Sausage recipes #1

[Ed Pawlowski]

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

[beachb...@gmail.com]

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..

[cshenk]

beachb...@gmail.com wrote in rec.food.cooking:

> 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..

We can't find that specific recipe but ehre is mine.

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

MMMMM


--

[gtr]

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...

[cshenk]

gtr wrote in rec.food.cooking:

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.

--

[Cindy Hamilton]

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

[dsi1]

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.

[cshenk]

Cindy Hamilton wrote in rec.food.cooking:

Shoulder works too, but theres more awkward bone to work around thn a
pork butt.


--

[Nunya Bidnits]

"gtr" wrote in message news:2016031313323295151-xxx@yyyzzz...

>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.

You make a small sample patty, slap it in a skillet, taste, and
adjust mixture as necessary. Not rocket science.

>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.

Ground pork in my markets comes in trays, fresh ground in store,
usually marked 80% lean. It's just ground pork shoulder and
trimmings from pork loin. I stopped grinding my own because I
can pick out a pork butt and have them grind it for me on the
very coarse plate, which is perfect because mixing the seasoning
mixture in brings it to the exact right slightly stringy
texture.

>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".

I don't know who you thought you were asking but they weren't
butchers or meatcutters, they were flunkies. Sounds like all you
have is pre-packaged crap from some central facility. If they
don't process meat in-store where you shop you should consider a
better store.

MartyB

[sf]

On Sun, 13 Mar 2016 13:32:32 -0700, gtr <x...@yyy.zzz> 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

[Ophelia]

"gtr" <x...@yyy.zzz> 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/

[Ophelia]

"Cindy Hamilton" <angelica...@yahoo.com> wrote in message
news:0def60c9-4f61-44d5...@googlegroups.com...

Ahh I missed that he was not grinding his own. I always grind mine.

--
http://www.helpforheroes.org.uk/shop/

[Helpful person]

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

[gtr]

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?

[gtr]

On 2016-03-13 23:17:54 +0000, Nunya Bidnits said:

> Ground pork in my markets comes in trays, fresh ground in store,
> usually marked 80% lean. It's just ground pork shoulder and trimmings
> from pork loin. I stopped grinding my own because I can pick out a pork
> butt and have them grind it for me on the very coarse plate, which is
> perfect because mixing the seasoning mixture in brings it to the exact
> right slightly stringy texture.

Good info, provided I can find an operational butcher. Do you have them
throw pork loin trimming in there when you're having them grind it?

>> 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".
>
> I don't know who you thought you were asking but they weren't butchers
> or meatcutters, they were flunkies. Sounds like all you have is
> pre-packaged crap from some central facility. If they don't process
> meat in-store where you shop you should consider a better store.

I don't have a "regular" shop for such things, since I can manage to
get anything out of the butchers. Stater Brothers has the rep around
here (SoCal) for having the finest meat. I went there a couple of
weeks ago and asked about pork, they said it was all shrink-wrapped
"over there".

I notice in one particularly skimpy Ralph's that the only things the
"butchers" seem to do is fiddle with prepping fish and marinated
meats-on-a-stick and similar. Most meat sections are now quite loaded
with marinated/sauced chicken/beef for immediate use for dinner tonight.

[gtr]

On 2016-03-13 23:17:54 +0000, Nunya Bidnits said:

>> I'm curious how you "taste test" raw pork with seasoning to see if the
>> seasoning is correct.
>
> You make a small sample patty, slap it in a skillet, taste, and adjust
> mixture as necessary.

Duly noted.

