Ingredients:
½ tsp garlic powder
½ tsp dried sage
½ tsp dried thyme
½ tsp vinegar
salt and pepper
1/8 tsp nutmeg
Dash of Cayenne
½ tsp maple syrup
½ tsp red pepper flake
1 lb. batch of pork shoulder and add ¼ lb. pork belly fat (skin removed)
1 3-foot length sausage casing (29-32mm, 1 1/8″ – 1 1/4″, Natural Hog
½ cup water
10 Saltine crackers chopped finely in food processor

Open one end of the hog casing and fill a little with running tap water. Squeeze the water through the case. Do this a couple more times to clean the inside of the casing. Soak the casing in water with a touch of vinegar for an hour. This makes the casing easier to chew when cooked with the casing on.

Cut the meat into ½ inch cubes. This makes it easier to grind the meat through a small grinder setting on a KitchenAid grinder attachment. Grind a second time.

In the KitchenAid mixing bowl, add the sausage ingredients seasonings to the meat, crackers, and the water. Attach the mixing paddle and mix the meat and mix on low setting 2 minutes. Place the mixing bowl in the refrigerator. Need to always keep the meat cold to preserve the fat.

Setup the KitchenAid with the casing stuffer and stuff the casing. Roll the casing on the counter to get it even meat. About 4 inches from one end pinch the sausage and turn the link away from you. Another 4 inches down the same but roll the link towards you. Do this until the entire casing is completely linked. Place in the frig in a sealed container overnight if you will use the sausage the next day or you can place the links in a freezer bag and freeze until use.

When cooking: Remove the casing. Cook in a 350° over covered for 30 minutes. Remove and brown in a fry pan on two sides to create browned sides.

As of 5/3/23

Pie Crust – In a food processor run two of these, one for the bottom crust and one for the top crust.

1 ¼ Cup All Purpose Flour
½ tsp salt
½ tsp sugar
8 TBSP (1 stick) cold butter
2 TBSP cold water

Run in a food processor to make small clumps. Add the water and pulse again until the butter and flour can form a ball when mashed in your finger. Pour it on a board and form a disc. Wrap in plastic and leave in frig for 30 minutes. Repeat the process for the top crust. Remove from the frig and roll into a 20-inch round for a 10” oven proof pie plate. Place over the plate and form the sides. Roll the 2nd crust out and then cut it into 1” strips to make the lattice top.

Pie Filling –

2.5 lbs. of apples peeled and sliced into small pieces.
1 TBSP lemon juice
½ cup light brown sugar
¼ cup granulated sugar
1 ½ tsp ground cinnamon
¼ tsp nutmeg
Pinch of Salt
2 TBSP cornstarch
1 tsp vanilla extract
2 TBSP butter

Mix all the filling in a very large pot. Let sit for 15 minutes. On medium heat cook until the apples have softened. Stir often. Cook ~10 minutes. Add the filling to the crust, then add the lattice on top. You will have to check out a video on how to weave the lattice. It is sort of hard to describe in words.

Preheat oven to 375°. Brush either milk or cream on the lattice crust (this makes it brown good). Bake in oven for 50 minutes or until the filling begins to bubble. Remove and cool before serving. Even though the crust might be cool the filling might still be warm, which makes it difficult to slice the pie in one piece when serving. Later cut a slice of pie and microwave for 20 or 30 seconds then add cold ice cream on top.

As of 10/2/23

Click on pic to enlarge

Makes 4 scones.

1 cup all-purpose flour
¼ cup granulated sugar
1 tsp baking powder
¼ tsp baking soda
1 tsp dried culinary lavender (Crushed in a mortar and pestle)
1 tsp lemon zest
¼ tsp Kosher salt
½ stick pre-frozen butter
¼ cup milk or cream, plus a little for brushing on the scone before baking
½ egg beaten
½ tsp vanilla extract

Icing

3 Tablespoons heavy cream
1 tsp dried culinary lavender
1 TBSP fresh lemon juice
1 cup confectioners’ sugar

Preheat oven to 400°.

Scone

Whisk flour, sugar, baking powder, baking soda, lavender, lemon zest, and salt together in a large bowl.

With a box grater, grate the frozen butter. Add butter to the flour mixture and combine with a pastry cutter until it makes small balls. Place all in the refrigerator while mixing the liquid ingredients.

Whisk cream, egg, and vanilla extract together in a small bowl. Mix into the flour mixture until mixed well.

Pour onto the counter and work the dough into a ball. Press down onto the ball and make a 4-to-5-inch disc. With a bench scraper, cut into 4 triangles. Place the triangles on parchment paper on a baking sheet and brush the scones with cream. Place in the frig for about 15 minutes. The idea is to keep everything cold; it is much easier to work.

Bake in the oven 22 minutes. Remove to a counter and let cool.

Icing

In a small saucepan add the cream and lavender. Bring the cream to a simmer and turn off heat. Rest for 15 minutes. Strain the lavender out of the cream and discard. Add the lemon and mix. Add the confectioners’ sugar and mix into a smooth paste. Spoon the sugar onto the warm scone and let set.

As of 8/5/23