Author Topic: Sausage  (Read 59094 times)

Offline nicneufeld

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Re: Sausage
« Reply #30 on: October 07, 2010, 10:07:26 AM »
http://www.georgesbrandmeats.com/

Their slogan is catchy:  "OUR MEAT CAN'T BE BEAT"  I leave the doubtlessly pending jokes to the imagination.

Offline redbeerman

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Re: Sausage
« Reply #31 on: October 07, 2010, 10:14:12 AM »
GO MEAT!!!

That's what I'm talkin' about! :o
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Jim

Offline beerocd

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Re: Sausage
« Reply #32 on: October 07, 2010, 05:33:43 PM »
http://www.georgesbrandmeats.com/

Their slogan is catchy:  "OUR MEAT CAN'T BE BEAT"  I leave the doubtlessly pending jokes to the imagination.

You sure have become a fan of Serbian "stuff". I dare not call it cuisine...
The moral majority, is neither.

Offline tschmidlin

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Re: Sausage
« Reply #33 on: October 10, 2010, 12:02:49 AM »
Do you guys have pork roll or is that a local thing for me? MMM a Taylor pork roll sandwich from their restaurant on the Wildwood boardwalk....Nice.
I picked up 10 lbs of "pork roll" from the butcher today.  There's less than 9 lbs left.  ;D

The flavor is pretty close to Taylor Ham IIRC, but the texture is all wrong.  The butcher has some ideas to improve the overall recipe, so I'm going to try his version next time.  I'm also going to get him a sample of the real thing and let him try to duplicate it after that, so we'll revisit this recipe.  The main thing I think, is going to be to grind it finer to begin with.  He also wraps it in plastic instead of the cloth that Taylor uses, which has a downside - when you cook it some of the fat renders out.  The plastic traps it, so after I opened each package I scraped off the congealed fat and an aspic like substance.   :-\

Then I sliced it up and pan fried it - served on an English muffin with cheddar and a fried egg - yum!   ;D  So good.

The butcher was kind enough to cut it into chunks, shrink wrap, and freeze it for me since the original handoff didn't happen.  Unopened packages, in this pic, you can see a blob of the congealed rendered fat on the left . . .


After slicing and pan-frying . . .


For a first try I'm super excited. This is a good enough substitute as is, but if we can get closer that will be awesome!
Tom Schmidlin

Offline capozzoli

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Re: Sausage
« Reply #34 on: October 11, 2010, 01:52:14 PM »
Who is this mystery pork roll recipe holder?
Beer, its whats for dinner.

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Offline capozzoli

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Re: Sausage
« Reply #35 on: October 11, 2010, 01:55:53 PM »
I ordered the piece for my kitchen aid.

Sausage really seems like something I could get my hands around?

Anyone else gonna play with some sausage?

 I want to see more pics of sausage and compare.
Beer, its whats for dinner.

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Offline euge

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Re: Sausage
« Reply #36 on: October 11, 2010, 02:52:18 PM »
I'm waiting to get a KA mixer but want the one where the bowl is cradled in the two arms not resting on its base.

I plan to do the real stuff. Dried and fermented.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline beerocd

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Re: Sausage
« Reply #37 on: October 11, 2010, 03:38:29 PM »
FERMENTED?  :o

You sure about that?
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Offline euge

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Re: Sausage
« Reply #38 on: October 11, 2010, 04:29:02 PM »
FERMENTED?  :o

You sure about that?

Sure. An aspect of charcuterie.  Supposedly 40-60C for several days is the ideal range.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline beerocd

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Re: Sausage
« Reply #39 on: October 11, 2010, 04:35:09 PM »
Ah, went to look it up - and yes I've had the white-ish sausages before.
I guess "fermented meat"  just sounded funny to me.
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Offline capozzoli

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Re: Sausage
« Reply #40 on: October 11, 2010, 05:31:22 PM »
Salami is fermented too. So is sopresatta.

Beer, its whats for dinner.

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Offline rabid_dingo

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Re: Sausage
« Reply #41 on: October 11, 2010, 08:01:21 PM »
My family's Chorizo is fermented a bit in vinegar...Pickled i guess is a better word...I have wanted to get into
stuffing some sausage...
Ruben * Colorado :)

Offline tschmidlin

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Re: Sausage
« Reply #42 on: October 11, 2010, 11:41:42 PM »
Who is this mystery pork roll recipe holder?
I am now  ;D

Yesterday I made 3 kinds of sausage - andouille, Italian, and that green chorizo recipe I posted here the other day.  We had green chorizo tonight, friend up with some onions, beans, a little cumin and Mexican oregano, and served over rice.  Delicious.  No pics though, sorry.

I fried up some patties of the andouille and Italian to taste the seasonings, they turned out nice.  They're emeril recipes, although I made some substitutions where I felt like it.
http://www.foodnetwork.com/recipes/emeril-lagasse/homemade-mild-italian-sausage-recipe/index.html
http://www.foodnetwork.com/recipes/emeril-lagasse/homemade-andouille-sausage-recipe/index.html
Tom Schmidlin

Offline bluesman

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Re: Sausage
« Reply #43 on: October 12, 2010, 03:33:43 AM »
Ron Price

Offline redbeerman

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Re: Sausage
« Reply #44 on: October 12, 2010, 07:13:46 AM »
CH3CH2OH - Without it, life itself would be impossible.

[441, 112.1deg] AR

Jim