Following up from yesterday… .
Each of those logs weighs one pound. Each is wrapped in Saran Wrap with three logs per freezer bag. They are curing in the Bunkhouse fridge and this evening we’ll put them in the deep freeze. All told we made 22 pounds of four varieties– more of the A-S-F than we’d planned and no Penna. Dutch. But that’s okay because A-S-F is one excellent sausage. We had a few ounces left over, so had it for breakfast this morning.
Recipe below the fold.
We changed this slightly. Because we tripled the recipe, we put the apple dices and onion whites into the food processor and ground them up, then into the pan. Likewise we processed the (fresh from the garden) sage, and onion tops.
APPLE, SAGE AND FENNEL BREAKFAST SAUSAGE
1 Tbsp vegetable oil
2 tart cooking apples, about 15 oz total, peeled, cored, and cut into ¼ inch dices
1 bunch scallions, sliced thin, white and green parts divided
2 lb ground pork
½ C fresh sage, packed loose, chopped fine
1 ½ tsp fennel seeds, crushed or lightly chopped
1 tsp salt (can use curing salt, like Morton’s Tender Quick)
¾ tsp freshly ground black pepper
In a 10 inch skillet, heat oil over medium heat, add apples and scallion whites, and cook until apples are soft and beginning to brown, 5 to 8 minutes.Let cool 10 minutes. Combine all ingredients. Form into 1 lb logs. If using curing salt, let cure refrigerated for 24 hours. Freeze.