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Post by Cajunate on Oct 19, 2011 8:28:04 GMT -6
I'm making about 20 lbs of Italian sausage tonight from two Nice butts I trimmed up Monday night. I ground them yesterday and made some test patties from the seasoned meat last night. My wife had some relatives over last night so, I used them to get feedback on how it tasted. They're all Italian so, I think they might have an edge over just anyone else. ;D... Feedback was from "it needed a lil more fennel" to "that's the best Italian sausage I've ever had". Last comment was from a 70something year old Italian nun so, I REALLY like her comment. ;D I forgot my camera home so, I'll have to post the pictures this evening after I finish stuffing into casings. I have the meat mixture in my fridge here at work and the smell is unbelievable! BTW, I did add a lil more fennel and a couple other seasonings to the mixture.
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Post by Cajunate on Oct 19, 2011 22:35:37 GMT -6
This is almost the end of the two butts I ground yesterday morning. I like to mix the seasonings in before grinding. That way as the meat grinds the seasonings get mixed in really good and then I add in more seasoning if needed and then let it sit in the fridge until tonight. Stuffed and ready to make into links 21.5 lbs made 80 links. Foodsaved @ about 1.5 lbs. per package for the freezer I ended up with 14 packages of sausage.
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Vindii
HoneyBee~Notsonew Member
Posts: 425
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Post by Vindii on Oct 20, 2011 6:41:09 GMT -6
Looking good Caj.
Do you grind your meat twice or once? I have been doing once but keep reading that alot of people grind it twice.
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Post by Cajunate on Oct 20, 2011 15:03:14 GMT -6
Vindi, I grind once using the smaller grinding plate. I want it to have some texture and if ground twice using the smaller plate will make the meat almost mushy. I'm sure if using a large plate it will probably come out like as if you used the small plate.
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Post by keymaster on Oct 20, 2011 18:26:38 GMT -6
Very nice Job, I love making sausages too
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Post by jimz on Oct 21, 2011 3:21:28 GMT -6
Looks very good as usual. I have a couple of butts in the ice box for sausage making soon. I also only grind once. Sausage got to have texture -JimZ
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Post by Cajunate on Oct 21, 2011 5:21:15 GMT -6
Thanks Jim! I'm thinking about maybe making some brats or cajun sausage next week. Got a good recipe?
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Post by jimz on Oct 22, 2011 9:39:41 GMT -6
I'll give it try Nate. I scanned a few from my sausage making cookbooks. This a brat recipe from Bruce Aidelis and Denis Kelly "Hot Links and Country Flavors" Highly recommend for a sausage makers library The next set of brat recipes comes from my first sausage making book I bought in 1983, "The Sausage-Making Cookbook" by Jerry Predika. Nate you have to buy this book, you will love it I do not have a cajun sausage recipe but this a recipe for Chaurice that was given to me by June Soniat with my own take. I made her a batch and she loved it. The original recipe is in "La Bouche Creole" by Leon Soniat and June Soniat . Hope this helps-JimZ
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Post by Cajunate on Oct 22, 2011 14:27:14 GMT -6
Thamks Jim! I'll have to give it a try. Not sure yet which one I'll use first but, I do plan on making a bunch more sausage so I may end up using all of these recipes. ;D
I did look up thaat book on Amazon.com but, I may see if the library has it to get a better look at it before ordering.
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Vindii
HoneyBee~Notsonew Member
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Post by Vindii on Oct 24, 2011 7:40:44 GMT -6
Thanks for the recipes Jim.
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rhodeje
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Post by rhodeje on Oct 24, 2011 11:25:06 GMT -6
Wow! That some sausage making. All looks good.
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Post by Cajunate on Oct 27, 2011 5:34:25 GMT -6
Thanks! It's a little bit of work but, once you get it down and have a system it's all worth it. Especially with a good end result.
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