Sausage makers - Advice, please.

[Azrael256]

16 lbs fresh lean pork

So... loin?  I'm never sure what cut to use.

Ok, remember how I started a small fire?  One of the casings burst and cut loose a small aerosol of grease.  I was broiling them, so the oven door was open and they were near the element... nice little flare up.  I just tapped the door handle, it slammed shut, and the fire was out.  I open a window to air out the place a bit, since it got a little smoky.

Well, The Pug saw this.  Evidently Pugs dislike fire.  She freaked.  Tail down, panting, waddling around the house and refusing to sit.  She had refused to help make the sausage (I assume that's what it means when she snorts and waddles off), but she did keep her promise to help eat the sausage.  It was the only way I could make her stop pacing.

Fast forward.  The Girl makes some baked chicken last night.  I had not yet cleaned the oven.  It got a tad smoky smelling in the house.  The Pug notices the smell and freaks again.  The Girl asks why The Pug freaked when she turned on the oven.

So, you guys ever have that Bill Engvall moment where you know not to say something, and then it falls out of your mouth?  It's like you're hearing someone else talking in your voice and you're thinking "No!  Don't say it!!!" and then there it is...

"I guess she doesn't like your cooking..."

So I woke up this morning on the kitchen floor with "CALPHALON" written backwards in little raised letters on my forehead, and I got to thinking that there may be some health risks associated with owning a sausage maker *and* being a dumbass.

[mtnbkr]

Azrael256...

 

[Hutch]

My uncle (RIP) used to be a salesman for Griffith Labs, selling meat seasonings to packing plants around the Southeast.  He would routinely supply us with various samples, including a sausage spice kit.  Me mum would de-bone a Boston butt and grind it with the spice kit.  Best sausage patties, ever.

[castle key]

Me mum would de-bone a Boston butt and grind it with the spice kit. 

Is that a Kennedy??

[Chuck Dye]

LENO'S ITALIAN-SWISS SAUSAGE


8½   oz.  Salt
2      oz.  Sugar
1½   oz.  Pepper
1½   oz.  Garlic powder
¾     Tablespoon Allspice
½     Tablespoon Nutmeg
¼     Tablespoon Cinnamon
1      Quart Burgundy
 

12½  Pounds Pork
12½  Pounds Beef


Made in a small town grocery's meat department, these sausages must be ordered well in advance for such holidays as Memorial Day and Independence Day, so popular are they for grilling.  Buying some has always been a must anytime any of our family or friends pass that way, especially if headed to a visit.  One day, decades ago, Mom mentioned the family custom and how she wished she could get the sausages more easily.  Leno promptly offered the recipe.

Probably the supreme execution of this recipe is to use wild pork and grass fed beef.  I have also had it made with venison, very yummy stuff, and elk, good but too mild for me. Both elk and venison substituted for beef and had added pork fat to compensate for the leanness of the game (I've no idea how much.)

Remember the basic rule for wine in the kitchen:  If you wouldn't drink it, don't cook with it!