Post by Sister Penny on Jul 22, 2008 7:54:14 GMT -5
Dear Sister Friends,
Here is a recipe my friend shared with me on her blog. She makes her own lunchmeat and sausage :-)
One of these is breakfast sausage sandwiches, made in a healthier manner. Instead of taking a patty of Jimmy Dean sausage and slapping it on a biscuit, I buy whole grain English muffins and make a large batch of homemade chicken and lean pork breakfast sausage. I have a Kitchen Aid mixer with a meat grinding attachment, which makes for a lot of potential.
I bought bone in chicken quarters this time , at a savings of almost 1.40 a pound , and decided to do my own butchering. It did not have to look pretty to go in the grinder, so why not. Deboning meat is easy if you have sharp knives, and the savings can be substantial. Mission accomplished, but I looked at the parts to discard and thought they still contained too much meat to justify tossing. What to do in order to retrive the meat ? Crockpot to the rescue ! I tossed the bones and skin in the pot, added onions, carrot, garlic, bay leaves, spices, ,water and fired it up. The objective was to create something I have not yet done , ,but have been wanting to give a try for several years- lunch meat.
Believe it or not, lunch meat is relatively simple to make. You take meat with bones, toss it in a pot with water, spices and so forth, simmer till tender, pick the meat off the bones, chop fine, place in a pan with enough liquid to make it like a slurry, bring to a boil, mix in two envelopes of unflavored gelatin and whatever seasonings you desire, pour into a container and chill. Then slice and eat- this will not freeze however.
So , from that pack of chicken parts I got breakfast sausage sandwiches ( 35 patties when combined with the pork), 6 cups of rich stock and a small loaf of lunch meat.
(I don't have her exact measurements on the sausage part, but I would say at least equal ground pork and seasonings.
God bless,
Sister Penny
Here is a recipe my friend shared with me on her blog. She makes her own lunchmeat and sausage :-)
One of these is breakfast sausage sandwiches, made in a healthier manner. Instead of taking a patty of Jimmy Dean sausage and slapping it on a biscuit, I buy whole grain English muffins and make a large batch of homemade chicken and lean pork breakfast sausage. I have a Kitchen Aid mixer with a meat grinding attachment, which makes for a lot of potential.
I bought bone in chicken quarters this time , at a savings of almost 1.40 a pound , and decided to do my own butchering. It did not have to look pretty to go in the grinder, so why not. Deboning meat is easy if you have sharp knives, and the savings can be substantial. Mission accomplished, but I looked at the parts to discard and thought they still contained too much meat to justify tossing. What to do in order to retrive the meat ? Crockpot to the rescue ! I tossed the bones and skin in the pot, added onions, carrot, garlic, bay leaves, spices, ,water and fired it up. The objective was to create something I have not yet done , ,but have been wanting to give a try for several years- lunch meat.
Believe it or not, lunch meat is relatively simple to make. You take meat with bones, toss it in a pot with water, spices and so forth, simmer till tender, pick the meat off the bones, chop fine, place in a pan with enough liquid to make it like a slurry, bring to a boil, mix in two envelopes of unflavored gelatin and whatever seasonings you desire, pour into a container and chill. Then slice and eat- this will not freeze however.
So , from that pack of chicken parts I got breakfast sausage sandwiches ( 35 patties when combined with the pork), 6 cups of rich stock and a small loaf of lunch meat.
(I don't have her exact measurements on the sausage part, but I would say at least equal ground pork and seasonings.
God bless,
Sister Penny
