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I find that for most sausages if you're using a fairly fatty piece of pork shoulder you're fine. It's mostly the right ratio all by itself. If I'm thinking properly, I'll call ahead and ask for some fat trimming to compensate. But usually a fatty shoulder does the job.Quote:
Originally Posted by pixelfixed
To me pork shoulder is to fatty for my sausage. Many times I have mixed pork shoulder and venison 50/50 and it is still plenty fatty.Quote:
Originally Posted by OCDshaver
Ideally you want 25-30% fat. Preferences aside, the shoulder should get you close to that. My biggest complaints with store bought sausage is that it's often too lean and under mixed before stuffing. The combination leads to a dry, mealy texture and lacking in flavor. I used to have a decent Italian deli in my neighborhood. It has since closed. And with only grocery store options, I've moved on to making it myself.Quote:
Originally Posted by 32t
Not tonight's dinner, but I've ordered one of these and picking it up next Friday.
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Geek
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this was from friday night, fish,chips and ketchup sandwich. MMMMMM yummy :)
Well that should make for an excellent meal. The cow has done its job, now it's your turn.Quote:
Originally Posted by TheGeek
I like chips on a burnt roll with loads of butter.
Geek
Will be nicely seasoned, some sea salt and black pepper, seared on the skillet and put in the oven just long enough.... Planning accompaniments.Quote:
Originally Posted by OCDshaver
Geek
The typical problem with a cut like that at home having a pan big enough to accomodate the bone.Quote:
Originally Posted by TheGeek
Way ahead [emoji6] I got one of there for the searing and a shallowish large dish it can sit it in the oven.Quote:
Originally Posted by OCDshaver
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