Home Grown Tomatoes
By Kenn Alan
This month is the month of the groundhog for me. I will celebrate the great day in style and carry the sentiments throughout the month!
I love the little groundhogs and have even found several ways to enjoy ground hog for breakfast, lunch and dinner!
Ground hog is made from pigs. Groundhog is a different animal. Though nearly homonyms, they’re not even related. Here’s a tasty recipe for Ground Hog Italian Style using herbs found in your garden!
¼ cup Water or wine
1 ½ tsp Pickling salt
1 ½ tsp Fennel (freshly dried)
½ tsp Fennel seed (cracked)
¾ tsp Oregano (freshly dried)
Healthy pinch Caraway seed
¼ tsp Coriander (ground)
¼ tsp Savory (freshly dried)
¼ tsp Sweet basil (freshly dried)
½ tsp Black pepper (freshly ground)
½ tsp Garlic (granulated)
1 lb Pork shoulder (70% lean
¼ lb Uncooked ham (90% lean)
Mix water/wine with pickling salt and dissolve completely. Add all other spices and herbs and set aside to allow them to become saturated. Cut all of the pork into strips that will fit easily into your grinder. After slicing meat, place it into the freezer for 1hour to firm. Grind meat using a 3/16" plate. Add spice mixture to meat and mix well. Place back into freezer for 30 minutes to chill. Re-run the chilled sausage mix through a ¼" plate. Place sausage in refrigerator until ready to cook.
This recipe is for fresh, not stored, sausage. If you intend to freeze the sausage, whether in casings or chubs, be sure to use distilled water or wine and substitute the fennel seed with irradiated fennel seed.
Spring is just right there. Let’s go get it! Happy Groundhog Day everybody!
Kenn Alan offers gardening tips at http://HGTradio.net. Log onto Home Grown Tomatoes. If your local radio station isn’t carrying the gardening radio show Home Grown Tomatoes yet, call them and request it!