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There actually is cost saving in sausage making, compared to wet shaving. Lol
How did you manage that? You must go hunt your own meat (because we all know that hunting is free ).
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There actually is cost saving in sausage making, compared to wet shaving. Lol
Brother, sounds like you married up too! My lovely bride brought me over some cashew chicken creation when we were dating, probably 33ish years ago. Rice, soy sauce. I didn't appreciate it much because my palate was...retarded at that age. But she has only gotten better as a cook as the years have passed, and I am only really free to range about the range if it's a roast of some kind, venison.....stuff she can actually do better, but she chooses to indulge me in.Sometimes attitudes are amenable to modification. When I met the woman who became Mrs. Hippie about 30 years ago, I offered to cook dinner for her. "Oh, great," she said. "I get to try another man's special spaghetti. I hope you don't use fish sticks like the last guy."
"Sorry, I don't DO spaghetti," I said. And followed up with cashew chicken, pie for dessert, a nice wine, and a little hausgemacht brandy for after.
"You're hired," she said with a gentle belch.
Recipes that start out with "100 pounds pork butt" can be a little hard to scale down for somebody who wants to make just a couple pounds. But look around! There are good sausage recipes all over the internet. And yeah...agree with @esky15 that eatin' ain't a hobby.
Life is too short to eat dull food.
O.H.
My neighbor figures his venison has only cost him about $500/lb. over the years!How did you manage that? You must go hunt your own meat (because we all know that hunting is free ).
How did you manage that? You must go hunt your own meat (because we all know that hunting is free ).
I actually believe if I showed this picture to my lovely bride I could convince her to allocate the funds for a smoker....
I actually believe if I showed this picture to my lovely bride I could convince her to allocate the funds for a smoker....
I don't think I've smelled anything for a week, but I think I can smell those! Good job my friend.To finish the story. The sausages finished up in the sous vide after a light smoking. I took one of those and browned it in the skillet to see how that would be. It was good, but it's hard to beat the grill.
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Looks great! I stuffed a batch of chicken sausage a couple of days ago. About 50/50 breast and thighs. Came out pretty good.
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I used Chud's Youtube recipe, minus the pork fat since my breast meat and thighs had some good fat on them.Yum! I also want to work up some chicken sausage while I still have all my gear out and before the weather warms back up into the 70s.
What's your recipe, if you don't mind me asking? I know I need to tweak my "hauswurst" (beef/pork) for chicken, but I'm not sure how I want to go about it.
That's what I did. Skin and all. Cut it all up and put the pan in the freezer for 30 mins. Ground up nice and sticky. Had a good snap and was plenty juicy.@kelbro By the way, I've found that using only thighs and leaving the skin on gets me plenty of fat and excellent texture. Just grind the skin right in. It pretty much melts away when you cook the sausage, and the result is a remarkably succulent texture that most people don't expect when you say "chicken sausage."