Posts Tagged ‘sausage’

Summer Sausage

February 15, 2011

Sounds like an odd time of the year to be making Summer Sausage, but I found an old recipe of mine and thought I would try it.  The recipe calls for it to be cooked in the oven and this is a good time of year to use the oven.

SUMMER SAUSAGE

5 lbs hamburger

3 tsp garlic powder

5 Tbsp sea salt

3 tsp mustard seed

3 Tbsp cracked black pepper

2 tsp liquid smoke

I threw it all in Layla again with the dough hook.  Don’t get me wrong, you have to use a rubber spatula to get it all mixed, but it sure is easier than by hand.

I divided the mixture into four parts…..1.25 lbs each, huh….and formed it into sort of square logs, removing any air pockets.

Roll it in heavy duty foil and poke on all sides.  I used a meat fork for the poking.  A dinner fork just didn’t cut it.  Bake on a rack on a cookie sheet at 350 for 2 hours and then reduce the heat to 200 and bake for 4 more hours.

When you take it out of the oven, depending on the quality of hamburger you use, you will find alot of shrinkage.  I used one of those 5lb chubs you can get at the grocery store.  I was not going to use burger from the beef we raised last year.  Maybe next Fall, if we have any left.

The foil will look really icky, so rewrap it and put it in the freezer….that is what you don’t slice and enjoy now.

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Red Beans and Rice

January 7, 2010

We had blackened fish and red beans and rice the other night for dinner.  I think I have a southern thing going on here, but thats about the only thing new I have been cooking.  My Honey requested red beans and rice after enjoying KBR’s.  Lots of southern boys work in the sand, so guess they had to learn how to make em and serve them.  Nice to hear that mine were better.  I had never had red and rice before…let alone made them….so I adapted a recipe from the Neeley’s.  I was short on time, but next time I will make them from “scratch”.

RED BEANS AND RICE

  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 ribs celery, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1/2 pound smoked sausage, cut into 1/4-inch slices
  • 1 tablespoon paprika
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper
  • 2 (12-ounce) cans red beans, drained and rinsed
  • 3 cups chicken stock
  • 2 bay leaves

All the veggies and garlic in a dutch oven with the oil and saute.  Add sausage and spices then beans and stock along with the bay leaves.  Let simmer about 2 hours or less if you are in a hurry.  Make your rice and serve over rice.

Oh yummy!!!!  And here is what was left.  As you can tell everybody enjoyed them.  The kids, MIL and FIL and us.

I have started a couple of new hobbies, so sorry I haven’t kept up.  I shall show you what I have been doing later.