Homemade Ham Sausage Food

NO-FUSS HAM PATTIES

Steps:

• In a large bowl, combine the egg, pickle relish, 6 tablespoons bread crumbs and mustard. Crumble ham over mixture and mix well. Gradually add milk if mixture is too thick. Shape into four patties. Sprinkle each side with remaining bread crumbs. , In a large skillet, cook patties over medium heat in butter for 4-5 minutes on each side or until a thermometer reaches 160°.

HAM AND SMOKED SAUSAGE JAMBALAYA

Steps:

• In a large dutch oven with a tight cover (to be used later), brown the ham and sausage, then pour off some of the fat. Be patient with the browning, it takes a while but it's worth it.
• Add the onion and cook until it's soft (about 3 minutes).
• Add the green pepper, parsley, celery, garlic, tomatoes, thyme, and bay leaves. Season with salt and pepper.
• Bring to a boil and cook/stir for about 5 minutes.
• Add the rice and the water. Cover and allow to simmer on low heat for 25 minutes.
• Don't uncover the pot until the end of the cooking when you check for doneness. You'll know it's done when the rice is tender and the liquid is absorbed. Fluff and serve.

EASY SAUSAGE, HAM AND PASTA CASSEROLE

Steps:

• Heat oven to 350°F.
• Heat 1 Tbsp. dressing in large skillet on medium-high heat. Add sausage; cook and stir 4 min. or until evenly browned. Add ham, tomatoes, Italian seasoning and remaining dressing; stir. Cook 3 to 4 min. or until heated through, stirring frequently.
• Add pasta, chickpeas and 1/2 cup cheese; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 10 to 15 min. or until heated through. Sprinkle with remaining cheese; let stand 5 min. or until melted. Sprinkle with basil.

SAUSAGE HAM LOAVES

Steps:

• In a several large bowls, combine the eggs, milk, bread crumbs and pepper. Crumble ham and pork over mixture and mix well. , Shape into four loaves; place each in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45 minutes., In a large saucepan, combine the glaze ingredients. Bring to a boil; cook and stir until sugar is dissolved. Pour 1/2 cup over each ham loaf; bake for 30 minutes. , Pour remaining glaze over loaves; bake 5-10 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

GRILLED COUNTRY HAM 2 WAYS WITH SAUSAGE

Steps:

• Heat grill to high.
• Scrape mango flesh into a blender. Add BBQ sauce and blend until combined. Season with salt and pepper, to taste.
• Whisk molasses and Dijon together in a small bowl.
• Place sausage on grill and grill until cooked through. Place both types of ham on grill and brush with either the mango BBQ Sauce or molasses-Dijon glaze. Grill, brushing with either sauce, on each side for about 2 minutes or until sauce caramelizes. Remove from grill and cut into slices.
• Arrange ham slices and sausage on a serving platter.

HOMEMADE HAM SAUSAGE

Steps:

• Pour half of the water into a small bowl. Dissolve the salt and cure in it.
• Put the remaining water into a blender and add the garlic. Blend to puree the garlic. Add the pepper to the garlic and water mixture.
• Put the pork cubes and ground pork into a large bowl. Add the cure mixture and the garlic-water mixture.
• Mix well using your hands until the meat sticks to your hands, adding more water, 1 teaspoon at a time, to make it stickier if needed. It should stick to your inverted hand when it's done.
• You can use a sausage stuffer to put this mixture into casings (see article above) or you can use the saran wrap method here. We are proceeding with the Ham Maker instructions.
• Place the meat mixture into the Ham Maker and use the spring loaded lid to pack the meat tightly.
• Get a large pot. Put enough water in the pot so that, when you add the Ham Maker, the water level will be slightly above the the level of the meat in the Ham Maker.
• Heat water to a low simmer (around 185 to 190°F on a candy thermometer, but small infrequent bubbles is what you're looking for).
• Place the Ham Maker in the water and insert a thermometer into the meat using the hole in the top of the Ham Maker. Cook until internal meat temperature is 160°F, around 1.5-2 hours.
• Once it reaches the temperature, remove the Ham Maker from the pot of water and put it into the fridge to cool completely. It's best to leave it for we hours to make sure it's really cold.
• Once fully cooled, run Ham Maker under warm water. This helps to loosen the ham sausage.
• Take out thermometer, take off lid and spring. Turn the Ham Maker upside down allowing the ham sausage to slide out.
• Slice and serve.

HAM SAUSAGE & LENTIL SOUP

Steps:

• Heat oil in 6-8 quart saucepan over medium heat. Add sausage and cook until almost all fat is rendered.
• Transfer sausage to platter and drain off all but 2 tablespoons grease from saucepan.
• Add ham, onion, green pepper and carrot. Cover and cook 15 minutes, stirring occasionally.
• Stir in the garlic, bay leaf, thyme and cumin.
• Cover and cook 5 minutes.
• While that's cooking, thinly slice sausage; add to pan with chicken stock, tomatoes and lentils.
• Reduce heat to low. Cover partially and simmer gently until lentils begin dissolve, about 2 hours.
• (Can be prepared up to 3 days in advance and refrigerated, or frozen for several months.).
• Discard any fat from the surface, taste and adjust seasoning with salt and pepper.
• Simmer just until warmed through, then add spinach.
• Serve while warm.

HOMEMADE SAUSAGE

Steps:

• Mix and blend all ingredients using your fingers. Shape into 2-inch patties. Fry until crisp and brown on both sides.