[Sqwertz]

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

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

[Nunya Bidnits]

On 3/13/2016 5:17 PM, Nunya Bidnits wrote:
> If they don't process meat in-store where you shop you should consider a
> better store.
>
> MartyB

For those of you who still think Nunya Shitlips (AKA MartyB in KC) is
some quasi-benevolent troll, submitted from the real world archives of
RFC circa 2011, for your reading pleasure:

______________________________________________________________________________________

The Inconvenient Truth wrote:

7/21/2011 11:57 AM
rec.food.cooking, alt.sports.football.pro.gb-packers

> Post flames are like getting the silver in the Olympics.
>
> Even if you win, you still lose.
>
> I am warning you now for the last time. I am not a snitch. But if you
try to
> email me one more virsus like you did yesterday, you're getting a
visit from
> law enforcement. I'm not joking about this. Quit it.
________________________________________________________________________________________

[gtr]

On 2016-03-14 21:39:03 +0000, gtr said:

> On 2016-03-13 23:17:54 +0000, Nunya Bidnits said:
>
>> Ground pork in my markets comes in trays, fresh ground in store,
>> usually marked 80% lean. It's just ground pork shoulder and trimmings
>> from pork loin. I stopped grinding my own because I can pick out a pork
>> butt and have them grind it for me on the very coarse plate, which is
>> perfect because mixing the seasoning mixture in brings it to the exact
>> right slightly stringy texture.
>
> Good info, provided I can find an operational butcher. Do you have them
> throw pork loin trimming in there when you're having them grind it?

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.

> I don't have a "regular" shop for such things, since I can manage to
> get anything out of the butchers. Stater Brothers has the rep around
> here (SoCal) for having the finest meat. I went there a couple of
> weeks ago and asked about pork, they said it was all shrink-wrapped
> "over there".

Since Stater Bros. is cheaper and way closer, I'll see if I can
navigate this. The wife suggest Northgate, a Mexicano supermarket
chain that has a gargantuan meat department and live butchers. Between
her Spanish and the limited discussion we would likely have, maybe that
will be the place for me.

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.

[cshenk]

gtr wrote in rec.food.cooking:

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.



--

[cshenk]

Helpful person wrote in rec.food.cooking:

Smile, no. Different cut but often interchangable in how you cook it so
it could seem the same.

--

[cshenk]

Nunya Bidnits wrote in rec.food.cooking:

I think there are a lot of spots where you can't get it ground in store
anymore. If shopper do not make it clear that a real butcher is why
they shop there, they tend to eliminate tht part of it as then they
can't be sued if someone gets sick.

Carol

--

[Cheryl]

So did I


--
ღ.¸¸.✫*¨`*✶
Cheryl

[cshenk]

gtr wrote in rec.food.cooking:

Sad that. Ah well. I get the pork butt shrink wrapped, unwrap and cut
to what is wanted then grind some and freeze other parts in vacuum seal
for later eating.

--

[Cheryl]

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?

[The New Other Guy]

On Tue, 15 Mar 2016 16:04:43 -0700, gtr <x...@yyy.zzz> 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.

[Janet B]

On Tue, 15 Mar 2016 19:31:35 -0500, Sqwertz <swe...@cluemail.compost>
wrote:

>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

[Cheryl]

On 3/15/2016 8:31 PM, Sqwertz wrote:
> On Tue, 15 Mar 2016 20:01:07 -0400, Cheryl wrote:
>

> 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.

[gtr]

http://www.familyfreshmeals.com/2014/06/roast-a-whole-chicken-in-the-crockpot.html


We're using root vegetables instead: potato and carrots.

[gtr]

On 2016-03-16 00:10:36 +0000, The New Other Guy said:

> On Tue, 15 Mar 2016 16:04:43 -0700, gtr <x...@yyy.zzz> 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.
>

[gtr]

On 2016-03-15 23:59:08 +0000, cshenk said:

> Nunya Bidnits wrote in rec.food.cooking:
>
>> "gtr" wrote in message news:2016031313323295151-xxx@yyyzzz...
>>
>>> 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.
>>
>> You make a small sample patty, slap it in a skillet, taste, and
>> adjust mixture as necessary. Not rocket science.

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.

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.

> I think there are a lot of spots where you can't get it ground in store
> anymore. If shopper do not make it clear that a real butcher is why
> they shop there, they tend to eliminate tht part of it as then they
> can't be sued if someone gets sick.

I intend to find out about my local stores by asking a direst series of
questions and not backing off when they try to brush me off and go back
to banter with their friends. I want to know exactly what they can and
what they can't do. Or will and won't ask the case may be.

