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Sausage recipes #1
Fresh Kielbasa Makes 5 pounds Everyone in Eastern Europe seems to have a variation on this sausage. Poland is most famous for their version, but I think this Lithuanian recipe from Bill Daileda of Saint Casmir's will keep all of Eastern Europe happy. It is the best that I have come across. Ingredients: 1 ½ tablespoons salt ½ tablespoon ground allspice ¼ teaspoon garlic powder ½ teaspoon freshly ground black pepper ½ teaspoon MSG (optional) 1 pound beef chuck, cut into large pieces 4 pounds pork butt, cut into large pieces 1 ¼ pounds fresh pork fatback cut into large pieces 1/2 cup cold water Sausage casings, about 14 feet, 1 inch in diameter Mix all the spices in a small jar. Shake well to mix them. Grind the meats and the fatback coarsely in a meat grinder or food processor. Place the mixture in a bowl. Add the seasonings and mix thoroughly through the meat. Mix in the cold water, which will make the meat easier to stuff. Stuff the mixture into casings From: Frugal Gourmet "On Our Immigrant Ancestors" Smoked Kielbasa This is Bill Daileda's version of smoked sausage, and it is a bit closer to what most Americans know as Polish sausage. It is Lithuanian in origin, however, and not as fatty as that stuff you get from the supermarket. Ingredients: 1/2 teaspoon MSG (optional) 1/2 teaspoon mustard seeds 3/4 tablespoon curing salt(made by Morton's and available in specialty shops or supermarkets) 1 /2 tablespoons salt 1 teaspoon freshly ground black pepper 1/2 tablespoon ground allspice 1/2 cup cold water 1/2 teaspoon garlic powder 4 pounds pork butt, coarsely ground 1 pound beef, coarsely ground To prepare, follow the directions for the fresh kielbasa, but then tie the stuffed casings into rings and smoke them. Romanian Sausages Mititei Makes 12 sausages Pearl Mailath, a Romanian friend in Indiana, invited us into her home for a real Romanian meal. This was before Romania erupted into what we hope will be independence. As she cooked these delicious sausages, we talked politics. I think the discussion made the sausages taste even better. These are great cooked on the outdoor grill. Ingredients: 4 5 cloves garlic, peeled 1 1/2 teaspoons salt 1/4 cup water 1 teaspoon freshly ground black pepper 1/2 teaspoon dried thyme, whole 1 teaspoon baking soda 1/2 teaspoon dried basil 1/2 cup Beef Stock or use canned 2/3 pound coarsely ground pork 1 pound ground chuck Crush the garlic well in the water, using a fork. Stir in the meat, baking soda, seasonings, and garlic puree together. Add Beef Stock and mix well. For each sausage, take 1/3 cup of the meat mixture, and roll between the palms of your hands into a sausage shape about 4 inches long. Place sausages side by side in a container and cover. Refrigerate overnight so the flavors can blend. These are excellent on the grill. They may also be broiled or baked in the oven. Broil the sausages about 3 minutes per side until cooked through and browned. HINT: WHEN HAND ROLLING SAUSAGES or meatballs of any kind, keep a small bowl of water near you so that you can keep your hands a bit wet. This way, the meat will not stick to your hands. From: The Frugal Gourmet "Our Immigrant Ancestors" Italian Sausage with Lemon Makes a little over 2 pounds Lemon is just great with pork, and this sausage with lemon is delightful. It is not heavy but rather very refreshing. 2 pounds pork butt, coarsely ground 1/4 pound pork fat, coarsely ground 1 tablespoon freshly ground fennel seed 1 tablespoon dried parsley 3 cloves garlic, crushed 1 teaspoon salt 4 tablespoons dry white wine 2 tablespoons freshly grated lemon peel Mix all the ingredients together. Let stand for 1 hour and mix again. Stuff into casings. Italian Sausage, Sicilian Style Makes 2 pounds This will be better than any sausage you can find in a market, except perhaps Fretta Brothers in New Jersey and Esposito's in Philadelphia. Well, there are some fine companies in Seattle also, Fresh made sausage, homemade, is a forgotten thing in our culture and I think that is a shame. 2 pounds lean pork butt, coarsely ground 1/4 pound pork fat, coarsely ground 1 tablespoon coarsely ground fennel seed 2 bay leaves, crushed 1 tablespoon dried parsley 3 cloves garlic, crushed 1/8 teaspoon dried hot red pepper flakes 1 teaspoon of salt 1/4 teaspoon ground black pepper 4 tablespoons dry white wine Mix all the ingredients together. Let stand one hour. Mix again and stuff into casings. Another variation is to omit the parsley and white wine, but add 1/2 cup of red wine. Source: The Frugal Gourmet Cooks Italian Italian Sausage With Parsley And Cheese Makes a little over 2 pounds This is a bit lighter than the sausages with red pepper flakes and I think this is a perfect sausage for a nice dinner with friends. 