Thanksgiving 2009 minus day 12
Now there is more than one breakfast planned, and if I have the bacon curing it is time to do the breakfast sausage. And as well I need sausage for the stuffing on the bird I will bone, stuff and truss: see here.
The top of the three is most of the mise, the middle whole pepper corns, the bottom, just freshly ground pepper.
Now not only am I doing breakfast sausage and the French Garlic, but I perfer doing three or four sausages at a time. So I will also do both hot and sweet Italian in casing. I've uncased of both in the freezer but for some things we want casings. The above is of the hot version as it is the only one of these four with basil. The breakfast sausage is CIA, the other three Charcuterie.
Pork shoulder, various spices and in the case of one, fresh basil and salt. I know what is in these sausages, no mystery meat here.
The last picture is a stack of the cook books to be used for Thanksgiving.
The top of the three is most of the mise, the middle whole pepper corns, the bottom, just freshly ground pepper.
Now not only am I doing breakfast sausage and the French Garlic, but I perfer doing three or four sausages at a time. So I will also do both hot and sweet Italian in casing. I've uncased of both in the freezer but for some things we want casings. The above is of the hot version as it is the only one of these four with basil. The breakfast sausage is CIA, the other three Charcuterie.
Pork shoulder, various spices and in the case of one, fresh basil and salt. I know what is in these sausages, no mystery meat here.
The last picture is a stack of the cook books to be used for Thanksgiving.
Can you describe the CIA breakfast sausage? I'm curious to see how differs from the Charcuterie recipe.
Thanks
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Essentially one uses poultry seasoning as the main seasoning, the other doesn't. I don't have the two recipes handy right now, but will try and be more specific when I have a chance.
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Realized it is in a book that I know where it is at.
CIA Garde Manger
for 10 pounds pork, 2/3 oz white pepper, 1/2 oz poultry seasoning, 3.5 oz salt. For five pounds reduce seasonings by half.
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wow- your homemade sausage looks SO good! I would LOVE to own my own meat grinder! Where did you learn ( and get the confidence) to make your own? What cookbooks do you read?
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