Alright goddamit, the final frontier is clearly making Sausage and worse (wurst)

MadJohnShaft · July 12, 2012, 11:35:40 AM

Shit yeah, let's do this thing. This is my go-to guy in this project:

http://honest-food.net/cured-meat/fresh-sausages/

Don't you want this food?

http://www.simplyrecipes.com/recipes/how_to_make_homemade_sausage/

I am not ready at all for Charcuterie cause I don't have anywhere to do the aging and I don't want to die.

peoplething · July 12, 2012, 02:20:18 PM

you're going to make venison sausage by convincing the deer to fall on it's own sword?

MadJohnShaft · July 12, 2012, 03:54:42 PM

Maybe I can convince it to commit suicide with the wild boar

I think I will just use Pork Meat and Pork Fat from the butcher.

khoomeizhi · July 12, 2012, 06:54:29 PM

this is just the penultimate frontier...the real last one is when you do salamis, etc, that require mold-fermentation and long aging.

just sayin'.

have at it, though.

MadJohnShaft · July 22, 2012, 11:06:30 AM

Fresh Italian Sausage

I have another 4 lbs of pork shoulder - maybe I'll do Chorizo

MadJohnShaft · July 22, 2012, 05:25:29 PM

Chorizo

I didn't take any pictures of the hot meat grinding action, so you'll have to just imagine it.

MikeyT · July 24, 2012, 09:28:37 PM

Wow, you actually did it. I would probably never do that.

MadJohnShaft, you're the Wurst!

MadJohnShaft · July 25, 2012, 10:27:06 AM

The economics of this doesn't work out dirt cheap like the Cheeese.

8 lbs of pork shoulder was $42 so I guess that means $21 for that much homemade sweet Italian sausage and $21 for 4 one pound packages of homemade chorizo, plus the other stuff that went in both.

Say $6 a pound for chorizo - and $1.50 each per sausage - no bargain.

That pork shoulder was from the fancy 100 year old butcher though, so I suppose if I got a repulsive one from the grocery store or found it on sale I would do better.

That same butcher shop has everything already made so I dunno about this make your own meat bizness....

I,Galactus · July 25, 2012, 10:34:55 AM

Quote from: MadJohnShaft on July 25, 2012, 10:27:06 AM
That pork shoulder was from the fancy 100 year old butcher though, so I suppose if I got a repulsive one from the grocery store or found it on sale I would do better.

If you raised the piglets yourself and forcibly removed them from their shoulders (aka butts) you might scrimp a little, Mr. Scientist.

I,Galactus · July 25, 2012, 10:35:25 AM

Seriously, though... those sausages look delicious. Props and such as this.