Making sausage

W.Lynn started a blog post Making sausage
04-22-2017, 08:20 PM

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Making sausage

It's been a fun afternoon, knives were wielded, gloves were worn, and the RP has a MUCH better understanding of the level of spices I have stocked.

He just cut up 2 pork shoulder butts. (Don't blame me, I didn't name the cut.)

We made 18 pounds, give or take a few ounces, of sausage. 3 pound lots of basic breakfast sausage, maple breakfast sausage, and Italian sausage. And one 9 pound batch of honey-jalopeno sausage to be made into links tomorrow, and shared with friends.

This isn't so much about recipes, recipes are everywhere. It's a little about health - since I'm allergic to fennel, and fennel seed is in MANY sausages. But also knowing what's in your food, because there's nothing in it that we didn't put in. And as usual, about adapting.

We adapted the recipes to suit our tastes, the amount of meat, and my health needs. Now, I mentioned meat snack-sticks (the alternative to jerky,) more than once, but he wasn't so interested in being introduced to curing yet.

But I think he'll get there.
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4 comments
- #2
  
  W.Lynn commented
  
  06-24-2017, 10:44 PM
  
  Editing a comment
  
  We've been grinding a brisket for our ground beef, pretty much any time there's room to put some in the freezer, and the price is under $2 a pound (so almost any time we want, it IS a beef producing state.) He trims ALL the fat off, and I use the kitchen utility scissors to snip the cleaner-looking, firmer bits small. We have bacon handy if we need to supplement the fat, for 80/20 or 85/15, but haven't needed to yet. It takes a commitment of time to do it, trimming, grinding, bag it up, and get it all into the freezer. Considering how much less it gets handled, there is very little scent to it, and it isn't at all unpleasant. Things I can't usually say about regular retail ground beef.
- #3
  
  redman2006 commented
  
  06-25-2017, 05:57 AM
  
  Editing a comment
  
  I wish we could get beef at that price.....any cut or quality.
  
  I would love to have some brisket for the smoker, but at $5+ per lb, it just won't t happen.
- #4
  
  W.Lynn commented
  
  06-26-2017, 12:35 AM
  
  Editing a comment
  
  We check sales, and go out of our way sometimes. Any time you have to make a trip somewhere for any reason, be sure to take an ice chest, and check grocery sales before you head home. You might get beef lower than you'd otherwise see. Also ask about case-pricing at your local stores, and warehouse or membership stores. If you get a commitment from people you trust to take one off your hands at cost, it may be worth picking up a case. My daughter once bought a case of whole, boneless, pork loin. It was a LOT of meat, I still have jars of canned chunks, so tender you can mash it with a spoon. I drain it and break it up just a little for pork fried rice.
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Making sausage