[jmcquown]

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

[jmcquown]

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

[Brooklyn1]

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. . .

[Sheldon Martin]

Brooklyn1 expressed precisely :

https://www.youtube.com/watch?v=Kgd6Vt6NLCI

[Brooklyn1]

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.

[Gary]

Not at all, Sheldon. LOL! We know the drill from there. :-D
I'm actually surprised that the butcher told him that.

[gtr]

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.

[gtr]

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.

[gtr]

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.

[gtr]

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!

[Sqwertz]

On 3/16/2016 5:28 PM, Sqwertz wrote:
> After which you will burn in Hindu-Muslim Hell!
>

[Sqwertz]

On 3/15/2016 6:31 PM, Sqwertz wrote:
> it's a butt
>


I have been stuffing my fat little fucking face again with food I
'borrowed' from:

https://www.austinfoodbank.org/news/honoring-steve-wertz-volunteer-quarter


OK I admit it, I am eating my way through Texas.

Make me a zip code, or two.

[Groupkillas]

Sqwertz wrote:
> After which you will burn in Hindu-Muslim Hell!
>
> -sw

You criminally STALK and ABUSE women, you sick little dwarfy man!

Here's what you did when you went all over the Usenet impersonating the
well-liked regular named "sf" and posting all her personal data on the
net against her will, including her:

* home address
* age
* cell phone number
* husband's name

etc.

YOU did that, you evil bastard!

And then you had the hubris to actually GLOAT about in public saying:

----------------------------------------------------------------------------------
swe...@cluemail.compost
<1qauy6zyozuo9$.d...@sqwertz.com>
Wed, 25 Nov 2015 21:18:00 -0600
MicroPlanet-Gravity/3.0.4
ab...@blocknews.net


She should call the cops. I've already publicly admitted it is me so
a conviction should be a piece of cake and then forging would stop.
So what's stopping her? I think she suffers from Bovism - she just
loves the attention and drama and screw the rest of the group.

-sw

-----------------------------------------------------------------------------------


And before that you literally stalked poor Omelet, a local Auustin
favorite, right off the Usenet!

In your worst moment ever you actually begged her to KILL you:

-----------------------------------------------------------------------------------
swe...@cluemail.compost
<i6x4dy0h0232$.d...@sqwertz.com>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

Then after having your nose rubbed in your filthy criminal stalking you
came back with, not an apology, nor the slightest remorse, just this:


"The facebook group is much more pleasant."


But we all know that's only because you cower over there in mortal fear
of being booted by the FB admins.

You're _so done_ here virus, I mean really fucking done.

I'm making you a project like no other, expect a lot more of your evil
abuse and hatred to be aired for all to see here.

And we both know there's a google archive full of your hatred of women
just waiting to be hung out on the virtual clothesline to dry.

Enjoy then, you rotten, worthless misogynistic bastard!

[gtr]

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.

[gtr]

On 2016-03-17 16:47:32 +0000, Sqwertz said:

> I have been stuffing my fat little fucking face again with food I
> 'borrowed' from:
>
> https://www.austinfoodbank.org/news/honoring-steve-wertz-volunteer-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.

[Sqwertz]

:-))))))

[gtr]

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.

[Sqwertz]

On 3/17/2016 10:58 PM, Sqwertz wrote:
> You'll start recognizing his stalking posts pretty easily.

[Sqwertz]

On 3/17/2016 4:29 PM, Sqwertz wrote:

> 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 :-)
>

[Sqwertz]

On 3/17/2016 12:36 PM, Sqwertz wrote:
>>
>> Kudos for your efforts. Pretty cool.
>>
>
> :-))))))

[Sqwertz]

On 3/17/2016 10:58 PM, Sqwertz wrote:

> I didn't know he was still here until you quoted him. No big
> deal. You'll start recognizing his stalking posts pretty easily.
>
> -sw

[cshenk]

gtr wrote in rec.food.cooking:

> On 2016-03-15 23:59:08 +0000, cshenk said:
>
> > Nunya Bidnits wrote in rec.food.cooking:
> >
> > > "gtr" wrote in message news:2016031313323295151-xxx@yyyzzz...
> > >
> > > > 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.
> > >
> > > You make a small sample patty, slap it in a skillet, taste, and
> > > adjust mixture as necessary. Not rocket science.
>
> 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.

