HOMEMADE HAM SAUSAGE
Ham sausage is flavorful and juicy. Homemade ham sausage is even tastier! Below are instructions for making it in a ham-maker, but look at the article above to learn how to make it using a sausage-stuffer, and how to make it with no special equipment at all.
Provided by Barry Pittman
Categories Entree
Time 2h10m
Number Of Ingredients 7
Steps:
- Pour half of the water into a small bowl. Dissolve the salt and cure in it.
- Put the remaining water into a blender and add the garlic. Blend to puree the garlic. Add the pepper to the garlic and water mixture.
- Put the pork cubes and ground pork into a large bowl. Add the cure mixture and the garlic-water mixture.
- Mix well using your hands until the meat sticks to your hands, adding more water, 1 teaspoon at a time, to make it stickier if needed. It should stick to your inverted hand when it's done.
- You can use a sausage stuffer to put this mixture into casings (see article above) or you can use the saran wrap method here. We are proceeding with the Ham Maker instructions.
- Place the meat mixture into the Ham Maker and use the spring loaded lid to pack the meat tightly.
- Get a large pot. Put enough water in the pot so that, when you add the Ham Maker, the water level will be slightly above the the level of the meat in the Ham Maker.
- Heat water to a low simmer (around 185 to 190°F on a candy thermometer, but small infrequent bubbles is what you're looking for).
- Place the Ham Maker in the water and insert a thermometer into the meat using the hole in the top of the Ham Maker. Cook until internal meat temperature is 160°F, around 1.5-2 hours.
- Once it reaches the temperature, remove the Ham Maker from the pot of water and put it into the fridge to cool completely. It's best to leave it for we hours to make sure it's really cold.
- Once fully cooled, run Ham Maker under warm water. This helps to loosen the ham sausage.
- Take out thermometer, take off lid and spring. Turn the Ham Maker upside down allowing the ham sausage to slide out.
- Slice and serve.
Nutrition Facts : ServingSize 3 ounces, Calories 177 calories, Sugar 0 g, Sodium 875.3 mg, Fat 9 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 0.2 g, Fiber 0.1 g, Protein 22.4 g, Cholesterol 76.1 mg
NO-FUSS HAM PATTIES
Folks always want more whenever I make these ham patties. They're fast and easy to make, too.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the egg, pickle relish, 6 tablespoons bread crumbs and mustard. Crumble ham over mixture and mix well. Gradually add milk if mixture is too thick. Shape into four patties. Sprinkle each side with remaining bread crumbs. , In a large skillet, cook patties over medium heat in butter for 4-5 minutes on each side or until a thermometer reaches 160°.
Nutrition Facts :
SUPERB HAM AND SAUSAGE LOAF W/BASTING SAUCE
This is so good you'll want to double the recipe so you can bake one now and freeze the other for another day. The basting "sauce" really enhances the loaf with extra good taste. Recipe from local newspaper Sunday Magazine.
Provided by superbuna
Categories Ham
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- In large bowl combine meats and breadcrumbs.
- Mix in eggs, sour cream, lemon juice, and the next five spices.
- Dump mixture into greased 9"x13"x2" pan.
- Form into loaf shape.
- Bake, uncovered, for 45 minutes.
- Meanwhile, prepare basting sauce:.
- Combine brown sugar, water, vinegar and pepper in small saucepan and heat to boil then remove from heat. Remove ham loaf from oven; drain excess fat from pan. Pour sauce over loaf and bake another 15 minutes, basting occasionally.
- Note: Cut ham into small chunks and chop coarsely in food processor. Also, make fresh breadcrumbs in processor.
Nutrition Facts : Calories 303.8, Fat 19, SaturatedFat 7.9, Cholesterol 101.2, Sodium 789.2, Carbohydrate 20.8, Fiber 0.6, Sugar 15.3, Protein 12.2
EASY SAUSAGE, HAM AND PASTA CASSEROLE
Skip going out to eat and instead make this Easy Sausage, Ham and Pasta Casserole at home! Follow this recipe for a dish that your family will love.
Provided by My Food and Family
Categories Home
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Heat 1 Tbsp. dressing in large skillet on medium-high heat. Add sausage; cook and stir 4 min. or until evenly browned. Add ham, tomatoes, Italian seasoning and remaining dressing; stir. Cook 3 to 4 min. or until heated through, stirring frequently.
- Add pasta, chickpeas and 1/2 cup cheese; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray.
- Bake 10 to 15 min. or until heated through. Sprinkle with remaining cheese; let stand 5 min. or until melted. Sprinkle with basil.
Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 50 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 21 g
UKRAINIAN HOMEMADE SAUSAGE (KOVBASA)
Make and share this Ukrainian Homemade Sausage (Kovbasa) recipe from Food.com.
Provided by Olha7397
Categories Meat
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Grind pork coarsely, once.
- Bone and chill beef.
- With a very sharp knife, dice 2 pounds beef into 1/4 inch cubes.
- Dice 1/2 pound fat similarly and grind the other 1/2 pound of fat.
- Mix meats and fat in a large bowl.
- Mash peeled garlic with salt in a mortar,and add pepper and allspice.
- Mix all ingredients.
- Add 1 cup water for each 2 pounds of meat, then add whiskey.
- Cook a small sample in a little boiling water.
- Taste and adjust seasoning (be conservative with the salt).
- Wash casing in cold water, rinsing several times.
- Carefully thread 1 yard of casing over a sausage funnel and stuff, taking care not to leave air pockets.
- Do not pack or sausages will burst while cooking.
- Tie ends with string.
- Repeat until all meat is used.
- Refrigerate, loosely covered with towel, for 48 hours.
- Sausage may be smoked (following smoker directions) or cooked fresh.
- TO COOK FRESH, simmer gently in a wide pot one-third full of water until cooked through, about 30-40 minutes.
- Drain, cool, and refrigerate loosely covered.
- TO SERVE, saute in a little fat for color.
- Or serve cold in thin diagonal slices.
- NOTE: Peperivka, cayenne-flavored whiskey, is made by soaking 10 whole red cayenne peppers in a pint of blended whiskey or bourbon for at least 48 hours.
SAUSAGE HAM LOAVES
This savory ham loaf was requested often when I served on our church's hostess committee. When our pastor got married, he wanted the ham loaf for his rehearsal dinner, with triple the glaze. The ham and pork sausage add mouthwatering flavor, and the glaze is nice and tangy.-Esther Martin Goshen, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 4 loaves (12 servings each).
Number Of Ingredients 10
Steps:
- In a several large bowls, combine the eggs, milk, bread crumbs and pepper. Crumble ham and pork over mixture and mix well. , Shape into four loaves; place each in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45 minutes., In a large saucepan, combine the glaze ingredients. Bring to a boil; cook and stir until sugar is dissolved. Pour 1/2 cup over each ham loaf; bake for 30 minutes. , Pour remaining glaze over loaves; bake 5-10 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 373 calories, Fat 24g fat (9g saturated fat), Cholesterol 106mg cholesterol, Sodium 864mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 0 fiber), Protein 16g protein.
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