I'm not a fan of sausage although Matt is. This is a good video for what you can do with meat in your own home and not buying the finished product from the grocery store. Thanks Bev 🙏❤️🙏
I absolutely love watching your videos. I don’t love to cook.. but I love to eat 🤣 & I also enjoy putting food up.. but when I watch your videos.. you give me motivation to cook!! I love when you are preparing for winter and dehydrating or whatever you are doing. You will also tell us how to use it or what you’re going to do with it .. and I so appreciate that!! a lot of times when people are doing videos, they just show you how to put the food up.. but not really what to do with it after.. I love your tips and tricks on things and also frugal living.. Thank you for all you do!! GOD BLESS you and papa!!❤️❤️
You will probably never read this, but…..it brought back so many memories of my childhood and young married life. We raised hogs to pay for my husbands advanced college degrees. We butchered one hog each winter. “a hog killing “ was such a fun and enjoyable time for the young and old. We skinned it out and bought sheep intestines so no scalding and scraping had to be endured. It’s not uncommon for small butcher shops to not make sausage because it is hard to find a recipe to please everyone. The kids would get so excited when it was time to fry the testers on the fire. We made biscuits and when the tester was just right we fried up enough for everyone to have sausage biscuits. Then we packaged up fresh sausage for patties and stuffed the rest into links. We had a smokehouse and we smoked the links. Such wonderful memories. Thanks Bev. Liz, Florida
Mrs.V, the next time you make your sausage patties, line a cookie sheet with parchment paper, flatten it out and score your patties with a spatula, freeze it until Frozen, break them apart and pop them in a ziplock baggie to restore in the freezer. I also freeze a lot of my meat, chicken breast size in legs, steaks, bacon into slices on cookie sheets so that I can better in the freezer.
Man!! Fry one of those square sausages up and put it in a homemade square biscuit and I'm in "breakfast heaven"!!! (My mom taught me to make buttermilk square biscuits.) Thanks for your recipe.
I buy those patty parchment paper squares at Dollar tree, along with their hamburger press to make sausage pattys and hamburgers, they come out great and put them in a zip lock bag and freeze them so for $2.50 I have 50 squares of parchment paper , and a great meat press. 😊💖
I do this all the time! I'll buy pork loin or pork butts when on sale and grind up and make up 1/2-1 pound packages for the freezer. I use the 1/2 pound packages to mix with the venison my husband harvest from our property to make meatloaf, burgers, tacos, etc.
Hooray, been looking forward to this video after your recent lives. I've had a big pork shoulder waiting for me in the freezer all chopped and sitting. Got it out yesterday and it is still too frozen. Hoping to get this done on Monday. Thank you for always being willing to share your cooking/preserving inspiration Bev. As I said in a reply on another video, I must not include any fennel seed in order to get Hubby to eat this sausage. I do have a ready-made Southern sausage seasoning gifted to me by my wonderful MIL. It is several years old but has been kept in the deepest part of my deep freeze. I'll have to cook a sample to know if I've added enough seasoning before processing all of it.
Our Dearest Mrs. Volfie, That looks beautiful made. I was wondering that since the sausage is made from Pork Loin, which is pretty lean, is it still tender and juicy as sausage? God Bless
That's going to be some lean sausage! I use to use pork butt and have not seen it being made with loin but I like that it's going to be leaner as long as it isn't dry. Thanks Bev , I learned something new yet again
Your grinder made me think of Chili Sauce. lol When my mom and I make chili sauce we use an old fashion grinder with a manual turn crank. It was her grandmas who was born in 1884. Still works great and the memories are wonderful.
Back of knife works better to mark off sections on your bags. You can also you 1/3 cup measuring cup for 3 oz portion or 1/4C portion for 2oz portion. Put on tray place in freezer, flash freeze. Then put into plastic freezer bags. Then take out 2, 3, 4 or what ever you need for a meal.
I make my own breakfast and Italian sausage since you can't buy it here in Danmark, I'll have to try your bagging method, looks like it would work well for portioning!
Hi Bev. I use my bleach concentrate spray on my white cutting board (part bleach and water).let it sit then wash off. The board comes out like new.😊 I will be making sausage soon. I received your book and love it. Thank you.
Love when you batch cook. My hubby loves sausage too, so I gotta try this. Its the time of year to start making pot pies. Years ago, you made a batch of pie crusts to freeze. Are you doing it this year too? Also, are the sausage and pie crust recipes in your cookbook?
