That’s a real sausage party right there.
Also, now I’m hungry again.
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I’ve just ordered a load of sausages for my coronavirus quarantine/Brexit freezer hoard, including a pork and haggis variety. Looking forward to testing those!
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Speaking of sausage:
Pork with apples and caramelized leaks in process.
10 and a bit pound pork butt, skinned but bone in.
Bone out and the major muscle groups separated.
Fat separated from lean, lets you control the ratio a little better. Butts tend to be on the higher side, as does anything skin on. So this will let you take out or add extra. Plus I like to salt and season before grinding and it’s better to leave the fat out of that situation.
Fat goes right in the fridge. Here’s the rest of the stuff for the day. It’s a little posed, my friend is cooped up at home during all this and requested sausage pics.
Detail on the stuff. Spices are all identifiable. There’s the salt at the upper left, a whole head of roasted garlic below. A heaped 1/2 cup of caramelized onions and leaks next to the garlic, a couple table spoons of brown sugar, and the ground spices in the metal bowl beside that. Top right is 4 small granny smith apples that took a ride through the dehydrator and got a rough chop once they were good and leathery. Apparently just tossing apples in brings too much water to the table, will cause your sausage to smear.
The mix. I find the meat cures better if you chunk it up and let the salt do it’s work over night before grinding. You get a better bind when you mix later. You also get a better distribution of spices and add ins if you just grind them straight in.
So that’s gonna park in the fridge over night. Get’s ground and stuffed tomorrow.
ETA: oh and the green shit is thyme if anyone couldn’t pick it out.
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Please share once you have!
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What the heck is Hawaiitoast?
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(Sorry, just couldn’t didn’t restrain myself. That does look tasty.
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If you think my friend’s request for “sausage pics” was anything other than a labored dick joke you’ve never made sausage before.
Oh there’s at least 2 more days of hot sausage action.
Long process that gets more phallic as it goes.
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Three Fingers of Kraken Spiced Rum in a highball. Fill to midpoint with ice. A quarter persian lime squeezed and tossed in. Top off with Coke! Monster Cuba Libre!
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You really know how to make a girl weak in the knees! I love me some sausage-making pics.
Tonight in the Gremlin Kitchen: sous vide butter poached baby potatoes and [insert flavor here] chicken breasts. Still searching for some inspiration from the Pantry Muse.
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We got lazy and stuck some chicken in some bottled balsamic dressing and grilled it.
Some how it was really good. “Just throw some salad dressing on it” rarely fails with chicken breasts.
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Roasted a whole chicken tonight. Because I am incapable of tossing a chicken carcass without making chicken broth first, I’ll be putting 4 more jars into the freezer tomorrow. I have a lot of chicken broth.
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Sourdough rye bread, puff pastry and the beginnings of lasagna. Excavated the gefilte fish mix from the freezer, tomorrow will poach off just enough for me and mom, braise some lamb shanks, thaw the chicken soup with matzoh balls, make a bit of chopped liver (chicken liver pate for the goyish) and at 6pm it’s time for zoom Seder with the 10 minute Haggadah.
As a bored food professional I’ve been keeping mom well fed. Alas, she isn’t really up to washing the dishes anymore. She means well, but they just don’t end up clean.
Coming soon-earl grey doughnuts, various crepes, spicy eggplant and potato stir fry.
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I know this feeling. In addition to chicken I will be doing a hamhock over the weekend (when I know I won’t get emergency called into work). Ham broth makes an amazing base for potato soup (or clam chowder).
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Came for the food; stayed for the innuendo.
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My favorite soup is 13/15 bean soup and you throw in a hamhock and let it simmer till you just scoop out the bones.
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You don’t want to know. You don’t need to know.
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Oh, da kine. Now I can’t wait to return home so I can once again stroll through the vast marischino cherry orchards along the base of the Ko’olaus.
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Don’t leave us hanging! Which way do you cut the sandwiches to make them easier to eat: through the middle lengthwise, through the middle widthwise, or diagonal?
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I made granola this morning. The recipe is pretty basic, but it gives me a lot of flexibility with add-ins and seasonings. The last batch was sea salt rosemary (which was surprisingly good). Today’s iteration is ginger-chai spice with dried pears and craisins.
I was really looking forward to having a small bowl of it still warm from the oven but just remembered that I killed the last of my plant milk last night. Womp womp. Good thing it’s still pretty tasty dry!
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