Sundried tomato, Basil and Rosemary

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Sundried tomato, Basil and Rosemary

Postby DanMcG » Mon Feb 01, 2016 8:15 am

I had 4 pound of ground pork left over from the last run of sausage that I stuck in the freezer and wanted to use it up.
While on the fresh sausage kick, I went with my chicken tomato basil recipe but used pork instead and added some rosemary.

Here's what I did.
4 lbs ground pork butt (1800g))
120 g Sun dried tomato's in oil, drained
19 g Fresh basil
25 g Salt
4 g White pepper
10 g Garlic
70 ml Red Wine
10 g Sun dried tomato paste
6g Rosemary

Stuffed into 30-32 hog casings and spun into 5"-6" links so they fit in a nice homemade bun, which is another story
Here's the ingredients;
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close up;
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Links headed for the frig to mellow:
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I Fried up the sausage left in the stuffer and had a taste, and it's not bad, I'm hoping the rosemary mellows out some and I think it will. After that the wife ate the rest, so it must be alright.
thanks for lookin, and if you try it let me know what you think or what changes you made....
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Re: Sundried tomato, Basil and Rosemary

Postby wheels » Mon Feb 01, 2016 12:29 pm

I must 'revisit' Rosemary, I don't use it much 'cos it can be a bit overpowering.

Those sausage look great.

Phil
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Re: Sundried tomato, Basil and Rosemary

Postby This Little Piggy » Thu Feb 04, 2016 2:11 pm

Yep, I tend to reserve the rosemary for stronger red meats, such as mutton, where I love it.
"Nothing exceeds like excess."

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