- Joined
- Jan 11, 2011
- Location
- Lawrence...
Almost completely out of sausage at the house and I’ve been wanting to make some more recently. Got some time this week being off work since our spawn dropped like it was hot :-D. So ran out today to RD and picked up a pack of butts (20lbs) and a case of boneless skinless thighs (40lbs).
Getting ambitious and going to make all 60lbs :doh:. I don’t have definitive plans but initially thinking of making 3 batches out of the chicken and 2 batches of pork sausage. For the chicken going to do some form of a Pickle Mustard, a Wasabi Ginger and possibly a Cilantro Red Onion. For the pork I’m thinking of also doing a Wasabi version and then I picked up some malt extracts a while ago to try in sausage in a brat type. Saw a show where instead of adding beer they used malt extracts to give it more of a beer flavor than actually pouring in a beer. So we’ll see how that turns out :becky:
Here’s the run from RD this morning. I came for 2 things and left with 3 (saw beef ribs) so that is actually pretty good restraint :clap2:. I also stopped at the local asian market for some of the veggies and things that will also get stuffed into the sausage. Red onion, jalapenos, wasabi, etc.
For larger batches like this I’ll sometimes break things up into 2 days with the first being grinding. A little more effort having to clean the grinder between different meats, but knocking it all out first makes the mixing/stuffing easy the next day. Breaking down (cubing) all that chicken and pork takes a little time, but luckily I've gotten my method down (relatively speaking)
Put the grinder parts in the freezer
Frozen part demonstration. I triple dog dare you (slight breach of etiquette)??
Grinding up the pork
Grinding up chicken
Soaking the casings for tomorrow
All this took about 90mins after getting things cleaned up. Then tomorrow I'll get the 5 different spice/ingredient batches ready and mix them together and stuff........in theory
ray:
Getting ambitious and going to make all 60lbs :doh:. I don’t have definitive plans but initially thinking of making 3 batches out of the chicken and 2 batches of pork sausage. For the chicken going to do some form of a Pickle Mustard, a Wasabi Ginger and possibly a Cilantro Red Onion. For the pork I’m thinking of also doing a Wasabi version and then I picked up some malt extracts a while ago to try in sausage in a brat type. Saw a show where instead of adding beer they used malt extracts to give it more of a beer flavor than actually pouring in a beer. So we’ll see how that turns out :becky:
Here’s the run from RD this morning. I came for 2 things and left with 3 (saw beef ribs) so that is actually pretty good restraint :clap2:. I also stopped at the local asian market for some of the veggies and things that will also get stuffed into the sausage. Red onion, jalapenos, wasabi, etc.
For larger batches like this I’ll sometimes break things up into 2 days with the first being grinding. A little more effort having to clean the grinder between different meats, but knocking it all out first makes the mixing/stuffing easy the next day. Breaking down (cubing) all that chicken and pork takes a little time, but luckily I've gotten my method down (relatively speaking)
Put the grinder parts in the freezer
Frozen part demonstration. I triple dog dare you (slight breach of etiquette)??
Grinding up the pork
Grinding up chicken
Soaking the casings for tomorrow
All this took about 90mins after getting things cleaned up. Then tomorrow I'll get the 5 different spice/ingredient batches ready and mix them together and stuff........in theory
ray:
