Okay All You Meat Grinding Folks... what to grind first?
On Jul 23, 2:11*pm, "jmcquown" > wrote:
> I think the guys at the grocery store finally got fed up with my selecting
> meat and asking them to grind it for me. *So I broke down and bought an
> electric meat grinder. *It's mfg by Sky Enterprises USA and is a 2.6HP 2000W
> grinder (with all the attachments, including those for stuffing sausage
> casings).
>
> I still have to move things around in my storage area off the kitchen to
> make room for it. *I think I can relegate the fondue pot and the Interbake3
> pizelle/sandwich/waffle iron to the closet in the spare room. *LOL
>
> Now I'm wondering what I should start off with. *Ground beef using chuck
> roast and/or brisket? *Sausage?
>
> The recipe for Chaurice sausage from The Gumbopages looks simple enough. *I
> love Chaurice sausage. *It can be ground as patties or piped into casings.
> (I'm sure I'd just start off with the patties.) *The recipe looks pretty
> simple:
>
> Chaurice
>
> * * * *4 pounds lean fresh pork, butt or shoulder
> * * * 2 pounds fresh pork fat
> * * * 2 cups onion, finely minced
> * * * 1-1/2 tablespoons garlic, finely minced
> * * * 1-1/2 teaspoons cayenne
> * * * 1/2 teaspoon chili powder
> * * * 1 teaspoon crushed red pepper flakes
> * * * 8 teaspoons salt
> * * * 2 teaspoons freshly ground red pepper
> * * * 2 teaspoons dried thyme leaves, crushed
> * * * 5 tablespoons parsley, finely chopped
> * * * 3 bay leaves, finely crushed
> * * * 1/2 teaspoon allspice
> * * * 3 yards small sausage casing (optional)
>
> Cut the pork at fatback into small pieces. Mix together and run once through
> the coarse disc of a meat grinder, into a large bowl. Add the seasonings and
> mix thoroughly until the stuffing is very smooth and well-blended.
>
> Make into patties, and use within three days or freeze. Also, you can stuff
> the chaurice into casings; make each sausage about six inches in length.
>
> YIELD: Approximately 18 servings.
>
> I'd love to make Andouille but I don't have a smoker. *Even if I did, I
> don't think I could find hickory or pecan wood easily around here.
>
> What say you? *Ground beef, sausage... what to start with?
>
> Jill
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