Grin that is why there is a basic recommend then taste to the volume,
then add. You can't remove it (though you could add more ground pork
to mild it out if you reserved some).

> 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.
>
> > I think there are a lot of spots where you can't get it ground in
> > store anymore. If shopper do not make it clear that a real butcher
> > is why they shop there, they tend to eliminate tht part of it as
> > then they can't be sued if someone gets sick.
>
> I intend to find out about my local stores by asking a direst series
> of questions and not backing off when they try to brush me off and go
> back to banter with their friends. I want to know exactly what they
> can and what they can't do. Or will and won't ask the case may be.

Definately worth asking. In my case, if they brushed me off, that was
all the answer I needed. I take my business elsewhere then.

--

[cshenk]

Brooklyn1 wrote in rec.food.cooking:

> 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.

Mostly agreed but you can't effectively season pork before grinding,
not if you want a real season going on. Instead, sprinkle in batches
as it comes out and mix to complete that when done.



--

[cshenk]

Cheryl wrote in rec.food.cooking:

> 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

Grin, not really. Same general part of the critter (pretty sure) but
the bone is different. The 'butt' is a little fattier so makes (to me)
a better sausage. The shoulder is more work to cut around the bone part.

The butt seems to have more like a shoulderblade in it and the shoulder
seems to be more like a long clavicle. I'm not really sure, but in
effect that is what seems to be going on in relative terms.

--

[cshenk]

Sqwertz wrote in rec.food.cooking:

> 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

Makes sense. Here they are always cut to the 2 parts and labeled butt
or shoulder.


--

[cshenk]

gtr wrote in rec.food.cooking:

> 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.

Well, I like them well spiced so if there is time, (I've been off a few
days) separate the meat in 1/2 and spice the rest my way then test. If
you feel its too strong, mix more unspiced meat in there to level it
down.

My main frustration with most online recipes for fresh sausage, wasw it
was so weak, it tasted like fried ground pork, when I wanted something
more like Jimmy Deans spice levels.

> > 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.

I generally do not think in oz levels. I make a plop of a scant 2 TB
in my palm then flatten that out reasonably well and freeze like that
for later use. 2 per person. It would be probably 1.5-2TB each but
not exact. Larger is totally *fine* but we are low meat eaters so this
works well for us.

A bonus is frozen at that size, they can reshape will to meatballs for
other things.

Generally take frozen (raw) packets out and cook as needed. 4 fit a
ziplock well without becoming impossibly conjoined.

BTW, hre's a nifty breakfast when you want to make something real but
you also want coffee and to waken slowly.

Canned biscuits, fry sausage, add to biscuits, make eggs. Serve. Use
jam for some biscuits. If too many biscuits, make extra sausage and
insert then freeze. They nuke as well as the Jimmy Dean frozen ones
but cost maybe 10cents each to make.



--

[Janet B]

On Tue, 15 Mar 2016 19:31:35 -0500, Sqwertz <swe...@cluemail.compost>
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

http://culinaryarts.about.com/od/beefporkothermeats/ss/cutsofpork.htm#step2
The picnic is also offered as a cured ham.
Janet US

[gtr]

On 2016-03-19 01:15:37 +0000, cshenk said:

> Well, I like them well spiced so if there is time, (I've been off a few
> days) separate the meat in 1/2 and spice the rest my way then test. If
> you feel its too strong, mix more unspiced meat in there to level it
> down.

Yeah, there's a solution to what, for me, is generally not a problem;
it was just an aside.

> My main frustration with most online recipes for fresh sausage, wasw it
> was so weak, it tasted like fried ground pork, when I wanted something
> more like Jimmy Deans spice levels.