I make my own sausage, but now I really have to so I can control the salt content. I have started making turkey sausage, since ground turkey is only $3/lb and once the spices are in, it is impossible to tell that it is turkey. Same when I make tacos, the seasoning color it dark and the taste is in the seasoning, not the ground meat. Fennel seed is one of the easiest things to grow that there is. Get the non-bulbing kind and you will have fennel seed that fills a pint jar from one plant. I generally only use it for making sausage, though one or two other recipes may pop up, so that is plenty for me to use for one year, and replant some starts in late winter.
i'm sorry if this is a dumb question, but is this cheaper doing it this way? Pork loins in my area are not cheap. However, pork chops seem to be on sale a lot and soda sausage. I know it's better having homemade because you control the ingredients. But just wondering if it's cheaper this way
I never thought of using pork loin to make sausage. Now I have to get a meat grinder and have already picked one out. Where do you get your blue bags that use with the bread ties I need to invest in some of those too. Thank you for the recipe.
Hi Bev, looks great! I was happy to see you didn't fall off the chair this time!😂 I guess that was a few years ago!
I'm not a fan of sausage although Matt is. This is a good video for what you can do with meat in your own home and not buying the finished product from the grocery store. Thanks Bev 🙏❤️🙏
I would have never thought of using the rolling pin. Good idea.
I absolutely love watching your videos. I don’t love to cook.. but I love to eat 🤣 & I also enjoy putting food up.. but when I watch your videos.. you give me motivation to cook!! I love when you are preparing for winter and dehydrating or whatever you are doing. You will also tell us how to use it or what you’re going to do with it .. and I so appreciate that!! a lot of times when people are doing videos, they just show you how to put the food up.. but not really what to do with it after.. I love your tips and tricks on things and also frugal living.. Thank you for all you do!! GOD BLESS you and papa!!❤️❤️
Thank you! There will be a video soon of Grandad Trying the sausage patties!
You will probably never read this, but…..it brought back so many memories of my childhood and young married life. We raised hogs to pay for my husbands advanced college degrees. We butchered one hog each winter. “a hog killing “ was such a fun and enjoyable time for the young and old. We skinned it out and bought sheep intestines so no scalding and scraping had to be endured. It’s not uncommon for small butcher shops to not make sausage because it is hard to find a recipe to please everyone. The kids would get so excited when it was time to fry the testers on the fire. We made biscuits and when the tester was just right we fried up enough for everyone to have sausage biscuits. Then we packaged up fresh sausage for patties and stuffed the rest into links. We had a smokehouse and we smoked the links. Such wonderful memories. Thanks Bev. Liz, Florida
Mrs.V, the next time you make your sausage patties, line a cookie sheet with parchment paper, flatten it out and score your patties with a spatula, freeze it until Frozen, break them apart and pop them in a ziplock baggie to restore in the freezer. I also freeze a lot of my meat, chicken breast size in legs, steaks, bacon into slices on cookie sheets so that I can better in the freezer.
Man!! Fry one of those square sausages up and put it in a homemade square biscuit and I'm in "breakfast heaven"!!! (My mom taught me to make buttermilk square biscuits.)
Thanks for your recipe.
I learned to make square biscuits from katzkradul
I buy those patty parchment paper squares at Dollar tree, along with their hamburger press to make sausage pattys and hamburgers, they come out great and put them in a zip lock bag and freeze them so for $2.50 I have 50 squares of parchment paper , and a great meat press. 😊💖
I do this all the time! I'll buy pork loin or pork butts when on sale and grind up and make up 1/2-1 pound packages for the freezer. I use the 1/2 pound packages to mix with the venison my husband harvest from our property to make meatloaf, burgers, tacos, etc.
Sweet! I always learn something from your videos! 🙂
Hooray, been looking forward to this video after your recent lives. I've had a big pork shoulder waiting for me in the freezer all chopped and sitting. Got it out yesterday and it is still too frozen. Hoping to get this done on Monday. Thank you for always being willing to share your cooking/preserving inspiration Bev. As I said in a reply on another video, I must not include any fennel seed in order to get Hubby to eat this sausage. I do have a ready-made Southern sausage seasoning gifted to me by my wonderful MIL. It is several years old but has been kept in the deepest part of my deep freeze. I'll have to cook a sample to know if I've added enough seasoning before processing all of it.
Thank you Bev, for sharing your seasoning mix. Its going to be 17 delicious meals. Much love from Thunder Bay Ontario
If you separate your chops with waxed paper before putting them into the freezer, they will be easier to pull apart in defrosting!
But there will be air in the bag then.
Bev don’t forget to mark what’s in them😊
Ice cream scoop gives precise measurement and is less messy
Great video.
More delicious meat for the freezer. Love sausage.