2 pounds pork butt, coarsely ground 1/4 pound pork fat, coarsely ground 3 tablespoons chopped fresh parsley 3 cloves garlic, crushed 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 tablespoons dry white wine 1/2 cup freshly grated Parmesan cheese Put all the ingredients together, and mix them well. Let rest an hour and mix again. Stuff into casings. Source: The Frugal Gourmet Cooks Italian Italian Cheese and Red Wine Sausage You will enjoy this variation on the plain Italian pork sausage. The addition of cheese and wine raises this sausage to dinner table conversation. Ingredients: 4 pounds boneless pork, shoulder or butt 1 tablespoon coarse ground fennel seed 2 bay leaves, crushed 3 tablespoons chopped parsley 5 garlic cloves, crushed 1/2 teaspoon dried red pepper flakes 3 teaspoons salt 1 teaspoon freshly ground black pepper 1 cup grated Parmesan or Romano cheese 3/4 Cup dry red wine 4 yards sausage casings Olive oil for cooking Grind the meat using the coarse blade. Mix all ingredients together and allow the mixture to sit for 1 hour before stuffing into casings. To cook, place in a frying pan with a tiny bit of olive oil and just enough water to cover the bottom of the pan. Cover and cook until the water evaporates. Then, continue to brown, turning once. Use throughout the book where Italian sausages are called for. Makes 4 pounds. Source: The Frugal Gourmet Cooks with Wine Homemade Pork Sausage Ingredients: One 5 pound Boston butt or meat scraps when you butcher hogs 2 tablespoons minced garlic 3 cups finely chopped onion Salt to taste Ground cayenne pepper to taste 1 1/2 cups finely chopped green onions 1 tablespoon dried mint or other seasonings to taste Using a meat grinder, finely grind together the meat and the fat into a large bowl. Mix in the onions, green onions, garlic, salt, pepper, mint, and any other seasonings you would like to use. Using the mixing spoons Mother Nature gave you, your hands, mix all the ingredients together. I usually fry a patty to test for seasonings and because by that time I'm hungry. Then pass the mixture through the meat grinder again to mix very well. You can freeze this in patties with waxed paper in between or stuff into casings. Source: Justin Wilson's "Homegrown Louisiana Cookin'" Boudin Ingredients: 2 1/2 pounds pork butt, cut into 1 inch cubes 1 pound pork liver, rinsed in cool water 2 quarts water 1 cup coarsely chopped onions 1/2 cup coarsely chopped bell peppers 1/2 cup coarsely chopped celery 41/4 teaspoons salt 21/2 teaspoons cayenne 11/2 teaspoons freshly ground black pepper 1 cup chopped parsley 1 cup chopped green onions, green parts only 6 cups cooked medium grain white rice A popular sausage made with bits of pork, fluffy white rice, and seasonings is the breakfast choice in Acadiana. Wrapped in a paper napkin or tucked into a slice of bread and washed down with a cup of dark coffee, it carries you through the morning. It's not necessary to stuff the sausage into casings. You can plunk a heaping spoonful of the mixture on a thick slice of Home Style French Bread (page 286) or any bread for that matter, not just for breakfast, but any time. I like to drizzle some Steen's 100 % Pure Cane Syrup on it too. The mark of a good boudin is lots of chopped parsley and green onions. 1. Put the pork, liver, water, onions, bell peppers, celery, 1 teaspoon of the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black pepper in a large heavy pot. Bring to a boil over high heat. Reduce the heat and simmer for about 11/2 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 11/2 cups of the broth. 2. Grind the pork and liver together with 1/2 cup of the parsley and 1/2 cup of the green onions in a meat grinder fitted with a 1/4 inch die. Or, put the pork and liver together with 1/2 cup of the parsley and 1/4 CUP of the green onions in a food processor fitted with a metal blade and pulse several times to coarsely grind the mixture. It should not be pureed into a paste. 3. Transfer to a large mixing bowl. Add the rice, the remaining salt, cayenne, black pepper, parsley, and green onion and mix well. Add the broth, 1/2 cup at a time and mix thoroughly 4. Either stuff the mixture into prepared 1 1/2 inch diameter casings and make 3 inch links. 5. Serve warm. The sausage can be reheated in a 325° oven. Andouille Sausage Andouille, Louisiana's famous sausage, is used in gumbos, jambalayas, and dressings. It gives pizzazz to any dish. Andouille is a smoked sausage; if you don't have a smoker, use a kettle grill. I use both garlic powder and fresh garlic to intensify the flavor. 1 boneless pork butt, cut into 1 inch cubes (about 5 pounds) 2 teaspoons freshly ground black pepper 1/2 cup Rustic Rub 1 teaspoon ground cumin 1 1/2 teaspoons chili powder 1 1/2 teaspoons crushed red pepper 1/4 cup paprika 2 teaspoons garlic powder 1 1/2 teaspoons file powder 1/4 cup chopped garlic 1. Put the pork and the rest of the ingredients in a large bowl, tossing to coat the meat evenly. Cover and refrigerate for at least 24 hours. 2. Remove from the refrigerator and put the mixture through a meat grinder using a 1/2 inch die. Or, coarsely grind the meat in a food processor fitted with the metal blade. 