Sausage or Beef With Pepperoni Reddit
I've been doing a lot of reading lately of diverse recipes from around the earth, and came across quite a few that called for sausage. I'd beloved to be able to make my own healthy sausage- (all the bought sausage locally contains msg as well as other ingredients I'd like to avert), and not breakfast sausage, but the standard sausage in a sausage shape and texture.
All the same, equally I was looking for sausage recipes, such as bootleg salami, I realized I had a few issues continuing in my mode.
-I didn't know where I could get sausage casings.
-I didn't know where I could get curing table salt.
-I don't take the facilities to hang my sausage to dry for weeks at the right temperature, even if I solved the other two issues.
And then, some people suggested that I look into summer sausage recipes- they aren't typically aged, but can be dried, and I saw quite a few summer sausage recipes made in the oven- and some were even made without whatsoever sausage casings.
I decided to endeavor to brand mine without curing salt, which essentially is nitrates and table salt- I'm not really opposed to nitrates considering of what I read nearly on Chris Kresser'south site- my reason for skipping them is purely a question of logistics and availability.
For my offset summer sausage, I decided to become with pepperoni style, since my kids had asked me to brand pizza (gluten free and dairy gratis) and I thought homemade pepperoni would be the perfect way to add together protein to the repast. My boys absolutely loved it. I really enjoyed it likewise, just accept ideas how to make it fifty-fifty meliorate adjacent fourth dimension.
My recipe was a mash up of a bunch of different recipes and techniques I found on the web then I can't credit 1 specific place for it. I don't know how long this will stay fresh- I used half the recipe, 2 of the sausages, for one meal, and froze the other two for future use.
Though there'south no casing on this, because of how it dries it sort of feels like it does have a casing.
I didn't grind my seeds, but adjacent fourth dimension I make this I volition, since the seeds got in the mode when I was slicing information technology, and made it less artful. Additionally, I was rushed to stop this in time for my pizza so I didn't marinate information technology outset- adjacent time I volition marinate it for 12-24 hours before cooking, so that it will taste fifty-fifty better.
Bootleg Beef Pepperoni Way Summertime Sausage Recipe- Paleo, Nitrate Gratis
Ingredients:
ii lbs ground beef
2 teaspoons liquid fume (optional but adds a lot- run into annotation on paprika)
2 teaspoons salt
2 teaspoons honey, saccharide, or other sweetener
ane teaspoon black pepper (or foraged pinkish peppercorns)
ii teaspoon fennel seeds (you tin can use wild fennel seeds for this)
2 teaspoons mustard seeds (yous can utilize wild mustard seeds for this)
1 teaspoon garlic powder
1-2 teaspoon paprika or smoked paprika (if not using liquid smoke, ideally use smoked paprika and more of it, to add the smokey taste)
1-2 teaspoons hot pepper flakes (optional- I left these out because I wanted my kids to eat information technology)
:
ane. Grind up all your seeds, either in a coffee grinder or a mortar and pestle.
2. Mix up all the ingredients together, and let marinate in the refrigerator for 12-24 hours. You can skip this pace simply the flavor won't be equally evenly distributed.
3. Divide the meat into iv even parts, and brand them each into a log. It's easiest to practice this by putting each part into plastic wrap and then spreading information technology along with your fingers until information technology'southward even and reaches the length of the plastic. When finished, unroll the plastic wrap and curlicue the log onto a lined blistering tray, and repeat with the other 3, making sure that each log is not touching the next one.
4. Bake at 225 for 4-5 hours on your lined baking tray. You want this to dry out and not sit in its ain drippings, then subsequently 20 minutes run across if drippings have pooled, and if they have, cascade them off (you can employ this to make gravies or equally a base for soups or stews or to melt rice in) so the sausage is sitting on a dry out tray. After twenty more minutes bank check once again, and collect any more drippings. Repeat this as long equally there are still drippings. When I did it, after pouring off drippings twice there weren't any more.
5. When the sausages are completely dry out, remove from the oven and let cool. I did it for 4 hours, but a lilliputian longer is also fine.
6. Slice into thin slices with a sharp, serrated knife, before using.
7. Keep the pepperoni unsliced until y'all utilize it.
8. If you dry out the pepperoni enough, it should last a decent while in the fridge. If it's more moist, it will need to be frozen if yous want information technology to last a while.
9. Employ as you lot would any pepperoni recipe, such equally on pizzas, in quesadillas, on sandwiches, in pasta salads, etc... See here for more ideas. Or even only snack on them evidently.
Here's our pepperoni pizza made on a quinoa pizza chaff and with a dairy free zucchini based cheese sauce (like this, but thickened with tapioca starch) and tomato sauce that I'd fabricated from fresh tomatoes. It was succulent and a hit with the family. If y'all desire to make your pizza totally paleo, use a paleo pizza crust like these.
My kids' stance?
Lee tells me "This is delicious- even better than shop bought pepperoni!"
Ike roared it was the "All-time Affair EVER!"
And so Lee follows upwardly with a "Unremarkably I'm exaggerating, but this fourth dimension I'g not- it really is delicious!"
At present that I got this one downwards pat, I await forward to experimenting with making other flavors of summer sausage- next up, salami style.
What is your favorite way to eat pepperoni? Always arrive from scratch or any other sausage from scratch? Do you lot utilise casings and hang to dry out or not?
Does this expect like a recipe you'd try?
Source: https://www.pennilessparenting.com/2016/03/homemade-beef-pepperoni-style-summer.html
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