Author Topic: Sausage  (Read 58949 times)

Offline capozzoli

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Re: Sausage
« Reply #60 on: October 17, 2010, 04:55:05 AM »
A big +1 on Halo Farm, and in nearby Lawrenceville check out Cherry Grove Farm.  They have great meat products (including grass fed beef, whey fed pork, and free true free range eggs)  as well as some great raw milk cheeses (they fall within the aging guidelines to keep them legal). 

While you're in the neighborhood, also check out Terhune Orchards for some great produce and right now, great apples in many varieties.

The Garden State still has some really great gardens, if you seek them out!


Terhune farm is fun. Good cider and pies. Very expensive tough.  Plus I am not into their apple cider doughnuts. Snipes farm makes the best cider doughnuts around here.
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Offline capozzoli

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Re: Sausage
« Reply #61 on: October 17, 2010, 10:00:47 AM »
How are the prices at Cherry Grove Farm? I have never been there but it is on my list now.

Mrnate, thanks for pointing out that raw dairy is legal in PA. Do you know somewhere to get it? The Amish?
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Offline MrNate

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Re: Sausage
« Reply #62 on: October 17, 2010, 09:59:15 PM »
How are the prices at Cherry Grove Farm? I have never been there but it is on my list now.

Mrnate, thanks for pointing out that raw dairy is legal in PA. Do you know somewhere to get it? The Amish?

I don't know any specifics, but the Amish and assorted bretheren would be a good bet. I really need to find a place since I'm out that way regular enough. There's a couple on this list in Bucks, Lancaster, Lehigh, etc. that I'd like to check out: http://www.realmilk.com/where4.html#pa
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Offline capozzoli

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Re: Sausage
« Reply #63 on: October 18, 2010, 05:56:53 PM »
Very cool and that one farm drops off right around the corner from my house. Sweet. Im putting in an order as I write.

Weird how the Sausage thread turned into a dairy thread.
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Offline beerocd

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Re: Sausage
« Reply #64 on: October 18, 2010, 06:16:51 PM »
Very cool and that one farm drops off right around the corner from my house. Sweet. Im putting in an order as I write.

Weird how the Sausage thread turned into a dairy thread.

Yeah amazing it went off track.  ::) :P ::)
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Offline bluesman

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Re: Sausage
« Reply #65 on: October 18, 2010, 06:38:17 PM »
Very cool and that one farm drops off right around the corner from my house. Sweet. Im putting in an order as I write.

Weird how the Sausage thread turned into a dairy thread.

Yeah amazing it went off track.  ::) :P ::)

Are we having fun with this thread yet.  :-\  ;)  ;D
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Offline capozzoli

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Re: Sausage
« Reply #66 on: October 18, 2010, 06:48:46 PM »
Lets go talk sausage in the cheese thread.

Kefir has alcohol? I wonder what would happen if that were distilled? Milky moonshine?
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Offline beerocd

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Re: Sausage
« Reply #67 on: October 18, 2010, 07:11:55 PM »
Lets go talk sausage in the cheese thread.

Kefir has alcohol? I wonder what would happen if that were distilled? Milky moonshine?

1% per gallon, so 1.2 ounces per gallon, milk is anywhere from $4-$9 a gallon, so a pint of white(ha ha) lightning is $60-$100?
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Offline MrNate

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Re: Sausage
« Reply #68 on: October 18, 2010, 09:27:03 PM »
Lets go talk sausage in the cheese thread.

Capital idea, Sir. Capital.
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Offline markaberrant

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Re: Sausage
« Reply #69 on: October 19, 2010, 10:59:51 AM »
I just ordered a grinder/stuffer to start making sausage again.  Used to do it lots as a kid with my germanic russian family.  Got to get the family recipe from my 92 year old grandfather.

Another sausage we used to make, and I still do make every 1-2 years with my dad is what we call "mushy sausage."  I've only ever come across a similar commercial sausage once, and it was called "rice sausage, " although we use barley instead.  The key components are liver, barley and allspice.  Anyways, this is a loose sausage, I'm guessing the "mushy" term was just a poor translation.