3. Stuff the mixture into the prepared 11/2 inch diameter casings, each piece about 10 inches long. It can be frozen indefinitely. About 5 pounds Source: Emeril Lagasse "Louisiana Real & Rustic" Fred's Andouille Sausage Ingredients: 1 1/2 yds large sausage casing (about 2-3; wide) 4 pounds lean fresh pork 2 pounds pork fat 3 1/3 tablespoons garlic cloves - finely minced 2 tablespoons salt - NOT iodized 1 tablespoon black pepper - freshly ground 1 teaspoon cayenne 1 teaspoon chili powder 1/2 teaspoon mace 1/2 teaspoon allspice 1 tablespoon thyme - minced 1 tablespoon marjoram - minced 1 tablespoon paprika 1/4 teaspoon bay leaf - ground 1/4 teaspoon sage 5 teaspoons liquid hickory smoke Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and grilled, it makes a delightful appetizer. It is also used in a superb oyster and Andouille gumbo popular in Laplace, a Cajun town about 30 miles from New Orleans that calls itself the Andouille Capital of the World. Cut the meat and fat into chunks about 1/2 inch across and pass once through the coarse blade of the meat grinder. Combine the pork with the remaining ingredients in a large bowl and mix well with a wooden spoon. Cut the casings into 26 inch lengths and stuff as follows: Tie a knot in each piece of casing about 2 inches from one end. Fit the open end over the tip of the sausage stuffer and slide it to about 1 inch from the wide end. Push the rest of the casing onto the stuffer until the top touches the knot Age at least overnight, then smoke for several hours using pecan, hickory or ash. Throw anything sweet, such as cane sugar or syrup, raw sugar, molasses, sugar cane or brown sugar on the wood before lighting. To cook, slice the Andouille 1/2 inch thick and grill in a hot skillet with no water for about 12 minutes on each side, until brown and crisp at the edges. Yield:(about 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick) Source: Cajun Fred |
Sausage recipes #1
Looking for my great Uncle Bill's recipe to show my girlfriend... I happened upon this fed... Thanks..and I agree hebm had the best meats..
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Sausage recipes #1
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Sausage recipes #1
On 2016-03-09 00:39:58 +0000, cshenk said:
> MMMMM----- Recipe via Meal-Master (tm) v8.05 > > Title: Xxcarol's sausage seasoning > Categories: Xxcarol, Sausage > Yield: 1 Servings > > 2 ts Salt > 2 ts Anise seed > 1 ts Black pepper > 1 ts Oregano > 1 ts Ginger > 1 ts Thyme > 1 ts Garlic powder > 1/2 ts Onion powder > 3/4 ts Hot hungarian paprika > > Hi all, this mix can be doubled and tripled and stored in a jar for > use. > > Add this to ground pork, mix well. I normally add about 1 TB to a > 1.5lb of ground pork but taste test that to see if it's more than you > want. > > I make it into patties and freeze as is to cook when ready. > > From the VB Kitchen of xxcarol: typed up 8Mar16 I have started producing my own breakfast sausage over the past year and have tried a few. I'll be trying yours. I'm curious how you "taste test" raw pork with seasoning to see if the seasoning is correct. Another curiousity: Where do you buy non-lean ground pork? I find a lot of it shrink-wrapped in supermarkets but always proudly labeled "lean". When I find it without that label, and when it looks like it has more fat on it, I buy it. But I can never remember where it was. The "lean pork" I've tried makes sausages that's hard as a brick. I've asked a few butchers if I could get something other than lean pork, but butchers these days only seem to be the stock-boys for meat packaged elsewhere. So they give me the basic Wal-Mart/Target response: "Uh... if we have it, it would be over there..." with a sweeping gesture that means "somewhere in the store". Having fallen for the "search for yourself to see if we have it or not" approach, I've taken to responding quickly with: "Could you please put your hand on it?" To which they usually flounce over and begin looking for it frequenly asking again, "What was it you wanted, again?" Sorry for the digression... |
Sausage recipes #1
gtr wrote in rec.food.cooking:
> On 2016-03-09 00:39:58 +0000, cshenk said: > > > MMMMM----- Recipe via Meal-Master (tm) v8.05 > > > > Title: Xxcarol's sausage seasoning > > Categories: Xxcarol, Sausage > > Yield: 1 Servings > > > > 2 ts Salt > > 2 ts Anise seed > > 1 ts Black pepper > > 1 ts Oregano > > 1 ts Ginger > > 1 ts Thyme > > 1 ts Garlic powder > > 1/2 ts Onion powder > > 3/4 ts Hot hungarian paprika > > > > Hi all, this mix can be doubled and tripled and stored in a jar for > > use. > > > > Add this to ground pork, mix well. I normally add about 1 TB to a > > 1.5lb of ground pork but taste test that to see if it's more than > > you want. > > > > I make it into patties and freeze as is to cook when ready. > > > > From the VB Kitchen of xxcarol: typed up 8Mar16 > > I have started producing my own breakfast sausage over the past year > and have tried a few. I'll be trying yours. > > I'm curious how you "taste test" raw pork with seasoning to see if > the seasoning is correct. > > Another curiousity: Where do you buy non-lean ground pork? I find a > lot of it shrink-wrapped in supermarkets but always proudly labeled > "lean". When I find it without that label, and when it looks like it > has more fat on it, I buy it. But I can never remember where it was. > The "lean pork" I've tried makes sausages that's hard as a brick. > > I've asked a few butchers if I could get something other than lean > pork, but butchers these days only seem to be the stock-boys for meat > packaged elsewhere. So they give me the basic Wal-Mart/Target > response: "Uh... if we have it, it would be over there..." with a > sweeping gesture that means "somewhere in the store". > > Having fallen for the "search for yourself to see if we have it or > not" approach, I've taken to responding quickly with: "Could you > please put your hand on it?" To which they usually flounce over and > begin looking for it frequenly asking again, "What was it you wanted, > again?" > > Sorry for the digression... No problem! I use pork butt most of the time. It's the right mix of fat and the bone is easy to cut around. Generally 6-8lbs is the cut size and you get about 1lb bone per volume if that so it's mostly meat and easily cut. -- |
