Knowing my fondness for tubular meat, dear sweet Mrs Wife bought me a meat grinder, and a book of sausage recipes, for Christmas! Yay!<\/p>\n
So, wanting to get into it as quickly as possible, but not wanting to get into the whole \"hog casing\" thing right away, I decided to try a loose sausage. And luckily, the first recipe in the book was \"basic breakfast sausage\" which obviously works fine un-cased.<\/p>\n
Butt, the recipe requires 2.5 lbs of lean pork butt and 1\/2 lb of pork fat. Where to get pork fat? My usual supermarket doesn't even sell fatty <\/em>pork, let alone straight-up pork fat. The guy at the meat counter confirmed that there's nothing in the store with more than 1\/16\" fat on it. Hmm... <\/p>\n Butt! There's another, older, smaller, supermarket here which was probably once the only place one town, decades ago, but now primarily caters to the Hispanic population. And they have all kinds of stuff in their meat cooler - tongues, feet, heads, ten pound sacks of chicken livers, etc.. So, I figured they'd have a chunk of pork fat in there somewhere. They didn't. And the butchers there didn't have any either. Butt, they had big packages of pork butt chops, with a solid inch of nice white fat around the outside of each chop. Cheap, too. So, three packages of those was enough to satisfy my pork requirements - plus, once I separated the bulk of the fat and lean, there was a big batch of pork bones to snack on! (dust in chili powder and broil until all the leftover meat and fat has gone crispy). Thanks, Scott's Galaxy!<\/p>\n An hour later, I had three pounds of pretty pink sausage. Success.<\/p>\n The result was good, butt not quite as awesome as I hoped. It was a milder, leaner (far leaner) style of sausage than I prefer. Butt that's easy to fix. Next time, I'll add more fat, more chili, more sage, and grind it all a little coarser, too. And then I will come up with a classy marketing name, and corner the market in breakfast sausage.<\/p>\n","protected":false},"excerpt":{"rendered":" Knowing my fondness for tubular meat, dear sweet Mrs Wife bought me a meat grinder, and a book of sausage recipes, for Christmas! Yay! So, wanting to get into it as quickly as possible, but not wanting to get into the whole \"hog casing\" thing right away, I decided to try a loose sausage. And […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-14372","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/ok-cleek.com\/blogs\/index.php?rest_route=\/wp\/v2\/posts\/14372","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ok-cleek.com\/blogs\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ok-cleek.com\/blogs\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ok-cleek.com\/blogs\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ok-cleek.com\/blogs\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14372"}],"version-history":[{"count":0,"href":"https:\/\/ok-cleek.com\/blogs\/index.php?rest_route=\/wp\/v2\/posts\/14372\/revisions"}],"wp:attachment":[{"href":"https:\/\/ok-cleek.com\/blogs\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14372"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ok-cleek.com\/blogs\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14372"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ok-cleek.com\/blogs\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14372"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}