Korean Job Discussion Forums

[tzechuk]

[Ya-ta Boy]

Sausage

I buy 500 grams of ground pork, but I find that it makes sausage that is on the dry side. There isn�t enough fat in it. I�m watching my cholesterol so I don�t ask the butcher to add more fat, but I�m sure they will, on request.

Cajun Sausage (Andouille)
500 g of ground pork
1 Tablespoon of crushed garlic (or more )
1 � teaspoons of salt
� teaspoons of black pepper
� teaspoon of cayenne
1/8 teaspoon of thyme
1 teaspoon of paprika
1-2 bay leaves, crumbled
� teaspoon of sage
1 � teaspoon of liquid smoke ***
� teaspoon of cinnamon
� teaspoon of cloves

** I use HEAPING teaspoons because I like a strong spicy flavor. Tinker with the amounts till it suits you.

*** Good luck finding this in Korea. The sausage is fine without it, but it does add one more very nice flavor.

1. Put the ground pork in a zip-lock baggie.
2. Mix all the spices in a small bowl and then add them to the pork. Zip it closed and start squishing it around till everything is mixed good.
3. Store it in the refrigerator for a few days. Any time you open the refrigerator, pick up the bag and give it a few additional squishes.
4. 2 days is fine, 4 days is better.
5. If you want to, take out a small bit after the second day and fry it up and taste it. You can add more spices now if you want.
6. I squish mine out flat before I put it in the freezer. It doesn�t take up much room that way and thaws faster. You could also make it into patties before freezing.


Breakfast Sausage

500 g of ground pork
1 teaspoon of sage
1 teaspoon of salt
� teaspoon of black pepper
1/8 teaspoon of marjoram
� Tablespoon of brown sugar
A pinch of red pepper flakes
A pinch of cayenne
A pinch of ground cloves

Like in the recipe above, mix all the spices separately before adding to the meat.


Another Breakfast Sausage
500 g of ground pork
2 teaspoons of salt
� teaspoon of sage
� teaspoon of nutmeg
� teaspoon of cayenne
� teaspoon of white pepper
1/8 teaspoon of crushed ginger
� teaspoon of thyme
� teaspoon of black pepper



Italian Sausage

500 g of ground pork
� teaspoon of black pepper
� teaspoon of parsley
� teaspoon of basil
� teaspoon of oregano
� teaspoon of garlic
1 � teaspoons of paprika
� teaspoon of red pepper flakes
� teaspoon of cayenne
1 teaspoon of salt
� teaspoon of dry onion flakes
� teaspoon of crushed anise
1 Tablespoon of fennel (crushed or whole)

[neandergirl]

Anyone have a recipe for pork/beef sausage made with apple?

[Ya-ta Boy]

Here are some things you can do with your home-made sausage:

Mini Sausage Quiches

� lb of breakfast sausage, cooked
4 eggs, slightly beaten
2 Tablespoons of milk (or water)
� cup of shredded cheese
� teaspoon of salt
1/8 teaspoon of black pepper
1 � teaspoons of oil or butter
� cup of green onions, sliced
� cup of bell peppers (any color, and a variety of colors is nice)
� cup of sliced mushrooms
� cup of hash brown potatoes (if you don�t have any, slice a potato and zap it in the mic)
2 Tablespoons of Parmesan

1. Heat the oven to 350 degrees F. (175 C)
2. Mix the eggs, milk, cheese, salt and pepper in a bowl.
3. Saute the green onions, bell pepper, mushrooms and potatoes in the oil/butter (or sausage grease).
4. Mix the sausage and the veggies together, then add the egg mixture.
5. Put in foil baking cups, top with Parmesan and bake 20 minutes.


