Recipes from Mom, Dad, and the Store

Recipes from Mom, Dad, and the Store:

The following pdf file recipes for Pan and Polish Sausage (as handwritten by Dad) will be better described here in case someone would like to make them again. Although recipes are a standard, it is the person that uses the recipe in a way to create something spectacular that deserves credit. Much of this was done through the art work of Uncle Paul Mistretta.

Pan Sausage (American Sausage) Used at Julian and Stafford for many years.

Pan Sausage Seasoning Preparation
In a container mix up the following:
It will make enough for 100 lbs. of sausage but use only 1 oz. of the seasoning for every 2 lbs. of pork. (Keep everything cold)

1 box of salt
6 oz. of white pepper
8 oz. of sugar
4 oz. of accent
6 oz. of sage

2 oz. of crushed red pepper
Cut up nice Boston butts, add seasoning per lb.

Keep all meat cold.
Grind the first time in a small hole grinder.
Add a small amount of water, usually about 1 oz. per lb.
Mix well, then grind again in the same size grinder.

Smoked Country Sausage:

Use as above but grind using a coarse blade.

Add cure and dextrose seasoning and mix thoroughly.

Stuff using a natural casing of 28-32 size and chill for 12 hours at 38-42 degrees.

Remove from cooler and hold at room temperature for 2 hours.

Place in smokehouse at 100 degrees F with heavy smoke. Raise temperature to 150 F until internal temperature of sausage reaches 140 F.

Remove and shower with cool water. Hold at room temperature for 1 hour.

Move to chilled cooler at 45 F overnight.

Fresh Polish Sausage:

Use Boston Butts and cut up for grinding, keep everything cold.

Seasoning: (for 25 lbs.)

8 oz. salt
2 oz. sugar
2 oz. garlic
2 oz. white pepper
2 lbs. cold water

Grind the pork (coarse) and mix with the seasoning.
Stuff using natural casings with a 28-32 size.

Smoked Polish Sausage: (kielbasa)

25 lbs. recipe
25 lbs. Boston butt pork
8 ounces salt
2 ounces garlic
2 ounces of sugar
2 ounces of mustard seed
Grind pork course one time using 1/8” palte
Mix seasoning well
Stuff in natural casing using 32-35 size

Add Pickle seasoning and meat binder, mix thoroughly.

Remove from cooler and hold at room temperature for 1 hour.

Place in smokehouse at 125 F. for 30 minutes without smoke.

Raise temperature to 140 F. with smoke for 30 minutes, then raise to 160 F. with smoke until desired color is obtained. (Usually a reddish brown) Sausage temperature should be around 152 F.

Remove and shower with cool water for 10 minutes and allow drying at room temperature.

Move to chiller at 45 F. for overnight.

Italian Sausage: (makes 25 lbs.)
Use 13 lbs. of lean pork (Boston Butt lean)
Use 12 lbs. of lean beef (chuck)
Grind the pork coarse and grind the beef fine one time each.
Seasoning:

8 oz. salt
2 oz. white pepper
2 oz. sugar
2 oz. fennel seed

Mix well and add 2 lbs. of cold water. Stuff the sausage by using 20-22 natural casings.
Other variations can be made by adding, parsley and Romano cheese for holidays.

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Butcher Block from the store (1912 Columbus Drive, Tampa, FL)

The picture shown was taken in March 2013, in Farragut, TN, where we are presently living. This is the butcher block that was used at the store to prepare meat for our customers. It was used by me each time I worked at the store and on this block I prepared tons of pork and beef for our sausages. I also used it for customers when they wanted such things as chicken cut up or other preparations such as cheese, lunchmeat, steaks, liver, and other cuts of meat. Each night, it was carefully cleaned by pouring salt on top and scraping it with a scrapper that was intended for that purpose. I have sanded down the top a few times to make it more uniform, but you can still see the dips in the top from all the cutting that was done with it.

I have carried this around with me, along with a scale, a stainless steel table top used for making sausage, a band saw that was used at the store, and large aluminum pans that were used to mix up the sausage of various types. I believe the recipes are either the original or close to them as my memory particulars can get lost. I hope they are original and that one day someone may try them.

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Italian Salad
(As made by my father, Voyde Stafford, during holidays)

1 lb. Black olives
1 lb. green olives
sugar small amount
garden salad
10 green peppers
2 cans small black olives
3-4 pods garlic
olive oil
stuffed olives
cauliflower
1 pint Wine vinegar
2-3 red onions
cut raw carrots
salt sm. amount
1 jar drained Greek peppers
bay leaves [2]
Greek peppers
1 stalk cut raw celery
whole black pepper

Place in large glass container and let sit for several days. Works best at room temperature.

Baked Ham (used in the Julian and Stafford store for years)

Use a 7-10 lb. boiled ham (Holland fresh cured ham)
Take light brown sugar
Light brown vinegar and mix to a paste.
Add cherries, sliced pineapples and a small amount of the juices from each

Score ham using a criss cross method and place whole cloves where lines intersect. Place a thin layer of white sugar over the ham. Next place paste over the entire ham. Next place sliced pineapple in a decorative fashion as well as cherries over ham. Use toothpicks in order to keep in place. Finish with paste over everything. Bake in oven at 325′ F. for about 1 hour. Continue basting ham with paste until done. When done remove from oven and sprinkle with powdered sugar to provide a light coating.

Holiday Dressing:
(Used by Mom at Thanksgiving and Christmas or special occasions!)

1 package of cornbread mix
use cornbread mix just add egg and milk and butter
fry green onions, regular onions, green peppers
add celery
bake in butter [coat pan with butter and oil]
then mix cornbread with
Cuban hard bread and add some chicken broth
add egg and butter
touch of poultry season
then bake at 300′ till done

These were written by memory and may not be exact, but close enough to taste the past! They were family secrets that were held close for many years, but now I am sharing them for those who may want to try. Dennis & Gina perhaps one day these will be your secrets…