[Sca-cooks] Freezing sausage

[Michael Gunter]

> Blade/butt or picnic? I've had some less-than-best experiences with > picnic, which is attractive because it's usually pretty cheap around > here, but can be disappointing as sausage meat...
Probably butt. It wasn't the size or the texture of picnic. Unfortunately,
Costco isn't quite like a good private butcher so there wasn't a
lot of information. 
> Now I usually use a mixture of blade roast and belly meat. 
 
Belly meat would have been nice but I doubt I could have gotten it
from them.
 
>Sufficient fat without being ridiculous, and it's a nice, firm, sweet
>fat, not like the stringy, too-soft fat on picnics.
 
This had firm meat, not well marbled, being pork with a nice rind of
not-too-hard fat. The meat was definately not fat enough as I had
to add lard to the forcemeat to get the proper mouth-feel and richness.
 
They don't look like people expect bratwurst to look like but they are
pretty close to the original. 
 
> Okay, I am informed I've used up my quota of opinionated-ness for the > week. I'll get back to you later...
Nah. You've earned your unlimited opionated-ness badge.
 > Adamantius
Gunthar
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