Katjack,
Seeing LINDARN comment I went to search engine and just put in Morton's Sausage Seasoning and came up with this thread...Thanks for posting the question...I know I did this before and couln't find anything so I ordered it. I haven't tried this yet, but I sure I will soon.. I will just copy and past the whole thread...Zesti
Hi Y'all - There was I thread a short while back on Morton's Seasoning where I had whined about the high shipping cost from the company. Someone, I believe it was LindaRN, had posted two recipe variations to use to season sausage at home. I hope this gets copied over alright from my MS Word copy I made at the time........
Quote:
OK, Looking at 2 recipes wondering if you could use same amounts I found in this recipe on the internet
www.lets-make-sausage.com4 teaspoons kosher salt
4 teaspoons ground or rubbed sage
2 teaspoons fine ground black pepper
2 teaspoons ground dry thyme
2 teaspoons red pepper flakes
Since ingredients are list in the order of their quantity, it appears there is less coriander than Red Pepper as Gwen listed the Morton's Ingredients below:
Salt, Sage, Black Pepper, Red Pepper, Coriander
Sooooo, if someone wanted to try to mimic Morton's you could try this:
4 tsp Kosher or Himalayan Salt
4 tsp ground or rubbed sage
2 tsp fine ground black pepper
2 tsp red pepper flakes
1 or 2 tsp Coriander
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These quantities were to meant to season 4 pounds of ground meat...Anyway- long story short, I cut the amounts in half to make 2 pounds of sausage with 1 lb. ground sirloin and 1 lbs of white ground turkey (together) from the market. I was very pleased with the flavoring for the 3-inch patties made with the first recipe above (I also didn't have coriander on hand.) As I said, the flavor of the patties, which I froze individually, is great. I hadn't known before that it is sage that gives sausage the warm, smokey taste. The one drawback I found was the patties came out to be rather dry - after cooking them to at least 180 Degrees F with a meat thermometer. I assumed I should cook them that high because of the ground turkey (poultry.)
I would definitely recommend that recipe for anyone wanting to make their own sausage at home. But I would like to hear any suggestions to make them pan-fry up a little more moist. Any thoughts?
BTW, I also order my Corn Thins from amazon.com @ 12 pkgs. and no shipping fee. I agree it is real convenient to have them in the house as a staple item. I secure the open plastic bag with a spring-closing clothes pin (an old trick DH taught me many moons ago ) and just discard the little white plastic tab closure that comes with each plastic sleeve/package.
southernyankee
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southernyankee