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Post by Cajunate on Oct 27, 2012 22:45:43 GMT -6
Tonight I boned out and cut cut up 33 lbs of pork butts that I then ground for making Sausage. Ended up making about 15 lbs of Italian, 10 lbs of Hot Italian and 8 lbs of Cajun Sausage. Got them all mixed up and waiting to be stuffed into casings tomorrow morning. Set up and ready to start grinding. Gotta have a cold beverage to be able to do this hard work. All ground up! Now to mix in the seasonings. Both Italian mixtures with a blend of four shredded cheeses. The regular Italain plus a bit more black pepper, red pepper flakes and a dash of cayenne. Last but not least the Cajun mixture using my own homemade Cajun seasoning. After these soak all that good flavor I'll do a lil test patty of each in the moning and then get 'em stuffed.
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Vindii
HoneyBee~Notsonew Member
Posts: 425
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Post by Vindii on Oct 28, 2012 6:19:21 GMT -6
Sweet. Is the Cajun seasoning the same as what you sent me?
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Post by Cajunate on Oct 28, 2012 8:02:50 GMT -6
Vindi, it should be the same one. This is the first time I decided to use it in a sausage. I'll see how it comes out. I might smoke some of it today.
Jim, last night as I was grinding(which took all of about five minutes with that grinder)I was thinking about all the other sausages I need/want tot mak. Brats, hot sausage, green onion, garlic, boudin, venison if I had some deer meat and the list goes on. Lol.... Can be addictive.
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Post by Cajunate on Oct 29, 2012 6:36:18 GMT -6
Busy day yesterday but I did get the sausage stuffed. I put them in the fridge until this evening when they will be linked, packaged and frozen. During the stuffing process Test patties While I had fried sausage patties I scrambled a few eggs for the wife and myself. Good breakfast!
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Vindii
HoneyBee~Notsonew Member
Posts: 425
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Post by Vindii on Oct 29, 2012 11:30:26 GMT -6
A tip I learned but haven't tried yet is to par freeze them before vac sealing. Supposed to help hold the shape better.
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Post by jimz on Oct 30, 2012 4:11:30 GMT -6
Very nice Nate. Good looking breakfast -JimZ
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Post by Cajunate on Oct 30, 2012 6:13:00 GMT -6
Well, my wife and I finished linking and packaging up all the sausage last night. We ended up with 16 packages of Italian, 6 of Hot Italian and 6 of Cajun sausage. 13 qt bowl of Italian sausage 28 packages of delicious goodness
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Post by jimz on Oct 31, 2012 3:00:31 GMT -6
Beautiful Nate. The lean to fat looks just right.
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Post by Cajunate on Oct 31, 2012 6:28:18 GMT -6
A tip I learned but haven't tried yet is to par freeze them before vac sealing. Supposed to help hold the shape better. Yeah, that's a good idea and it works for anything you might freeze like shrimp, pre-made burger paties and so on but you need to have that extra clear freezer space to par freeze(IQF)them. The sausage looks squished but when thawed and opened you can easily reshape them. Jim, Thanks!
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