Now I must share how this sausage got its name, which stands for:
“I like to torture Tyler with food he can’t have because it is so far away” or The ILTTWFHCHBIISFA
You see I was blank on a name for this sausage so I put up a request for idea’s on my facebook and a dear friend wrote this on my wall.. it made me laugh, and when you make me laugh, you need to be rewarded.. so he got to name it.
Another 2 pound roll but these would be fab as big fat supper suasages if you wanted to case them up..
- 2 Pounds of Lean Ground Beef
- 1 med onion, peeled, and finely diced
- 1/2 cup of dried sweetened cranberries-Finely Diced
- 1/2 a cup of dried greens, in this case dried nettles, but dried spinach or dried collarads would work, try not to use ones that would have a strong bitter after taste, If you don’t have dried greens, consider two tbsp. of dried basil and dried chives as a replacement.
- 1 tbsp. of dried garlic, salt, pepper,
- 1/2 tsp of keens dried mustard powder (for a little kick), if you don’t want to add the mustard, add in 1/2 a tsp of ground dried hot peppers of your choice.
This is going to create a lovely red and green flecked sausage with a lovely favour, we are working to bring out the beef in this sausage, Not like last month where it was all about the spicy and flavours in each bite..
I mixed the spices, fruit, onion and nettles together and then put it over the meat, mix really well with super clean just washed hands til its all mixed in, should have no area’s that look like just meat if possible.
Then you can roll into meat balls, or make small or big patties for the freezer (remember to put wax paper between them so they won’t stick, or roll logs of them in tinfoil for baking off and then browning in the fry pan.. or stuff them into sausage skins big or small for future use.