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More success at homemade sausage
Aug. 26th, 2019 01:13 amI have a garden patch in a community garden. This year, I have an exuberant basil plant, which is trying to eat the half of the 4'x10' raised bed. I've ended up with a lot of basil. After making basil sugar, and basil ice cream, and two rounds of basil loukaniko, I still had basil.
I hadn't been particularly enamored of my attempts at loukaniko[1], I suspect because I omitted the garlic (garlic does bad things to me). So this time I went on a tangent, and also cut down the ingredient list a lot.
2.5 lbs ground beef (85% lean)
1 T pickling (Diamond Crystal) salt
1 T ground white pepper
Zest of three limes
One huge handful of basil leaves, coarsely chopped (no, I did not measure this, but it was rather a lot: I had to chop it in four piles)
Mix all ingredients together. Pan-fry into crumbles.
So far I've had this sausage with salad and rolls, which worked pretty well. And also with chopped cabbage-and-carrots cooked in the same pan after the sausage was done, with a bit of sherry for a deglaze, all on top of spaghetti, which worked better.
[1] I worked from the recipe for loukaniko from Honest Food. I've had decent luck with other sausage recipes from the site. Unfortunately, this one, minus the garlic, just wasn't doing it for me. It will probably be fine with the garlic in.
I hadn't been particularly enamored of my attempts at loukaniko[1], I suspect because I omitted the garlic (garlic does bad things to me). So this time I went on a tangent, and also cut down the ingredient list a lot.
2.5 lbs ground beef (85% lean)
1 T pickling (Diamond Crystal) salt
1 T ground white pepper
Zest of three limes
One huge handful of basil leaves, coarsely chopped (no, I did not measure this, but it was rather a lot: I had to chop it in four piles)
Mix all ingredients together. Pan-fry into crumbles.
So far I've had this sausage with salad and rolls, which worked pretty well. And also with chopped cabbage-and-carrots cooked in the same pan after the sausage was done, with a bit of sherry for a deglaze, all on top of spaghetti, which worked better.
[1] I worked from the recipe for loukaniko from Honest Food. I've had decent luck with other sausage recipes from the site. Unfortunately, this one, minus the garlic, just wasn't doing it for me. It will probably be fine with the garlic in.