Chicken Gumbo

2 Tablespoons of flour
Up to 6 slices of bacon
Andouille sausage (as much as you want), rolled into small balls
2 onions
Several cloves of garlic
1 green bell pepper
5 cups of warm chicken stock
� cup of raw rice
2 stalks of celery, including leaves if you have them
1 tsp of salt (you can omit some or all of the salt if you use bouillon)
� teaspoon of black pepper
�-1 teaspoon of thyme (the more the better, in my opinion)
1-3 bay leaves
Cayenne to taste
1 cooked chicken (I usually use all chicken �bosoms� to avoid the effort of pulling the meat off the bones.)

I have also been known to add some sage, dry mustard, paprika and shrimp

1. Cook the chicken in about 6 cups of water, about 20 minutes. Remove the meat and keep the water. If you have bouillon, add some to the water�and omit the salt later�bouillon is salty enough. You want a good chickeny broth.
2. In a LARGE pot, fry the bacon and sausage, then remove the meat. You need 2 Tablespoons of oil, so if you don�t have that much, add some oil.
3. Turn the fire to low and add the flour. This is the tricky part. Stir the flour and oil together (make a roux) and keep stirring. Eventually the flour will begin to get brown. Get it as brown as you can WITHOUT burning it. If you burn it, you have to start over.
4. Add the onion, celery and bell pepper and saut�.
5. Slowly add 5 cups of chicken broth, stirring the roux into it and bring it to a boil. It should be a little thick.
6. Shred the cooled chicken and add it to the pot, along with the crumbled bacon and the sausage balls.
7. Add the sauted vegetables.
8. Add the spices: (BE CAREFUL with the salt), black pepper, thyme and bay leaf
9. Bring it to a boil, add the rice, then reduce the heat and simmer for 40 minutes.
10. If I want, I add a small can of (drained) corn the last 5 minutes.
11. Your gumbo should be thick (if it isn�t thick, it isn�t really gumbo). If yours isn�t thick by half-way through the simmering, take a Tablespoon of flour and an equal amount of water, stir them together and slowly dribble it in, and stir. Give it a few minutes and add more if necessary.
12. I found some file the last time I was in Guam so I�m excited to be able to use that for thickener.

I recommend the corn bread with the gumbo.


Stuffed Peppers

2 big peppers, any color
� cup of raw rice
A couple of sliced cloves of garlic
A handful of shredded mozzarella cheese
Either 1 small can of Tuna or an equal amount of cooked breakfast sausage
Some chopped red onions
Some green onions
A handful of croutons
Some chopped bell pepper�a mix of colors is nice
Some Chopped black olives
Some Parmesan and/or Feta

1. Cook the rice with the garlic, in chicken stock if you have it.
2. When it is finished and still hot, mix in the mozzarella, tuna or sausage, onions, croutons, bell peppers, black olives and Parmesan. It will be sticky because the cheese melts.
3. Cut the whole bell peppers length-wise and seed them.
4. Put them on a cookie sheet with aluminum foil (to catch any melted cheese)
5. Divide the stuffing mixture into 4 parts and pile it on the peppers and top with Feta
6. Bake 10 minutes or so in a medium oven.


(Breakfast or Andouille) Sausage Soup

6 cups of beef bouillon broth
1 large onion, sliced
3-4 cloves of garlic
� teaspoon of black pepper (or a little more)
A pinch of thyme
1/3 cup of barley
2-3 potatoes, cubed
Some sliced mushrooms
1 red bell pepper
1/3 cup of flour + half that again
� cup of cold water + half that again

1 lb of sausage
� cup of bread crumbs
1 egg

1. Mix the sausage, breadcrumbs and egg, roll into small balls and fry or bake them.
2. Saute the onions and garlic, then add the beef broth
3. Add the black pepper, thyme and barley and simmer for 20 minutes
4. Add the potatoes, mushrooms, bell pepper and sausage
5. Mix the flour and water and dribble it in the soup and stir till it thickens a little.
6. Simmer for 20 minutes.

The cheese bread is nice with this one.