I don't remember JD's except I remember I liked it. Just had my first
of many sausages per your instructions and spice-level. I like the
spicing, but at 2 tsp per pound (1 Tb per 1.5 pounds) I found it milder
than I might have liked. The wife and I discussed it at length today
over breakfast. We concluded that A) people really expect sage in
breakfast sausage and B) this didn't have enough heat to be in the
"perfect' range. That said, we liked it a lot and don't think another
24 servings will be a burden. The anise seed gives a slight
implication of Chinese sausage which is kinda fun.

All that aside, I still have a few tablespoons of the spice mixture and
I think it could be thrown at damn near anything to make it more tasty.

> A bonus is frozen at that size, they can reshape will to meatballs for
> other things.

That's a damned interesting thought. Especially since it's not
sage-dominant, it could easily go where Italian meat-balls generally
go; soup, pasta. My fat content is pretty high so I'm not sure how
well they'd hold up structurally, but the taste/flavor would work.

> Generally take frozen (raw) packets out and cook as needed. 4 fit a
> ziplock well without becoming impossibly conjoined.
>
> BTW, hre's a nifty breakfast when you want to make something real but
> you also want coffee and to waken slowly.
>
> Canned biscuits, fry sausage, add to biscuits, make eggs. Serve. Use
> jam for some biscuits. If too many biscuits, make extra sausage and
> insert then freeze.

Sounds fine; we'll stop by tomorrow at 9 am.

> They nuke as well as the Jimmy Dean frozen ones but cost maybe 10cents
> each to make.

We don't have a micro. It's amazing and says something about our
tastes in both popcorn and reheated coffee.

[cshenk]

gtr wrote in rec.food.cooking:

> On 2016-03-19 01:15:37 +0000, cshenk said:
>
> > Well, I like them well spiced so if there is time, (I've been off a
> > few days) separate the meat in 1/2 and spice the rest my way then
> > test. If you feel its too strong, mix more unspiced meat in there
> > to level it down.
>
> Yeah, there's a solution to what, for me, is generally not a problem;
> it was just an aside.
>
> > My main frustration with most online recipes for fresh sausage,
> > wasw it was so weak, it tasted like fried ground pork, when I
> > wanted something more like Jimmy Deans spice levels.
>
> I don't remember JD's except I remember I liked it. Just had my first
> of many sausages per your instructions and spice-level. I like the
> spicing, but at 2 tsp per pound (1 Tb per 1.5 pounds) I found it
> milder than I might have liked. The wife and I discussed it at
> length today over breakfast. We concluded that A) people really
> expect sage in breakfast sausage and B) this didn't have enough heat
> to be in the "perfect' range. That said, we liked it a lot and don't
> think another 24 servings will be a burden. The anise seed gives a
> slight implication of Chinese sausage which is kinda fun.

Glad you like the mix! Me, I recommend a level there below what I use
but it's because so many like it milder. If you dust a patty with more
of the seasoning, it will be apt to work to tart it up more.

If you like it hotter, ths mix will take very well to more black pepper
and Hungarian Hot Sweet Paprika.

>
> All that aside, I still have a few tablespoons of the spice mixture
> and I think it could be thrown at damn near anything to make it more
> tasty.

Yup! I use it in a few other things as well. Here's a suprise but a
pinch in a bean soup works nicely.

>
> > A bonus is frozen at that size, they can reshape will to meatballs
> > for other things.
>
> That's a damned interesting thought. Especially since it's not
> sage-dominant, it could easily go where Italian meat-balls generally
> go; soup, pasta. My fat content is pretty high so I'm not sure how
> well they'd hold up structurally, but the taste/flavor would work.

The fat content of mine work well. If a bit fatty, try baking 'sausgae
balls' then adding to things.

> > Generally take frozen (raw) packets out and cook as needed. 4 fit a
> > ziplock well without becoming impossibly conjoined.
> >
> > BTW, hre's a nifty breakfast when you want to make something real
> > but you also want coffee and to waken slowly.
> >
> > Canned biscuits, fry sausage, add to biscuits, make eggs. Serve.
> > Use jam for some biscuits. If too many biscuits, make extra
> > sausage and insert then freeze.
>
> Sounds fine; we'll stop by tomorrow at 9 am.

