receive free shipping and a free herb or herb blend of our choice.
Buy now and remember all our net proceeds go to St. Jude Children’s
Tags: with organic shipping own gift make your country free farm chemical-free sausage seasoning count herbery home
Posted by Arlene @ 10:15 AM CDT
Hot Chorizo Sausage Seasoning
Organic and chemical-free
Hot Chorizo Sausage Seasoning Hot Chorizo Sausage Seasoning by Home Farm Herbery is perfect for the Chorizo Sausage lover who likes it hot. This 4 oz. pkg. is enough to make 2.5 pounds of Hot Chorizo Sausage. You can make it into links, patties or use it just as ground.
Ingredients: Chili pepper, garlic powder, onion powder, cumin, oregano, cinnamon & Kosher salt. Recipe included.
Price is $6.99 pkg. and when you buy 3 you get 1 free so order today.
You also get a free, complimentary herb or herb blend with your order and free shipping so buy today.
Buy now and remember all our net proceeds go to St. Jude Children Research Hospital.
May the Creative Force be with you
Posted by Arlene @ 09:53 AM CDT
07 Apr · Sun 2013
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
Home Farm Herbery where everything is either grown or made with love!
Tags: maple sausages sausage homemade how breakfast farm organic free wright-correll herbery arlene seasonings chemical to home make
Posted by Arlene @ 03:24 PM CDT
19 Feb · Tue 2013
How to Make Your Own Chorizo Sausage©
Chorizo is a chili (pepper) and garlic flavored sausage. Chorizo originally arrived with the Spanish Conquistadors but has evolved into a distinctly Mexican sausage during the last several hundred years. Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón (paprika) and salt. It is generally classed as either picante (spicy) or dulce (sweet), depending upon the type of smoked paprika used. Hundreds of regional varieties of Spanish chorizo, both smoked and un-smoked, may contain garlic, herbs and other ingredients. At Home Farm Herbery we make our own Chorizo from a blend of organically grown and chemical-free herbs we grow here at Home Farm.
Chorizo comes in short, long, hard and soft varieties; the fattier versions are generally used for cooking, whereas the leaner varieties are suited to being eaten at room temperature as an appetizer or tapas. Although this is not always the case a general rule of thumb is that long, thin chorizos are sweet, and short chorizos are spicy,
Tapas are a wide variety of appetizers, or snacks, in Spanish cuisine. Whenever I am in Spain I stop into a bar to enjoy the different varieties as they may be cold (such as mixed olives and cheese) or warm (such as chopitos), which are battered, fried baby squid). According to The Joy of Cooking, the original tapas were the slices of bread or meat which sherry drinkers in Andalusian taverns used to cover their glasses between sips. This was a practical measure meant to prevent fruit flies from hovering over the sweet sherry (see below for more explanations). The meat used to cover the sherry was normally ham or chorizo, which are both very salty and activate thirst. Because of this, bartenders and restaurant owners began creating a variety of snacks to serve with sherry, thus increasing their alcohol sales. The tapas eventually became as important as the sherry.
Portuguese chouriço is made with pork, fat, wine, paprika and salt. It is then stuffed into natural or artificial casings and slowly dried over smoke. There are many different varieties, differing in color, shape, seasoning and taste.
There is even a Mexican version of chorizo which is based on the uncooked Spanish chorizo fresco; the Mexican versions of chorizo are made from fatty pork (however, beef, venison, kosher, and even vegan versions are known). Rather than chopped, the meat is usually ground (minced), and different seasonings are used. This type is better known in Mexico and other parts of the Americas, and is not frequently found in Europe. In Mexico, Chorizo and longaniza are not considered the same thing.
In the Dominican Republic, Panama and Puerto Rico, chorizo and longaniza are considered two separate meats. Puerto Rican chorizo is a smoked, well-seasoned sausage nearly identical to the smoked versions in Spain. Puerto Rican and Dominican longanizas have a very different taste and appearance. Seasoned meat is stuffed into pork intestine and is formed very long by hand. It is then hung to air-dry. Longaniza can then be fried in oil or cooked with rice or beans. It is eaten with many different dishes. Chorizo is a popular pizza topping in Puerto Rico.
Chorizo is great for breakfast or any other meal. Fry it up, scramble in some eggs ... and you have chorizo con huevos!
At Home Farm Herbery we have created 3 different blends of Chorizo Sausage Seasoning and they range from mild to medium to hot. You can go to localharvest.org and do a search for Home Farm Herbery and then do a search of Chorizo and you will find all 3 of them.
To Make Home Farm Herbery Gourmet Chorizo Sausage you will need the following ingredients: The contents of a package of Home Farm Herbery Gourmet Chorizo Sausage Seasoning, 5-lb coarse ground pork butt, 1-cup cold white wine, and 3-medium onions, finely chopped. For those who want their chorizo hot just add the separate package of cayenne pepper. You can get the Home Farm Herbery Gourmet Chorizo Sausage Seasoning at this link http://www.localharvest.org/hot-chorizo-sausage-seasoning-C23359
To make easily make your own healthy, chemical free Chorizo you can just follow these simple directions and all you will need is an old fashioned meat grinder or just mince the meat finely. Start by hand-trimming the fat from the outside of the 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.
I do hope you will experiment with our seasonings because you do not have to stuff casing as you can easily fry it up in patties or minced or even roll it up in cheese cloth as a log and let it dry out or smoke it.
Posted by Arlene @ 03:51 PM CST
13 Sep · Thu 2012
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,
Posted by Arlene @ 09:26 AM CDT
30 Nov · Wed 2011
We got our first snow yesterday in KY for all of 20 minutes yesterday morning and hopefully that was that, but I doubt it. However, after 8 days of rain we finally got a sunny, but cool day today.
I went out and mulched some of the herb beds this afternoon and finally got around to putting two of our great seasoning blends onto our product list for approval.
One is Home Farm Herbery's Breakfast Sausage Seasoning Blend which is wonderful for a pork sausage and the other is Home Farm Herbery's mild or hot Sausage Seasoning Blend which is equally delightful, but can be used with basically any kind of ground meat.
Again we will ship free anywhere within the 48 contiguous states and outside just email us for a quote.
Posted by Arlene @ 04:19 PM CST