Guest guest Posted September 13, 2004 Report Share Posted September 13, 2004 > >>The meat cutter we take our wild meat to to have sausage made prefers to use > >>tallow because it doesn't have as greasy a feel as pig fat does. He said > it is > >>easier to get the right consistency with beef fat. A little to much pig > >>fat and > >>it has a greasy texture according to him. > > > >I make some of the fattiest sausages you're likely to find, and I don't > >know what he's talking about unless his tastes run towards the lowfat > >cardboardy-y sausages He is the most expert sausage maker I have ever seen. He is a professional butcher and ran the meat market in town for years and years, he has now semi-retired but still processes wild meat at his farm in the fall for hunters. I'm sure he has made uncounted thousands of pounds of sausage over the years. His sausage is delicious, with an excellent balance of ingredients. regards, Bruce Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2004 Report Share Posted September 13, 2004 >Well, I've accidentally made some of those lowfat cardboard-y sausages. >I either give them away to someone who lives in today's " heart-healthy " >world, or go back and spend another day fixing them (the sausages, not the >people heh). They are good in soup ... also stirred into eggs for omlettes. Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2004 Report Share Posted September 13, 2004 Bruce- >He is the most expert sausage maker I have ever seen. >He is a professional butcher and ran the meat market in town for years and >years, he has now semi-retired but still processes wild meat at his farm >in the >fall for hunters. >I'm sure he has made uncounted thousands of pounds of sausage over the years. >His sausage is delicious, with an excellent balance of ingredients. I'm sorry to be blunt, but so what? Millions -- no, more likely billions -- of people have made and eaten sausages made with pig fat since time immemorial. The fact that one sausage maker, no matter how expert, doesn't personally like the use of pig fat in his sausage does not mean it's some kind of absolute truth that sausage is best made with beef fat (or other saturated ruminant fat) instead of pig fat. Different ingredients are appropriate for different sausages, and different people have different tastes. It's as simple as that. Even aside from the enormous weight of tradition, I've personally made very fatty sausage using a 50-50 ratio of meat to pig fat, and not only have I enjoyed them all, I've served them to many, many people without ever getting a complaint about greasiness. On the contrary, I've gotten tons of thanks and praise -- and even people who believe in low-fat eating have generally indulged in a lot more sausage than they felt was good for them. I don't say that to claim to be some sort of master sausage-maker, BTW -- I'm not -- just to illustrate that the supposed " greasiness " of pig fat sausages is entirely a matter of particular personal taste. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2004 Report Share Posted September 13, 2004 >And as noted in my last reply, this is what I get for not planning far >enough ahead. I'm going to go ahead and mix up at least a little kefir >with the meat (most of it's pork) - as far as the whole botulism idea, do >you think that only one day of kefir-ing would make much of a difference? >Just curious. I only do it for a day (if you soak it too long it gets too tender and falls apart!). I'm not an expert in the arena, but from looking at the botulism cases, the stuff doesn't seem to grow when there is *any* competition ... it grows mainly in sterile surroundings (like, beached whale meat, garlic cloves, boiled meat). Kefir is anything but sterile! Also kefir is acidic, and botulism doesn't like acid, and of course you'll be adding salt ... Just mix it up good. The cases of " sausage poisoning " seem to rotate around the person not mixing the chopped meat thoroughly. > And as usual, you go and send one of those " keeper " emails. Bad, BAD >Heidi! You're cluttering up my archives with all those pesky recipes!!! > Hee hee. You should see MY archives .... ! >(By the way - what was the roast cut you used?) Round. It doesn't have any fat, so of course is no good for eating :--) I told them to skip making round steaks and just put it into " jerky sized " roasts (4 inch diameter logs). I slice it for making jerky (put the slices in kefir and spices) but I used the whole roast for making prosciutto or corned beef. I've also used the " shoulder " cut from the business Costco ... it's not grass fed but it is cheap, which is good for experimenting. Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2004 Report Share Posted September 14, 2004 At 03:29 PM 9/13/04 -0700, you wrote: > >>Well, I've accidentally made some of those lowfat cardboard-y sausages. >>I either give them away to someone who lives in today's " heart-healthy " >>world, or go back and spend another day fixing them (the sausages, not the >>people heh). > >They are good in soup ... also stirred into eggs for omlettes. Okay, you caught me. I do that do. In fact I have a bit of too-try Italian sausage left in the fridge that's being used in scrambled eggs. I hid the rest of it in lasagna, with extra cheese. MFJ Everything connects. The Universe is not THAT chaotic. Beauty can still be found in the most amazing places. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2004 Report Share Posted September 16, 2004 Okay, after all fo this sausage talk, I have some chickens that I want to make into sausage, but can't find any that are high fat. I have some beef suet and a little chicken fat, does anyone have a good one? TIA Dona Life is too short to eat grocery store cheese. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2004 Report Share Posted September 16, 2004 Dona- >Okay, after all fo this sausage talk, I have some chickens that I want to >make into sausage, but can't find any that are high fat. I have some beef >suet and a little chicken fat, does anyone have a good one? Most chicken sausage recipes will taste better with added fat, and pig fat works well with most sausages because of its neutral taste. In general, when you see ingredients like soy protein isolate and corn syrup in ingredient lists, they're put there in place of fat and organs. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2004 Report Share Posted September 20, 2004 >>>I forgot to answer this part. I walk into the conventional butcher shop and tell him I want enough casings for XX pounds of meat. I usually tell him I want them for at least three times the amount of meat that I actually HAVE, then I just freeze the extra casings for the next sausage-making bout so I don't have to make lots of trips up there. <<< Do you get natural or manufactured casings? Tas'. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 21, 2004 Report Share Posted September 21, 2004 >>>...If I start cluttering up the list raving about this really great sausage later, it'll be all your fault, and y'all should be proud of it.<<< Please do - it might get me back to making my own again. Cheers, Tas'. Quote Link to comment Share on other sites More sharing options...
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