Sausage can be expensive to buy, but it’s easy to make at home with a bit of effort and time. However, you may find that if you have lean sausage, it will be more difficult to break into small pieces. I usually cook it, then chop it in a food mill if i want small pieces like i use as pizza toppings.
1 lb ground beef or lamb
2 teaspoons salt
2 teaspoons ground or leaf sage
1 teaspoon ground black pepper
Thaw out the ground beef or lamb, then thoroughly mix in the spices. It is best to allow this to meld at least 24 hours. Typically, i make a couple pounds at a time, then freeze it back up in 1/2 lb packages. Then just thaw out as much as needed.
Henry Ford once said, “The man who is too set to change is dead already. The funeral is a mere detail.” I had to read that quote a couple of times before I fully understood how powerful it is – and how appropriate it is to the current beef industry. You may have to do the same thing.
I want you to think back to the drastic changes that were taking place when Henry Ford made this bold statement. The horse and buggy were being replaced by automobiles. Draft horses were being replaced by tractors. For many people, these changes were beyond comprehension. If you and I lived during that time period, there is an excellent chance we would have been extremely reluctant to accept those changes.
People hate change! Nowhere is this more prevalent than in the cow-calf sector of the beef industry. It often takes two or three decades for cow-calf producers to make simple changes – even though they know the change will be for their own good. Some changes are not possible until one generation gives way to the next. As stated in the leadoff article of our Summer 2020 Newsletter, many family businesses advance one funeral at a time. If you don’t think this is true, you are living in la-la land.
Cow-calf producers who think they can continue to do things the way they have always done them need to WAKE UP and smell the coffee. As Henry Ford said, “Those who are too set to change are already dead. The funeral is a mere detail.” Are you already dead? I hope not. It’s not too late to make the necessary changes in your program and genetics – but time is of the essence. Nothing stays the same. It’s Time to Change Horses!
As you know from reading my blog, i really like Corriente cows. I’m nearly out of the purebred ones, but most of my replacements have a percentage of Corriente in them and that adds to the cross. It’s a slim profit raising Corrientes unless you can find a niche market. Also, they will not ‘finish’ like a beef cow, so are far too lean with next to no fat cover to make it profitable to butcher them. (However, the meat is absolutely outstanding and that is pretty much all we butcher for ourselves.) So they remain relegated to entertainment (rodeo).
Anyway, a short article came out in the most recent edition of Working Ranch and I’d like to share it with you.
Web search sites to help consumers find producers of all sorts of food products near you or available for shipping. CSA’s, farmer’s markets, and all sorts of shopping opportunities. Be sure to check to see if your own state has a state buyer’s guide! and be sure to let me know of any i missed.
A recipe i learnt from my Grandma Falconer is Beef Salad. This mixture makes great take-to-the-field sandwiches, yet easily fits onto a bed of lettuce, use as a dip with crackers or chips, or eat by itself.
The starting point for the meat is about 1/2 lb of ground cooked roast, ground cooked chicken, or 1 6 oz can of tuna. I’ve tried this with lamb roast and turkey, and for whatever reason, it just doesn’t taste quite right. Personal taste – i love lamb.
6 hard cooked eggs
1 tablespoon mustard
1 tablespoon chopped pickles or pickle relish, optional
I hadn’t made this favorite of my children in several years, but since there was an opened package of beef hot dogs which needed using, i decided on a trial to see if they would be acceptable substitute for sausages. It worked out great and was a hit with my 93 year old father-in-law and husband’s 100 year old aunt this past Sunday lunch.
1 lb beef or lamb sausage links (or beef hot dogs)
2 tablespoons olive oil
1 cup flour
1 cup milk
1/2 teaspoon salt
Drizzle olive oil in an 11 x 7 x 1 1/2 inch baking dish and place sausages/hot dogs in baking dish and bake at 400ºF for 10 minutes. Whilst those are baking, mix the remaining ingredients until smooth. Remove baking dish from oven and pour batter over links/dogs. Pop dish back into the 400ºF oven uncovered for about 30 minutes until golden. Cut into squares.