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Iowa Farm Sausage

Printed From: Foods of the World Forum
Category: Other Food-Related Topics
Forum Name: Curing of Meats, Charcuterie and Smokehouse Specialties
Forum Discription: From basic sausages and smoked bacon to specialised meat products such as cured hams or other charcuterie, this is the place to discus it!
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4632
Printed Date: 17 December 2018 at 07:13


Topic: Iowa Farm Sausage
Posted By: MTMan
Subject: Iowa Farm Sausage
Date Posted: 14 May 2016 at 10:08
Yesterday I made this sausage for my upcoming visit from my grandkids who must have sausage for breakfast.

Iowa Farmers Sausage

3 pounds pork butt
1/4 cup finely chopped parsley
1/4 cup finely chopped onion
1 tablespoon kosher salt
2 teaspoons ground sage
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon coarsely ground black pepper
1 teaspoon red pepper flakes
1 teaspoon ground ginger
1/2 teaspoon minced garlic
1/4 cup water


The recipe called for 2 1/4 pound pork and 3/4 pound pork back fat, I wanted a leaner sausage so I went with all pork which had plenty of fat.
wanting a link with a little chew I ground the pork once thru a 1/4 inch plate.
The bit of sausage that was left in the stuffer was made into patties and cooked last night. I was very happy with the results.



Replies:
Posted By: Tom Kurth
Date Posted: 14 May 2016 at 12:16
I see you are from Oregon. Makes me wonder why it is called 'Iowa' sausage. Is it perhaps Amish in origin? Or German? Any idea where it comes from?

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Best,
Tom

Escape to Missouri


Posted By: MTMan
Date Posted: 14 May 2016 at 12:42
The Recipe is out of the book, "Complete Sausage Book" By Bruce Aidells

Who is a sausage maker from San Francisco. In Oregon via Montana,(wish

I would have stayed)

I lived about 100 miles from Ron.


Posted By: TasunkaWitko
Date Posted: 06 June 2016 at 23:52
Hey - good to see you again! I've been spending a lot of time in your old stomping grounds this past spring, and will be there again this summer, including for the Chokecherry Festival in Lewistown.Tongue

I like the profile of that sausage, and would be interested in trying it. I'll try to get it made sometime this summer, but my goodness, I've had way too many irons in the fire, lately.... Ouch


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