Thread: just wanted to share tonight's dinner with you guys..

Originally Posted by pixelfixed

Love making Sausage,can be kind of tricky getting the fat and meat content right tho.

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.

Originally Posted by OCDshaver

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.

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.

Originally Posted by 32t

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.

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.

Not tonight's dinner, but I've ordered one of these and picking it up next Friday.



Geek

this was from friday night, fish,chips and ketchup sandwich. MMMMMM yummy

Originally Posted by TheGeek

Not tonight's dinner, but I've ordered one of these and picking it up next Friday.



Geek

Well that should make for an excellent meal. The cow has done its job, now it's your turn.

I like chips on a burnt roll with loads of butter.

Geek

Originally Posted by OCDshaver

Well that should make for an excellent meal. The cow has done its job, now it's your turn.

Will be nicely seasoned, some sea salt and black pepper, seared on the skillet and put in the oven just long enough.... Planning accompaniments.

Geek

Originally Posted by TheGeek

Will be nicely seasoned, some sea salt and black pepper, seared on the skillet and put in the oven just long enough.... Planning accompaniments.

Geek

The typical problem with a cut like that at home having a pan big enough to accomodate the bone.

Originally Posted by OCDshaver

The typical problem with a cut like that at home having a pan big enough to accomodate the bone.

Way ahead [emoji6] I got one of there for the searing and a shallowish large dish it can sit it in the oven.



Geek