[USA] Nick's Baltimore celery sausage

ssorllih · Post by **ssorllih** » Wed May 09, 2012 03:49

As almost everybody knows by now I scored big on some low cost chicken. I have three breast portions chilling in the fridge as formed ham(more about that tomorrow).
Tonight I took three breast portions with some added fat and skin, 3.8 pounds total weight cut them frozen into one inch cubes and seasoned them as follows:
3 tsp ground cumin
3 tsp celery seed
4 tsp diamond crystal kosher salt. (watch the weight here)
3 tsp italian seasoning
3 tsp freshly ground black pepper

Ground twice through a 3/8 plate
This will be used as a loose sausage if you want to stuff it use about 3 ounces of water per pound.
The taste may be a bit heavy on cumin for some. I liked it and Nancy liked it.

Chuckwagon · Post by **Chuckwagon** » Wed May 09, 2012 06:01

Ross, it looks good but... uh... who was Nick?

ssorllih · Post by **ssorllih** » Wed May 09, 2012 13:19

Don't know!~ Found this over on the Sausage maker recipe page. http://www.sausagemaker.com/ourfavoriterecipes.aspx