Sausage recipes #1
On Sunday, March 13, 2016 at 4:32:37 PM UTC-4, gtr wrote:
> Another curiousity: Where do you buy non-lean ground pork? I find a > lot of it shrink-wrapped in supermarkets but always proudly labeled > "lean". When I find it without that label, and when it looks like it > has more fat on it, I buy it. But I can never remember where it was. > The "lean pork" I've tried makes sausages that's hard as a brick. I can occasionally find "unseasoned pork sausage" in the butcher case. You might have to resort to buying shoulder and grinding it yourself. Cindy Hamilton |
Sausage recipes #1
On Sunday, March 13, 2016 at 10:32:37 AM UTC-10, gtr wrote:
> On 2016-03-09 00:39:58 +0000, cshenk said: > > > MMMMM----- Recipe via Meal-Master (tm) v8.05 > > > > Title: Xxcarol's sausage seasoning > > Categories: Xxcarol, Sausage > > Yield: 1 Servings > > > > 2 ts Salt > > 2 ts Anise seed > > 1 ts Black pepper > > 1 ts Oregano > > 1 ts Ginger > > 1 ts Thyme > > 1 ts Garlic powder > > 1/2 ts Onion powder > > 3/4 ts Hot hungarian paprika > > > > Hi all, this mix can be doubled and tripled and stored in a jar for > > use. > > > > Add this to ground pork, mix well. I normally add about 1 TB to a > > 1.5lb of ground pork but taste test that to see if it's more than you > > want. > > > > I make it into patties and freeze as is to cook when ready. > > > > From the VB Kitchen of xxcarol: typed up 8Mar16 > > I have started producing my own breakfast sausage over the past year > and have tried a few. I'll be trying yours. > > I'm curious how you "taste test" raw pork with seasoning to see if the > seasoning is correct. > > Another curiousity: Where do you buy non-lean ground pork? I find a > lot of it shrink-wrapped in supermarkets but always proudly labeled > "lean". When I find it without that label, and when it looks like it > has more fat on it, I buy it. But I can never remember where it was. > The "lean pork" I've tried makes sausages that's hard as a brick. That's the stuff they sell at the Safeway - mainland style lean ground pork. I have to go to a local chain to get proper fatty pork. > > I've asked a few butchers if I could get something other than lean > pork, but butchers these days only seem to be the stock-boys for meat > packaged elsewhere. So they give me the basic Wal-Mart/Target > response: "Uh... if we have it, it would be over there..." with a > sweeping gesture that means "somewhere in the store". > > Having fallen for the "search for yourself to see if we have it or not" > approach, I've taken to responding quickly with: "Could you please put > your hand on it?" To which they usually flounce over and begin looking > for it frequenly asking again, "What was it you wanted, again?" > > Sorry for the digression... |
Sausage recipes #1
Cindy Hamilton wrote in rec.food.cooking:
> On Sunday, March 13, 2016 at 4:32:37 PM UTC-4, gtr wrote: > > > Another curiousity: Where do you buy non-lean ground pork? I find > > a lot of it shrink-wrapped in supermarkets but always proudly > > labeled "lean". When I find it without that label, and when it > > looks like it has more fat on it, I buy it. But I can never > > remember where it was. The "lean pork" I've tried makes sausages > > that's hard as a brick. > > I can occasionally find "unseasoned pork sausage" in the butcher > case. > > You might have to resort to buying shoulder and grinding it yourself. > > Cindy Hamilton Shoulder works too, but theres more awkward bone to work around thn a pork butt. -- |
Sausage recipes #1
On Sun, 13 Mar 2016 13:32:32 -0700, gtr > wrote:
> > I'm curious how you "taste test" raw pork with seasoning to see if the > seasoning is correct. Take a small piece and cook it. Taste. Simple indeed. -- sf |
Sausage recipes #1
"gtr" > wrote in message news:2016031313323295151-xxx@yyyzzz... > I'm curious how you "taste test" raw pork with seasoning to see if the > seasoning is correct. > > Another curiousity: Where do you buy non-lean ground pork? I find a lot > of it shrink-wrapped in supermarkets but always proudly labeled "lean". > When I find it without that label, and when it looks like it has more fat > on it, I buy it. But I can never remember where it was. The "lean pork" > I've tried makes sausages that's hard as a brick. > > I've asked a few butchers if I could get something other than lean pork, > but butchers these days only seem to be the stock-boys for meat packaged > elsewhere. So they give me the basic Wal-Mart/Target response: "Uh... if > we have it, it would be over there..." with a sweeping gesture that means > "somewhere in the store". > > Having fallen for the "search for yourself to see if we have it or not" > approach, I've taken to responding quickly with: "Could you please put > your hand on it?" To which they usually flounce over and begin looking > for it frequenly asking again, "What was it you wanted, again?" > > Sorry for the digression... I make my own sausage too. Our pork isn't fatty enough so I buy pork belly and mince that with it. My sausage would probably be a bit bland for you because of the lack of peppers but I add grated apples, herbs and salt. I do taste test mine by frying a tiny amount. -- http://www.helpforheroes.org.uk/shop/ |