Mushy Sausage
1 pork shoulder
1.5 lbs beef/pork liver
1 bag pearl barley cooked
3 onions
salt
pepper
allspice (lots)
garlic (lots)

Grind the meat, mince the onion and garlic, season, and mix.  Bag and seal it up in 1lb packages.  Pan fry.

The liver and allspice give it a very unique flavour.  Even people that hate liver can't pick it out.  Absolutely delicious with eggs and toast.

Offline The Professor

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Re: Sausage
« Reply #70 on: October 19, 2010, 11:48:13 AM »
I just ordered a grinder/stuffer to start making sausage again.  Used to do it lots as a kid with my germanic russian family.  Got to get the family recipe from my 92 year old grandfather.

Another sausage we used to make, and I still do make every 1-2 years with my dad is what we call "mushy sausage."  I've only ever come across a similar commercial sausage once, and it was called "rice sausage, " although we use barley instead.  The key components are liver, barley and allspice.  Anyways, this is a loose sausage, I'm guessing the "mushy" term was just a poor translation.

Mushy Sausage
1 pork shoulder
1.5 lbs beef/pork liver
1 bag pearl barley cooked
3 onions
salt
pepper
allspice (lots)
garlic (lots)

Grind the meat, mince the onion and garlic, season, and mix.  Bag and seal it up in 1lb packages.  Pan fry.

The liver and allspice give it a very unique flavour.  Even people that hate liver can't pick it out.  Absolutely delicious with eggs and toast.

Sound a lot like the "Hurka" my Hungarian grandmother made.  Rather like Polish "Kiska" sausage, actually.  Rice, a bit of meat, and the offals that are classic to some of these eastern European tubed meat masterpieces;  the classic Hungarian way is to add a good amount of marjoram.  Hers used only rice, no barley,, and in addition to the liver also included the lungs (which became illegal to sell in the US).  I've made it a few times leaving the lungs out (only because I couldn't  get them and don't raise pigs myself) and it came out great.  You're absolutely right about the liver...it adds an interesting, different, and not overpowering  dimension to the sausage  and even self proclaimed non-offal fans I've fed it to have found it very tasty.

I like the idea of the pearled barley in there...I may just have to try your recipe soon...thanks for posting it.
AL
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Offline markaberrant

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Re: Sausage
« Reply #71 on: October 19, 2010, 12:11:14 PM »
I like the idea of the pearled barley in there...I may just have to try your recipe soon...thanks for posting it.

I forgot to mention that the somewhat "mushy" texture comes from the addition of liquid.  You can gently boil the organ meat prior to grinding, skim off any scum, and use that for liquid, or just plain water.  Again, no specific amounts, just go by texture and feel.  Always fry up a test portion to see how it turns out.

I did some quick googling and found similar recipes that also call for tongue and other such interesting parts.

Offline EHall

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Re: Sausage
« Reply #72 on: January 06, 2011, 11:18:38 AM »
So I picked up a copy of Charcuterie, pretty good book. Do any of you here make your own cured sausage? Sopprasatta and/or salami would be fun to make. I was thinking I could use the fermenter for it since I can control the temp but I'm not sure about the humidity. Is there a way to get the reading w/o a fancy/expensive gauge? I was also thinking I couldn't have any fermentations going on due to the CO2 would be floating all around the sausage. But anyone do this successfully?
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Offline tschmidlin

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Re: Sausage
« Reply #73 on: January 06, 2011, 02:32:45 PM »
I don't know how accurate the humidity had to be, but I have a cheap cordless thermometer that measures temp and humidity. 
Tom Schmidlin

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Re: Sausage
« Reply #74 on: January 06, 2011, 07:22:37 PM »
Ive never fermented sausage but but I dried cured, smoked sausage in front of a fan. Works great. Last time I did it I made kabanosy. smoked and dried real easy cause it is much thinner than regular klobasa.
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