STAY AT HOME, And make sausages

[mydogbites]

Our local Zehyrs advertised pork shoulders for $1.19/ lb so I bought 5 roughly 14lbs each. 2 to smoke 3 for sausage. After skinning, debone and grind I was left with 25lbs. That resulted in 5 recipes, Farmer, Hot Italian, Andouille, Bratwurst and Chorizo. Took my time over the last 2 days, listening to tunes, drinking coffee not like I can go anywhere anyways. They are all done, vacuum packed except for the Chorizo which will get a little smoke tomorrow. Heres the process for those interested.

[mydogbites]

Skin is ready to be baked at 200c making Krackle, Bones will be turned into pea soup.

[mydogbites]

Coarse grind and then medium grind

[mydogbites]

All spices added and left for overnight to marinate

[mydogbites]

5 lbs per batch equals 16 8" sausage, 4 per package

[mydogbites]

Chorizo, are left to dry overnight, to be smoked tomorrow

[mydogbites]

Recipe

[Fisherman]

Nice, it's times like these that can have you make some delicious products.

[chazD]

Nice . I dont hsve a recipe but learned how to make prosciutto yesterday.

[chazD]

Pic

[RAM3500]

Yes its that time of the year. Will make them in a good week from now.

[metalbuckle]

Great post! YES! Sausage making time in little Italy.. LOL

I will be making sausages this year. I still have some cured meats (Soppressata) from last year, so probably won't make those. Plus it needs to be colder in the cantina for good soppressata.

Very nice Prosciutto as well.. One of my favorites..

[sabmgb]

That looks very good, never made sausage might have to learn.

[mydogbites]

The Chorizo are getting closer been on smoke for 2 1/2 hours. Currently 137 degrees.

[mydogbites]

Heres the chorizo recipe