Sausage recipes #1
"Cindy Hamilton" > wrote in message ... > On Sunday, March 13, 2016 at 4:32:37 PM UTC-4, gtr wrote: > >> Another curiousity: Where do you buy non-lean ground pork? I find a >> lot of it shrink-wrapped in supermarkets but always proudly labeled >> "lean". When I find it without that label, and when it looks like it >> has more fat on it, I buy it. But I can never remember where it was. >> The "lean pork" I've tried makes sausages that's hard as a brick. > > I can occasionally find "unseasoned pork sausage" in the butcher > case. > > You might have to resort to buying shoulder and grinding it yourself. Ahh I missed that he was not grinding his own. I always grind mine. -- http://www.helpforheroes.org.uk/shop/ |
Sausage recipes #1
On Sunday, March 13, 2016 at 6:03:22 PM UTC-4, cshenk wrote:
> > Shoulder works too, but theres more awkward bone to work around than a > pork butt. > I thought "pork butt" and "Pork shoulder" were the same. http://www.richardfisher.com |
Sausage recipes #1
On 2016-03-13 21:35:03 +0000, cshenk said:
> No problem! I use pork butt most of the time. It's the right mix of > fat and the bone is easy to cut around. Generally 6-8lbs is the cut > size and you get about 1lb bone per volume if that so it's mostly meat > and easily cut. So you grind it yourself? |
Sausage recipes #1
On 3/14/2016 3:46 PM, Sqwertz wrote:
> Is that stuff right next to the dairy-free cow's milk?;-) > > -sw Your woman abuse is as grotesque, unprovoked, and ugly as anything anyone in this medium has ever done. You are a pathological woman-hater and a deeply disturbed and wounded little man: ++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++ "Why do you even bother posting if that's all you have to say? We've heard the same thing at least 2,000 times by now." -sw "OK, so it's your planet so I guess you get to define what all teens on Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia entry: "Teenagers on Planet Bove only eat chicken strips, fries, and baby carrots". -sw "Incredible. And you STILL don't shut up." -sw I thought you were here just to talk about cooking? You've only said that at least 25 times, yet 95% of the flack you get is about off-topic subjects. -sw Way to go, Julie! You beat her down into speechlessness. -sw "Why do you even bother posting if that's all you have to say? We've heard the same thing at least 2,000 times by now." -sw "Incredible. And you STILL don't shut up." -sw I thought you were here just to talk about cooking? You've only said that at least 25 times, yet 95% of the flack you get is about off-topic subjects. -sw Way to go, Julie! You beat her down into speechlessness. -sw I didn't think Julie was even capable of using the phone. -sw You seem to have a problem remembering things. Maybe you should have written down the once you realized you liked it. -sw Wow. She catches on quick when her mind isn't clouded by irrational spite. -sw Congratulations! Your post has been approved by Julie. [High Five] -sw Yeah, I see tuna and cheddar on pizza every time I visit Planet Bove. -sw You can't rent this stuff at Red Box. -sw You tell him Julie! <snort> -sw That wasn't your original argument. Your argument was that you couldn't remember where you got them. Then when somebody tells you how to solve that problem, you come up with a different argument to explain why the proposed solution won't work. Same 'ol song and dance. -sw <snip rest unread> -sw So WTF are you basing your unfounded theories on? Angela was about 3 years old and you had left grade school decades earlier. What would have been your direct experience with the New York public school system in the early 2000's? -sw What I'm trying to say is that Julie is full of shit again. It's amazing how much time Julie spends describing her miserable fantasy world. -sw Again, only in YOUR house. -sw ++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++++++++++++++++++++++ |
Sausage recipes #1
gtr wrote in rec.food.cooking:
> On 2016-03-13 21:35:03 +0000, cshenk said: > > > No problem! I use pork butt most of the time. It's the right mix > > of fat and the bone is easy to cut around. Generally 6-8lbs is the > > cut size and you get about 1lb bone per volume if that so it's > > mostly meat and easily cut. > > So you grind it yourself? Yup! We use the bone part in a crockpot other dish rather than cutting like crazy to get the last scraps. Makes for a meaty bean pot with pork bone. -- |
Sausage recipes #1
Helpful person wrote in rec.food.cooking:
> On Sunday, March 13, 2016 at 6:03:22 PM UTC-4, cshenk wrote: > > > > Shoulder works too, but theres more awkward bone to work around > > than a pork butt. > > > I thought "pork butt" and "Pork shoulder" were the same. > > http://www.richardfisher.com Smile, no. Different cut but often interchangable in how you cook it so it could seem the same. -- |
Sausage recipes #1
On 3/14/2016 1:22 PM, Helpful person wrote:
> On Sunday, March 13, 2016 at 6:03:22 PM UTC-4, cshenk wrote: >> >> Shoulder works too, but theres more awkward bone to work around than a >> pork butt. >> > I thought "pork butt" and "Pork shoulder" were the same. > > http://www.richardfisher.com > So did I -- ღ.¸¸.œ«*¨`*œ¶ Cheryl |