Heheheh, actually busy making bread right now. Buttermilk type and
will skip reposting the recipe unless you need it (breadmachine, dough
mode).

> > They nuke as well as the Jimmy Dean frozen ones but cost maybe
> > 10cents each to make.
>
> We don't have a micro. It's amazing and says something about our
> tastes in both popcorn and reheated coffee.

We have a micro but here's a bit on us. It's commonly loaned out for
2-3 months at a shot to newly arriving military arriving from overseas
with many months wait for house stuff to arrive. We don't really miss
it unless making a frozen burrito or Don and his sausage fixes. It is
our least used appliance but if it is here, we reheat leftovers in it.

Popcorn is in the stove top popper.

--

[gtr]

On 2016-03-19 20:02:08 +0000, cshenk said:

> Glad you like the mix! Me, I recommend a level there below what I use
> but it's because so many like it milder. If you dust a patty with more
> of the seasoning, it will be apt to work to tart it up more.
>
> If you like it hotter, ths mix will take very well to more black pepper
> and Hungarian Hot Sweet Paprika.

I'm sure it will; these days, I'm so crazy about Aleppo pepper that
I'll likely use it in successive iterations. The previous batch of
sausage I made (probably my 3rd attempt) I actually overseasoned with
the Aleppo. I had not realized this was a possibility. These days I
use Aleppo for almost any heat demand, where once it might have been
tabasco, shichimi, Brazilian malagueta and others. It won't last
forever, but it's fun.

>> That's a damned interesting thought. Especially since it's not
>> sage-dominant, it could easily go where Italian meat-balls generally
>> go; soup, pasta. My fat content is pretty high so I'm not sure how
>> well they'd hold up structurally, but the taste/flavor would work.
>
> The fat content of mine work well. If a bit fatty, try baking 'sausgae
> balls' then adding to things.

Yeah, mine was a *very* fatty grind. That's okay, I'm just learning to
herd butchers.

[cshenk]

gtr wrote in rec.food.cooking:

> On 2016-03-19 20:02:08 +0000, cshenk said:
>
> > Glad you like the mix! Me, I recommend a level there below what I
> > use but it's because so many like it milder. If you dust a patty
> > with more of the seasoning, it will be apt to work to tart it up
> > more.
> >
> > If you like it hotter, ths mix will take very well to more black
> > pepper and Hungarian Hot Sweet Paprika.
>
> I'm sure it will; these days, I'm so crazy about Aleppo pepper that
> I'll likely use it in successive iterations. The previous batch of
> sausage I made (probably my 3rd attempt) I actually overseasoned with
> the Aleppo. I had not realized this was a possibility. These days I
> use Aleppo for almost any heat demand, where once it might have been
> tabasco, shichimi, Brazilian malagueta and others. It won't last
> forever, but it's fun.

shichimi! I love it and have a local source for it. Not sure if it
would work here and i've not tried Aleppo pepper. There is one that
will work right away. It's Korean flaked red pepper. This is a blend
and the recent thread on making Kimchee used it. I think it was
Sheldon who got confused on the type of pepper used so I had to send a
picture of it.

It would make optimal sausage heat I think. The reason I didnt add it,
is my daughter doesnt really like 'hot' so I want a flavorful sausage
but not one I have to separate so as to remember 'oh, not in a batch of
spagetti she will want to eat'. I make the base but next time, will
probably remember to make a side fresh set for me and Don with that
next time.

> > > That's a damned interesting thought. Especially since it's not
> > > sage-dominant, it could easily go where Italian meat-balls
> > > generally go; soup, pasta. My fat content is pretty high so I'm
> > > not sure how well they'd hold up structurally, but the
> > > taste/flavor would work.
> >
> > The fat content of mine work well. If a bit fatty, try baking
> > 'sausgae balls' then adding to things.
>

> Yeah, mine was a very fatty grind. That's okay, I'm just learning to
> herd butchers.

