[Sca-cooks] Fwd: Sausage fat

[Carol Eskesen Smith]

--
[ Picked text/plain from multipart/alternative ]
I've used beef suet, with good effect, in veal sausages, as per Platina.
Regards,
Brekke Franksdottir

----- Original Message -----
From: Pat "Mordonna" Griffin
Sent: Sunday, September 15, 2002 11:44 AM
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Fwd: Sausage fat

--
[ Picked text/plain from multipart/alternative ]


"Pat \"Mordonna\" Griffin" wrote:Date: Sat, 14 Sep 2002 07:01:44 -0700 (PDT)
From: "Pat \"Mordonna\" Griffin"
Subject: Sausage fat
To: sca-cooks at ansteorra.com


Brighid ni Chiarain said:

>>>I made some sausage earlier this summer, using
ordinary ground
pork from Costco.  The sausages were tasty, but a
touch dry.
Recipes on the web call for pork fat to be added
to the ground meat
(which already has a fair amount of fat in it).
What kind of pork fat
should be used, and where do I get it?  In my
supermarkets I see
salt pork, fatback, and lard.  Would any of these
work?


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net<<<



I never had this problem, since the sausages we made were generally trotting around rooting up the pen the day before.  See Stefan's Florilegeum for my articles on sausage making.

I'd think salt pork would add too much salt and a distinctive "pickled" flavor.  Fat back would probably work, if you washed off the salt, and soaked it a while before removing the skin and grinding it.  I would not recommend adding canned lard.  It has already been rendered, and would probably do strange things to the texture.  If you don't want to butcher the animal yourself, best would be to buy a whole side of a pig, and have your butcher cut out the hams, and loins, and perhaps the ribs, and debone and grind the rest for you.  We always used the shoulder meat and sides in sausage, unless it was a rather large, mature pig.  I'd guess our basic recipe for sausage was about 70% muscle/30% fat, with the rest of the fat being rendered for lard.
We'd add our own ground coriander and dried sage, sugar, salt, black pepper, and cayenne.  Or make onion sausage with just salt and finely chopped onion.  The onion sausage didn't keep well, though, so we only made small batches of it.  The recipe went something like "Throw in a handful of coriander, half a handful of sage, a handful each of sugar, salt, pepper, and cayenne, then taste it and add more to taste".  Sometimes, we'd also add some home grown and dried chile peppers to the grinding stage to make hot sausage.

Ahh, those were the days, when I didn't even know how to spell cholesterol.

Mordonna




---------------------------------
Do you Yahoo!?
Yahoo! News - Today's headlines


---------------------------------
Do you Yahoo!?
Yahoo! News - Today's headlines
_______________________________________________
Sca-cooks mailing list
Sca-cooks at ansteorra.org
http://www.ansteorra.org/mailman/listinfo/sca-cooksGet more from the Web.  FREE MSN Explorer download : http://explorer.msn.com