Sausage recipes #1
On 3/15/2016 7:04 PM, gtr wrote:
> > I also picked up a whole chicken and tomorrow, after making sausage, I > will either smoke it or roast it in the slow cooker, neither of which > I've attempted before. How do you roast in the slow cooker? -- ღ.¸¸.œ«*¨`*œ¶ Cheryl |
Sausage recipes #1
On Tue, 15 Mar 2016 16:04:43 -0700, gtr > wrote:
>He said he'd been grinding beef today, and did that matter. I said no. > He said great because otherwise it would take about 30 minutes to >clean it, and he didn't have that kind of leisure time. So now maybe I >know one of the tricks of getting some fresh ground pork--not complaing >about a little bit of beef in there. Being pleasant and cooperative is almost always the best bet. But NOT something necessarily common in this group. |
Sausage recipes #1
On Tue, 15 Mar 2016 19:31:35 -0500, Sqwertz >
wrote: >On Tue, 15 Mar 2016 20:01:07 -0400, Cheryl wrote: > >> On 3/14/2016 1:22 PM, Helpful person wrote: >>> On Sunday, March 13, 2016 at 6:03:22 PM UTC-4, cshenk wrote: >>>> >>>> Shoulder works too, but theres more awkward bone to work around than a >>>> pork butt. >>>> >>> I thought "pork butt" and "Pork shoulder" were the same. >>> >>> http://www.richardfisher.com >>> >> >> So did I > >A pork shoulder is a pork butt + a pork picnic - about 16-18 pounds >total. The two sub-cuts often say "shoulder" on them, but should also >specify whether it's a butt or picnic portion of the shoulder. > >-sw yes. Janet US |
Sausage recipes #1
On 3/15/2016 8:31 PM, Sqwertz wrote:
> On Tue, 15 Mar 2016 20:01:07 -0400, Cheryl wrote: > >> On 3/14/2016 1:22 PM, Helpful person wrote: >>> On Sunday, March 13, 2016 at 6:03:22 PM UTC-4, cshenk wrote: >>>> >>>> Shoulder works too, but theres more awkward bone to work around than a >>>> pork butt. >>>> >>> I thought "pork butt" and "Pork shoulder" were the same. >>> >>> http://www.richardfisher.com >>> >> >> So did I > > A pork shoulder is a pork butt + a pork picnic - about 16-18 pounds > total. The two sub-cuts often say "shoulder" on them, but should also > specify whether it's a butt or picnic portion of the shoulder. > > -sw > Thanks sweetie. That clears it up for me. -- ღ.¸¸.œ«*¨`*œ¶ Cheryl |
Sausage recipes #1
On 2016-03-16 00:05:59 +0000, Cheryl said:
> On 3/15/2016 7:04 PM, gtr wrote: >> >> I also picked up a whole chicken and tomorrow, after making sausage, I >> will either smoke it or roast it in the slow cooker, neither of which >> I've attempted before. > > How do you roast in the slow cooker? http://www.familyfreshmeals.com/2014...-crockpot.html We're using root vegetables instead: potato and carrots. |
Sausage recipes #1
On 2016-03-16 00:10:36 +0000, The New Other Guy said:
> On Tue, 15 Mar 2016 16:04:43 -0700, gtr > wrote: > >> He said he'd been grinding beef today, and did that matter. I said no. >> He said great because otherwise it would take about 30 minutes to >> clean it, and he didn't have that kind of leisure time. So now maybe I >> know one of the tricks of getting some fresh ground pork--not complaing >> about a little bit of beef in there. > > Being pleasant and cooperative is almost always the best bet. In my case, it's also a question of finding someone for whom pleasance and cooperation will help me procure the meats I'm looking for. > |
Sausage recipes #1
On 3/15/2016 7:04 PM, gtr wrote:
> I was passing Whole Foods today on the way home today and stopped by. > Asked if they could grind me some pork shoulder for sausage, maybe throw > some fat trimmings in to sap the lean rating. He picked up a 2.5 pound > block of shoulder and showed me the fat that was in it, and he'd looked > fatty enough. > > He said he'd been grinding beef today, and did that matter. I said no. > He said great because otherwise it would take about 30 minutes to clean > it, and he didn't have that kind of leisure time. So now maybe I know > one of the tricks of getting some fresh ground pork--not complaing about > a little bit of beef in there. Uh... you don't want a butcher who will readily grind multiple types of meat without cleaning the grinder first! That's the first sign of a lazy butcher. Or a consumer in a rush who doesn't care what they eat. Jill |
Sausage recipes #1
On 3/15/2016 10:20 PM, gtr wrote:
> There's a lot between simple control and rocket science. As I ponder > it, it's not so easy to flavor all the pork, cook a patty and then go > back and unseason the pork and try again. I could just season one patty, > and then figure out how that applies to an additional 2 pounds. Come on, no one suggested you season then go back and *unseason* it. Impossible! Season a pinch of the ground pork, cook it, taste it, adjust the seasonings for the rest of the batch. You're either trolling or picking at nits. Jill |
Sausage recipes #1
gtr wrote:
> > I was passing Whole Foods today on the way home today and stopped by. > Asked if they could grind me some pork shoulder for sausage, maybe throw > some fat trimmings in to sap the lean rating. He picked up a 2.5 pound > block of shoulder and showed me the fat that was in it, and he'd looked > fatty enough. > > He said he'd been grinding beef today, and did that matter. I said no. > He said great because otherwise it would take about 30 minutes to clean > it, and he didn't have that kind of leisure time. So now maybe I know > one of the tricks of getting some fresh ground pork--not complaing about > a little bit of beef in there. Do I really need to say it. . . |
