May's Charcutepalooza challenge was the start of something awesome - flavoring and grinding sausage! Sausage is one of the reasons we got into all this meat stuff in the first place. It was nice to break up the process and focus on flavor and grind this month, then we can focus on stuffing with June's challenge. We made two kinds of bulk sausage, breakfast sausage and chorizo.
The breakfast sausage tastes bright and fresh with sage and ginger. I feel like it needed a little something after we had our test patty but I wasn't sure what, so we left it as is. Our family favorite recipe with breakfast sausage is sausage bread. It's a poppy seed bread with sausage and a creamy topping sprinkled with paprika. it's great with eggs or fruit salad. Check out the recipe below.
I think the chorizo has better flavor than the breakfast sausage. All the spices we added were a lovely mix of colors and scents. Most of them are from North Market Spices.
We haven't cooked with the chorizo yet but I am excited to try the pasta seca recipe recommended by Mrs. Wheelbarrow's Kitchen. Here you can see Stella with our chorizo stash ready for the freezer.
As an added bonus we made salt pork with the remaining pork we got from Bluescreek Farm Meats at the North Market.
Sausage Bread
1 lb. breakfast sausage
2 C. Bisquick
1 egg
2 T. poppy seeds
3/4 C. milk
Brown sausage, mix other ingredients in a separate bowl. Pour mixture into a greased 10 by 14 inch pan. Top with browned sausage and bake at 400 degrees for 10-15 minutes.
Topping
1 - 1 1/2 C. sour cream (we like it creamy)
1 egg
3/4 t. salt
1/4 t. black pepper
Mix all ingedients in a small bowl, spoon over cooked bread and bake for 5-10 minutes more. Sprinkle paprika over bread.
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