Works! Me, all this talk made me hankering for some and when I checked
then asked Don, he gave me a guilty look and smacked his lips. LOL!

He just took a roughly 1.5lb pack of home ground pork out of the
freezer and set it to safely defrost in the fridge. I think I have 2
more packs of home ground then will need to get another pork butt.



--

[gtr]

On 2016-03-20 00:57:52 +0000, cshenk said:

> shichimi! I love it and have a local source for it. Not sure if it
> would work here and i've not tried Aleppo pepper.

It's a deep and complex flavor, say I. And seems to be more and more
accessible; the exact opposite of the forlorn Syrian city.

> There is one that will work right away. It's Korean flaked red pepper.
> This is a blend and the recent thread on making Kimchee used it.

Many Korean stores nearby; this is the stuff I traditionally shake on a pizza.

> It would make optimal sausage heat I think. The reason I didnt add it,
> is my daughter doesnt really like 'hot' so I want a flavorful sausage
> but not one I have to separate so as to remember 'oh, not in a batch of
> spagetti she will want to eat'.

Precisely the reason the sausage with Aleppo's missed the mark: I
pushed my wife's pleasance mode just a notch.

> He just took a roughly 1.5lb pack of home ground pork out of the
> freezer and set it to safely defrost in the fridge. I think I have 2
> more packs of home ground then will need to get another pork butt.

Just a point of curiousity and not a threat to start shopping on
Amazon: What kind of meat grinder do you use?

[cshenk]

gtr wrote in rec.food.cooking:

Oh I have a Tasin, gotten around 2008 or so. Was 100% USA made then.
It's a sweet machine that can also handle chicken bones for feeding a
dog raw (I have 2). It tears down and cleans up faster than any other
brand and is very easy to use. Basically add 5 minutes for combined
setup and tear down. The rest is your own chopping speed because
grinding is so fast, it means almost nothing. I think it rated as 1lb
a minute for grinding but we can't chop that fast.

Reality here, Don gets it down off it's perch on a high shelf where
it's been covered with a bag after cleaning. He rinses a few parts
that might have filtered dust while I get out the chopping board and
knives. He starts chopping and i let that pile up as I get the spices
or whatever out, then I start feeding the machine which drops the meat
to a bowl in the sink. I'll actually have a rough 1.5 lbs going into
the freezer bag vacuum machine within about 10 minutes of him putting
the machine out. Takes about 15-20 minutes to cut, grind *and vacuum
seal* about 7lbs pork butt but granted, thats with 2 of us.

With 2, there is spare time to spice some meat, or snag a kiss ;-) I
suspect 40 minutes for a single person working it if they are also
vacuum sealing it in packets.

--

[gtr]

On 2016-03-20 02:24:10 +0000, cshenk said:

> Oh I have a Tasin, gotten around 2008 or so. Was 100% USA made then.
> It's a sweet machine that can also handle chicken bones for feeding a
> dog raw (I have 2). It tears down and cleans up faster than any other
> brand and is very easy to use. Basically add 5 minutes for combined
> setup and tear down. The rest is your own chopping speed because
> grinding is so fast, it means almost nothing. I think it rated as 1lb
> a minute for grinding but we can't chop that fast.
>
> Reality here, Don gets it down off it's perch on a high shelf where
> it's been covered with a bag after cleaning. He rinses a few parts
> that might have filtered dust while I get out the chopping board and
> knives. He starts chopping and i let that pile up as I get the spices
> or whatever out, then I start feeding the machine which drops the meat
> to a bowl in the sink. I'll actually have a rough 1.5 lbs going into
> the freezer bag vacuum machine within about 10 minutes of him putting
> the machine out. Takes about 15-20 minutes to cut, grind *and vacuum
> seal* about 7lbs pork butt but granted, thats with 2 of us.
>
> With 2, there is spare time to spice some meat, or snag a kiss ;-) I
> suspect 40 minutes for a single person working it if they are also
> vacuum sealing it in packets.

Thanks for the detailed response! It's appreciated.