Archive | February 2016

Home Made Italian Sausage

With the price of beef so high, I am exploring ways to cut costs on other meats. I’m trying to keep the total cost of all meats at a 2.50 per pound average.

Just a 20 minute drive away is the neatest meat shop. Ozark Meats in Grandin, MO. It is clean as a pin! By far, the cleanest butcher store/meat processor I’ve ever visited.

I called them about a week ago and asked for fresh, never frozen ground pork. They called me when they ground my 10 pound order. Today we picked it up, along with 25 pounds of ground beef, frozen in 1# packages. It was on sale for $3.99 per pound. Their ground beef is like ground sirloin. You never need to drain it because it is so lean. That is a huge savings in itself with no product lost.

We came home and started the spicing and mixing process. We mixed two pound at a time, so if you are trying this recipe with only one pound of ground pork, please reduce the spices by one half.

2 pounds ground pork
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley flakes
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon fennel seeds
Pinch of red pepper flakes
Pinch of cayenne pepper
Pinch of sage

Combine well and divide in half, and place each half in a freezer bag.

For the HOT version, adjust to 1 teaspoon paprika, 1 teaspoon red pepper flakes, and 1 teaspoon cayenne.

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