Sausage recipes #1
Brooklyn1 expressed precisely :
> gtr wrote: >> >> I was passing Whole Foods today on the way home today and stopped by. >> Asked if they could grind me some pork shoulder for sausage, maybe throw >> some fat trimmings in to sap the lean rating. He picked up a 2.5 pound >> block of shoulder and showed me the fat that was in it, and he'd looked >> fatty enough. >> >> He said he'd been grinding beef today, and did that matter. I said no. >> He said great because otherwise it would take about 30 minutes to clean >> it, and he didn't have that kind of leisure time. So now maybe I know >> one of the tricks of getting some fresh ground pork--not complaing about >> a little bit of beef in there. > > Do I really need to say it. . . > https://www.youtube.com/watch?v=Kgd6Vt6NLCI |
Sausage recipes #1
gtr wrote:
> > There's a lot between simple control and rocket science. As I ponder > it, it's not so easy to flavor all the pork, cook a patty and then go > back and unseason the pork and try again. I could just season one patty, > and then figure out how that applies to an additional 2 pounds. Why do you think there is only one predominent flavor/end goal for pork sausage? Since youre working in small quantity, 1-2 lbs, make up several 1-2 lb batches, each with a different predominent flavor; cheese, parsley, wine, fennel, hot pepper, sweet pepper, roasted garlic, sun dried tomatoes... the list is endless. Each time try something different and after cooking and eating make notes as to what you like, dislike, what to add more of, less of, etc. Cooking is dynamic, one shouldn't strive for ultimacy on the first attempt or even any subsequent attempt. You'll never make decent sausage anyway, since you are using pre ground mystery meat the best you can hope for is sausage tantamont to fast food burgers. The method used to ensure good sausage is to season meat *prior* to grinding... I urge you to before buying any ingredients buy a good meat grinder, otherwise you're clearly masturbating sausage. |
Sausage recipes #1
On 2016-03-16 04:43:50 +0000, jmcquown said:
> Season a pinch of the ground pork, cook it, taste it, adjust the > seasonings for the rest of the batch. No, as I said, I find that problematic for the reasons I've already indicated. I still think it's better for me like this: > My assumption was probably more logical to begin with: Like pickles, > you take your best educated guess, staying on the reserved side, keep > good notes, and iron it out the next time you try it. I like a wide > rang of tastes (in both sausage and pickles) so it's not likely to > provide any big disaster. If you consider that approach a trolling menace, I suggest you up your meds. |
Sausage recipes #1
Brooklyn1 wrote:
> > gtr wrote: > > > > I was passing Whole Foods today on the way home today and stopped by. > > Asked if they could grind me some pork shoulder for sausage, maybe throw > > some fat trimmings in to sap the lean rating. He picked up a 2.5 pound > > block of shoulder and showed me the fat that was in it, and he'd looked > > fatty enough. > > > > He said he'd been grinding beef today, and did that matter. I said no. > > He said great because otherwise it would take about 30 minutes to clean > > it, and he didn't have that kind of leisure time. So now maybe I know > > one of the tricks of getting some fresh ground pork--not complaing about > > a little bit of beef in there. > > Do I really need to say it. . . Not at all, Sheldon. LOL! We know the drill from there. :-D I'm actually surprised that the butcher told him that. |
Sausage recipes #1
On 2016-03-09 00:39:58 +0000, cshenk said:
> Hi all, this mix can be doubled and tripled and stored in a jar for > use. > > Add this to ground pork, mix well. I normally add about 1 TB to a > 1.5lb of ground pork but taste test that to see if it's more than you > want. I suppose my confusion upstream was that if I tasted this to see if it was "MORE than you want" I can't un-more it. I could instead cheat your suggestiong to see if it was underseasoned; that I could recover from. In any case, I trust your experience and intend to use your recommendation as is. Call my insane! But that's the kind of trusting guy I am. > I make it into patties and freeze as is to cook when ready. This stuff smells great! I'm fixing to add this to my newly acquired pork-contaminated-by-beef that will undoubtedly kill me, after I roast the chicken. But before I die, what size patties do you make for this stuff to use at breakfast? More like 1.5 oz or more like 2 oz? I know, I could cook a breakfast with both sized test patties see but thought I'd ask first. |
Sausage recipes #1
On 2016-03-16 23:05:05 +0000, gtr said:
> But before I die, what size patties do you make for this stuff to use > at breakfast? More like 1.5 oz or more like 2 oz? I know, I could > cook a breakfast with both sized test patties see but thought I'd ask > first. I must forge on. In googling such matters I find references to both measures abound. The smaller would likely encourage me to eat two. The larger, I'd likely to the one. I'll go with 2.0. |