This reminds me of when my mamaw would make goetta (you do what you did with the addition of steel cut oats!) so many good memories. And delicious
Our Dearest Mrs. Volfie,
That looks beautiful made.
I was wondering that since the sausage is made from Pork Loin, which is pretty lean, is it still tender and juicy as sausage?
God Bless
I could have added some liquid to make it juicer. However, fattier cheaper cuts of meat would give you the desired effect. I like ours LEAN.
Thank you for sharing Bev.
You are so welcome
Ty
Beautiful Bev!! Thank you!!
That's going to be some lean sausage! I use to use pork butt and have not seen it being made with loin but I like that it's going to be leaner as long as it isn't dry. Thanks Bev , I learned something new yet again
Great idea
Good job!
Your grinder made me think of Chili Sauce. lol When my mom and I make chili sauce we use an old fashion grinder with a manual turn crank. It was her grandmas who was born in 1884. Still works great and the memories are wonderful.
Love that!
Back of knife works better to mark off sections on your bags.
You can also you 1/3 cup measuring cup for 3 oz portion or 1/4C portion for 2oz portion. Put on tray place in freezer, flash freeze. Then put into plastic freezer bags. Then take out 2, 3, 4 or what ever you need for a meal.
Thanks a lot, appreciate it.
I make my own breakfast and Italian sausage since you can't buy it here in Danmark, I'll have to try your bagging method, looks like it would work well for portioning!
Thank you for this
Ill be looking for some pork roasts. Thanks Bev.
Hi Bev. I use my bleach concentrate spray on my white cutting board (part bleach and water).let it sit then wash off. The board comes out like new.😊 I will be making sausage soon. I received your book and love it. Thank you.
Thanks for sharing!!
@@OurHalfAcreHomestead your welcome. It comes out very white. First time it may take a couple of sprays. Let it st for half an hour. Disinfects it.
I am going to try grinding meat in my blender. If it works I'm making this. If not I'll buy ground pork and do this.
❤
The spices/seasoning mix sounds good, but I’d grind a shoulder if I were making sausage.
Awesome, money saver!!!
❤ awesome as always xoxo
Thank you! Cheers!
Love when you batch cook. My hubby loves sausage too, so I gotta try this.
Its the time of year to start making pot pies. Years ago, you made a batch of pie crusts to freeze. Are you doing it this year too?
Also, are the sausage and pie crust recipes in your cookbook?
Thanks for the spice mix. Sausage from the store is bland.
I have a wonderful bulk spice store where I live and you can buy as little or as much as you need.
I make my own sausage, but now I really have to so I can control the salt content. I have started making turkey sausage, since ground turkey is only $3/lb and once the spices are in, it is impossible to tell that it is turkey. Same when I make tacos, the seasoning color it dark and the taste is in the seasoning, not the ground meat.
Fennel seed is one of the easiest things to grow that there is. Get the non-bulbing kind and you will have fennel seed that fills a pint jar from one plant. I generally only use it for making sausage, though one or two other recipes may pop up, so that is plenty for me to use for one year, and replant some starts in late winter.
Bev where did you get the casing for the sausage? I have a noodlemaker plus sausage maker..
There is no casing on this sausage you can order it online
That is absolutely a great tip! Scoring the raw meat into single serving sizes before freezing! I never thought of that!
I have one of these in the freezer could i thaw out then grind cook sausage patties and freeze and just heat up then ?
YOU cannot...MUST NOT thaw pork..add seasonings and refreeze!! EVER!
I know that I said cook the patties then freeze like you know the cooked ones from the store that come frozen . Thanks anyways
You can freeze them after cooked, they will be dryer when reheat and it will also be difficult to get the air out of the bag, unless you vacuseal.
Wow outstanding!
Hi.how.are.you.god.bless.you❤😊
👍💞
i'm sorry if this is a dumb question, but is this cheaper doing it this way? Pork loins in my area are not cheap. However, pork chops seem to be on sale a lot and soda sausage. I know it's better having homemade because you control the ingredients. But just wondering if it's cheaper this way
I use the loin only because I want a very lean sausage. You can use fattier cheaper cuts of meat for sure!
I never thought of using pork loin to make sausage. Now I have to get a meat grinder and have already picked one out. Where do you get your blue bags that use with the bread ties I need to invest in some of those too. Thank you for the recipe.
Those blue bags are what my milk come in
Wow I love what you do❤
Lots of good ideas here!
Great job. Hugs from NH
Thank you!
Would it be more economical and tastier to use a cheaper cut such as pork butt?
ABSOLUTELY! I just wanted a lean sausage.
that sausages is going to be so good
What a treat to watch! Hard working woman.
Peppers in broth🤮
😂
Don’t ya know it😊
❤