How to Make Country Sausage | Anyone Can Make Homemade Food

foreign [Music] if you want to know what my family thought about the sausage and whether or not we needed to tweak the recipe just go ahead and stay to the end of this video and I'll share that information [Music] hey y'all welcome to Heritage ways today we are going to turn a simple ordinary ground pork into sausage just a basic country style breakfast sausage so stay tuned and let's work on this Heritage skill and learn how to turn plain pour into something spicy for our breakfast or breakfast for dinner who doesn't love that foreign [Music] thanks for being here this is Heritage ways where I teach homemaking skills and um nowadays that's called homesteading as well but homesteading skills with old-fashioned values today I am going to just um remind you that you can take ground pork uh and turn it into sausage for your family for you know any of your bulk sausage needs um you might have seen at the store sausage but then you might have seen ground pork and you might think well what's the difference okay ground pork is ground pork meat and it is not seasoned flavored in any way so it is a blank canvas ground pork is good to have for things like meatloaf it is really really good to have a mixture of meats when you're making meatloaf I do have our video here on YouTube about the it's a delicious meatloaf very very good but one secret to making a good meatloaf is to having more than one kind of meat so you would have a some sort of ground beef you would have ground beef and then you would have a ground pork and maybe even some lamb or another kind of meat but at least two kinds of meat but you can use sausage for a meatloaf that's fine to do that but I use ground pork and ground beef now what is sausage well sausage uh when we're talking about bulk sausage when you get it in those um you know the sleeves the one pound maybe even two pound you might find somewhere that is flavored or seasoned rather seasoned ground pork and that's what we're doing today now I want to say this is a Heritage skill and uh something that our Pioneer ancestors um have been doing for years there are probably as many recipes as there are people in the world so I'm just doing a basic country sausage today just showing you how I flavor this up telling you the book that I got this from and listen there are so many different kinds I know I remember watching The Waltons one time and they were making Grandma and Mama were making uh sausage and I think uh they had to debate somebody in the house did about um I think Beulah Bondi was it was in that show in that episode rather and they were talking about how many cayenne pepper pods to put in it so if you want it hot you know add the pepper pods I'm not really doing that today making it hot but you can just add more of your dried pepper pods and if you don't know how to dry those we have a video here from 2017 we're a little Miss Homemaker was showing how to dry cayenne pepper pods all right I'm going to bring you in closer but first let me show you the book that I'm using now this is a book from the 70s I believe Back to Basics and it is a great book it's the book I've used for a lot of different things um this one I've used to tan the deer hide that I'm finishing up but um I am this is a chapter that says sausages and Scrabble um scrapple rather delicious techniques for avoiding waste and it really outlines how to make the sausage and put it in the casings and so forth we're not putting in casings I'm making this for just the purposes of making patties in front it for our supper um tonight or tomorrow night now I say that it is really best if it the flavor you allow the flavors to marry for at least a couple of days but let's come on in and just let me show you a basic recipe so jot this down because I probably am not going to write it on my website right now so just jot it down and you'll want to jot down the proportions because this particular recipe uses four pounds of pork lean pork and two pounds of pork fat so that's a total of six pounds and I have two pounds this is from a pig that our friends butchered and we bought a quarter of that just two days ago so this is fresh um so you just want to get your spices and your meat now I'm going to use gloves today because I've got several cuts on my hands from another project I was doing and I don't want to expose my hands to the meat and my meat to the hands so let me just bring you in and we'll go over these proportions and you will know then how to turn just ground pork because sometimes you might just find ground pork in the store maybe it's more expensive to buy sausage than ground pork that is definitely true in my store my local IGA ground Port is very much cheaper than sausage and also also another benefit in sausage I've noticed you know they put nitrates and nitrites and I don't feed my family that stuff they put different preservatives they put sugar which this recipe calls for but I'm not going to put sugar and so you can control your ingredients and make something that is fresh and plus you just have the satisfaction of making it yourself okay so you might just write down the proportions I'm using today but like I said I am basically doing a third of the recipe that's in this book so I've got two pounds of pork ground pork and I'm going to put a teaspoon of salt now I always use Redmond Real Salt teaspoon in a dash Redmond Real Salt in everything I do even my preserving my canning my fermenting I've got Sage this is rubbed sage or Sage dried Sage is this from my garden and I'm going to use two teaspoons so I can just kind of measure that out in my hands it's a little too much now again though remember that you can customize your sausage you put more Sage put less Sage put more uh pepper less pepper no salt no sugar all right I'm gonna put a one teaspoon that was about two teaspoons of sage that I did I'm gonna do one teaspoon of finely ground black pepper I'm going to put a fourth of a teaspoon of ground cloves I love clothes and things love love that flavor a clove really shines in my taco seasoning um recipe as well and then I am going to put a third cup of water actually I'm only going to put about a half of that all right and I'll add more if I think I need it but I'm not sure why I would here's pure water from Berkey it's the only kind of water we cook with or drink all right now see what I've done is just I'm not going to add more water I don't see the point the recipe calls for it but I don't really see the point these gloves are too big I was doing a job the other day that was cutting my hands and I didn't grab some gloves so I'm regretting it now all right and this is it you're just mixing this together and then you're just letting the flavors marry and again I want to just stress you can alter the spices but this is a good basic starter recipe if you have never made bulk sausage foreign they're extra large they're Mr patient size this is also I'm excited about this meat because it is a grass-fed um and they feed the pigs a2a2 raw milk so that makes me happy take that little piece out [Music] [Applause] [Applause] thank you all right I want to tell you what the family thought about the seasoning Mr patient said it needed a bit more Sage for him so I probably would double this age amount quite honestly if I was just making this for us and not trying to give y'all measurements I would just put some in a palm palm full or whatever um but I also thought that it probably needed more of everything else too so maybe don't double the amount that I told you but maybe one and a half times the amount of everything else also I know a lot of recipes call for nutmeg or even Italian seasonings if you want Italian sausage so honestly I this is this video is just meant to be an inspiration for you and not necessarily a strict recipe to go by but like I said Mr patient said he thought it did need more Sage so it's really a matter of what kind of flavor you like I personally would have liked a lot of hot pepper but I don't do that because I'm a little music man and Mr patient don't care for that so um just let me know in the comments down below are you going to try to make your own sausage and what is a seasoning that you want to make sure you include in your sausage flavorings when you make it I'd love to hear uh your creativity

Channel: Heritage Ways Homemaking

Views: 31,643

Keywords: how to make sausage, easy country sausage, homemade sausage recipe, Homekeeping, heritage ways, homemaker, kitchen, food, cooking, homemade food, southern cooks, recipe, cook with me, make your own, how to cook, cooking basics, old fashioned, stock up now, homecooking, cook at home, homecooked meals, chef at home, taste of home, cooking is fun, cookbooks, cooking love, cooking from scratch, creative cooking, cooking adventures, homestyle cooking, cooking inspiration, athomecooking

Id: 4xTQKiU5rJg

Length: 12min 17sec (737 seconds)

Published: Tue Nov 29 2022