Sausage recipes #1
On 2016-03-16 23:28:27 +0000, Sqwertz said:
> On Wed, 16 Mar 2016 16:05:05 -0700, gtr wrote: > >> This stuff smells great! I'm fixing to add this to my newly acquired >> pork-contaminated-by-beef that will undoubtedly kill me... > > After which you will burn in Hindu-Muslim Hell! And though a misery of torment, the food is excellent there! |
Sausage recipes #1
On 3/16/2016 5:28 PM, Sqwertz wrote:
> After which you will burn in Hindu-Muslim Hell! > > -sw Your woman abuse is as grotesque, unprovoked, and ugly as anything anyone in this medium has ever done. You are a pathological woman-hater and a deeply disturbed and wounded little man: ++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++ "Why do you even bother posting if that's all you have to say? We've heard the same thing at least 2,000 times by now." -sw "OK, so it's your planet so I guess you get to define what all teens on Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia entry: "Teenagers on Planet Bove only eat chicken strips, fries, and baby carrots". -sw "Incredible. And you STILL don't shut up." -sw I thought you were here just to talk about cooking? You've only said that at least 25 times, yet 95% of the flack you get is about off-topic subjects. -sw Way to go, Julie! You beat her down into speechlessness. -sw "Why do you even bother posting if that's all you have to say? We've heard the same thing at least 2,000 times by now." -sw "Incredible. And you STILL don't shut up." -sw I thought you were here just to talk about cooking? You've only said that at least 25 times, yet 95% of the flack you get is about off-topic subjects. -sw Way to go, Julie! You beat her down into speechlessness. -sw I didn't think Julie was even capable of using the phone. -sw You seem to have a problem remembering things. Maybe you should have written down the once you realized you liked it. -sw Wow. She catches on quick when her mind isn't clouded by irrational spite. -sw Congratulations! Your post has been approved by Julie. [High Five] -sw Yeah, I see tuna and cheddar on pizza every time I visit Planet Bove. -sw You can't rent this stuff at Red Box. -sw You tell him Julie! <snort> -sw That wasn't your original argument. Your argument was that you couldn't remember where you got them. Then when somebody tells you how to solve that problem, you come up with a different argument to explain why the proposed solution won't work. Same 'ol song and dance. -sw <snip rest unread> -sw So WTF are you basing your unfounded theories on? Angela was about 3 years old and you had left grade school decades earlier. What would have been your direct experience with the New York public school system in the early 2000's? -sw What I'm trying to say is that Julie is full of shit again. It's amazing how much time Julie spends describing her miserable fantasy world. -sw Again, only in YOUR house. -sw ++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++++++++++++++++++++++ |
Sausage recipes #1
On 3/15/2016 6:31 PM, Sqwertz wrote:
> it's a butt > I have been stuffing my fat little ****ing face again with food I 'borrowed' from: https://www.austinfoodbank.org/news/...unteer-quarter OK I admit it, I am eating my way through Texas. Make me a zip code, or two. |
Sausage recipes #1
On 2016-03-16 02:14:29 +0000, gtr said:
> On 2016-03-16 00:05:59 +0000, Cheryl said: > >> On 3/15/2016 7:04 PM, gtr wrote: >>> >>> I also picked up a whole chicken and tomorrow, after making sausage, I >>> will either smoke it or roast it in the slow cooker, neither of which >>> I've attempted before. >> >> How do you roast in the slow cooker? > > http://www.familyfreshmeals.com/2014...-crockpot.html > > > We're using root vegetables instead: potato and carrots. Worked great too. Seemingly everything does, in a slow cooker. I've done 4 or 5 significant block-o-meat cookments and they've all been exceptional. The chicken was too. My first time cooking a whole chicken. I had intended to cook in my smoker--which would also have been a first, but I had to do some reclamation cleaning on the thing, so I put it off. |
Sausage recipes #1
On 2016-03-17 16:47:32 +0000, Sqwertz said:
> I have been stuffing my fat little ****ing face again with food I > 'borrowed' from: > > https://www.austinfoodbank.org/news/...unteer-quarter > > > OK I admit it, I am eating my way through Texas. > > Make me a zip code, or two. Kudos for your efforts. Pretty cool. |
Sausage recipes #1
On 3/17/2016 11:43 AM, gtr wrote:
> On 2016-03-17 16:47:32 +0000, Sqwertz said: > >> I have been stuffing my fat little ****ing face again with food I >> 'borrowed' from: >> >> https://www.austinfoodbank.org/news/...unteer-quarter >> >> >> >> OK I admit it, I am eating my way through Texas. >> >> Make me a zip code, or two. > > Kudos for your efforts. Pretty cool. > :-)))))) |
Sausage recipes #1
On 2016-03-17 22:29:47 +0000, Sqwertz said:
>> Kudos for your efforts. Pretty cool. > > The Casa Boner must be back (or has he been here the whole time? > <shrug>). Off his meds again posting that for the 1,500th time. > > Thanks GTR, but it's kinda old and stale news :-) Says something for the effectiveness of my filtering that I hadn't seen it before. On the other hand I don't come here often. |
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