Mother Earth Living

Low-fat and Herb-loaded Sausage: Endless Summer Sausage

This flavorful sausage recipe cries out for a good homemade mustard and crusty bread.
By Madalene Hill and Gwen Barclay
August/september 1998


Content Tools

Related Content

Studying Abroad: A Recipe from Florence, Italy

A recent earthquake in Italy sparked memories of Stephanie Nelson's experience studying abroad in It...

Healthy, Homemade Sausage Recipes

For a healthy alternative, try these low-fat and herb-filled summer sausage recipes.

Green City Garden Girl: Soup Season: Yellow Split Pea Soup

Guest blogger KyLynn Hull shares an inexpensive and easy recipe for yellow pea soup, a low-fat but t...

Green City Garden Girl: Soup Season: Sausage Vegetable Stew

Guest blogger KyLynn Hull shares a recipe for Sausage Vegetable Stew, a recreation of a soup she enj...

Makes about 5 pounds

Robust seasonings and long, slow cooking in the oven make this a fine-­textured, flavorful sausage that cries out for a good homemade mustard and crusty bread.

• 5 pounds ground beef chuck
• 3 tablespoons curing salt (such as Morton’s Tender Quick)
• 1/2 cup dry red wine
• 1 tablespoon pressed garlic
• 2 tablespoons each chopped rosemary and sage
• 3 tablespoons chopped sweet marjoram
• 1 tablespoon freshly ground black pepper
• 1 tablespoon red pepper flakes, or 2 ­tablespoons minced fresh jalapeño or serrano chiles
• 2 tablespoons freshly ground, toasted ­coriander seed
• 4 tablespoons brown sugar

1) Mix the ingredients with your hands. Grind the mixture in a meat grinder or food processor. Cover and refrigerate for 24 hours, remixing with your hands two or three times.

2) Divide the meat into eight portions and roll each into a long, narrow log. Rinse eight pieces of cheesecloth in hot water to remove lint, press dry in a terry towel, then moisten liberally with vegetable oil. Roll each log in a double thickness of cheesecloth, then rub with more oil. Bake the logs on a rack at 250°F, turning occasionally to keep them round, for 4 hours, or until a meat thermometer shows an internal temperature of 160°F. Remove from the oven; remove the cheesecloth when cool and pat the sausages dry with paper towels if necessary. Refrigerate for as long as 10 days, or freeze, double-wrapped. Serve at room temperature.


Click here for the original article, Low-fat and Herb-loaded Sausage.

Madalene Hill and her daughter, Gwen Barclay, have been growing and cooking with herbs for decades. They live in Round Top, Texas.







Post a comment below.

 








Subscribe today and save 50%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.