Italian Sausage Soup

� lb of sausage (or more) rolled into balls (You can do the breadcrumb/egg thing if you want�see above)
2-3 garlic cloves, sliced
1 large onion, sliced
8 oz of tomato sauce
3 cups of beef broth (water + bouillon)
� cups of red wine (or water if you don�t have the wine)
� teaspoon of basil
� teaspoon of thyme
3 Tablespoons of parsley
1/3 cup of flour (or less)
1 bell pepper
1 can of green beans
1 � cups of pasta (any shape, but bowties look good)

(You can also throw in some barley, garbanzos or corn�if you add the barley, remember it takes about 40 minutes to cook; if you add corn, it only takes about 5 minutes, so add it at the end.)

1. Saute the onion, garlic and meatballs
2. Add the tomato sauce, beef broth and wine, then the herbs; if you are adding barley, add it now
3. Simmer uncovered 20-30 minutes
4. Dip out 1/3 cup of hot soup and mix with the flour, then pour it slowly back in and stir.
5. Add the bell peppers and green beans, cooked garbanzos if you are using them; and the pasta. Cover and simmer about 20 minutes, then test the pasta. If you are adding corn, add it the last 5 minutes or so.

Make some garlic bread to go with this soup. (Avoid the Korean bakery garlic bread unless you can find one that doesn�t add sugar. Yikes, is that stuff bad!)

[Ya-ta Boy]

[Ya-ta Boy]

[Novernae]

I'll have to find my base recipe. I made them everyday for months, and started to go on autopilot. I may have to make some to remember.

[Ya-ta Boy]

[Ya-ta Boy]

DISCLAIMER:

I am a decent typist, but one of the world's worst when it comes to numbers. If I screwed any numbers up in the amounts of ingredients, you have my apologies.

[Ya-ta Boy]

Since today has turned out to be a sharing recipes day, I may as well share my current favorite soup. I ran across this one this spring. It's a West African soup and it is tasty!

Jollof Rice and Chicken

1 Tablespoon of oil
1 onion, sliced

1 can of tomato sauce
1 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of cayenne
1/2 teaspoon of red pepper flakes
1 Tablespoon of Worcestershire
1 teaspoon of fresh rosemary
2 cups of water
1 whole chicken, cut up (just use bosoms)

1 cup of rice
1 carrot
1/2 lb of green beans
1/4 teaspoon of nutmeg--I know it sounds odd, but it really adds a lot to the finished product

1. Saute the onion
2. Add the tomato sauce, etc and chicken and simmer 30 minutes
3. Add the rice, carrots, green beans and nutmeg and bring to a boil; reduce the heat and simmer, covered for 25 minutes.

[Ya-ta Boy]

If the above poster was looking for Apple Sausage, here are two recipes I found online:

Apple Onion Sausage

8 lbs ground pork
1 lb unsweetened applesauce
1/3 cup dry onion
2 Tablespoons poultry seasoning
1 Tablespoon white pepper
1/4 cup water


Apple Sausage

8 lbs. ground pork
7 oz. dried apples, chopped
10 teaspoons salt
2 1/2 cups apple cider or juice
5 teaspoons of black pepper
1/2 teaspoons ground ginger
1/2 teaspoons cinnamon
1/8 teaspoons nutmeg

I've never heard of Apple Sausage but it sounds good to me. I'll try the second recipe after I go in town to the store.

Thanks for the tip.

[tzechuk]

Thanks, ya-ta boy

[neandergirl]

I think it's Larsen's (not sure - but they were available at Dominion) that makes apples sausage back home. They're really wonderful and as far as pork products about the only thing I'd bother with. (Of course for all I know they could be made with chicken or turkey).

Thanks for the recipes, they look interesting (especially the one with dried apple).

[Zyzyfer]

Thanks for the recipes. I'll probably be trying a few out this fall and winter to eat a little less meat.

Do you have any crockpot recipes? Particularly beef stew? I can more or less make it, but the broth never has much flavor...

[Ya-ta Boy]