aimer Posted September 17, 2019 Share Posted September 17, 2019 Did some home made sausages with the family a couple of weeks ago, pain in the ass to do and not cost effective in the slightest hahaha good fun though and ended up with some tasty snags at the end of it 3 2 Link to comment Share on other sites More sharing options...
Mercer Posted September 18, 2019 Author Share Posted September 18, 2019 Well deserved top of page post ^^^ Link to comment Share on other sites More sharing options...
One Man Banned Posted September 18, 2019 Share Posted September 18, 2019 26 minutes ago, Mercer said: Well deserved top of page post ^^^ You mean because it's a sausage party up in here? Link to comment Share on other sites More sharing options...
Mercer Posted September 18, 2019 Author Share Posted September 18, 2019 You know I love grinding meats together. Link to comment Share on other sites More sharing options...
where Posted September 18, 2019 Share Posted September 18, 2019 N stuff’n the meat into guts. Link to comment Share on other sites More sharing options...
misteraven Posted September 18, 2019 Share Posted September 18, 2019 @aimercan you explain your post a bit? Interested in what / how you made it, but also curious about your mention of it not being cost effective. Can you elaborate on that? Link to comment Share on other sites More sharing options...
aimer Posted September 18, 2019 Share Posted September 18, 2019 More so just not cost effective compared to store bought sausages, we used prime roast cuts and no filler (breadcrumbs/rusk etc) which made for a way better end product.. but in reality we could have gotten away with using waaaay cheaper cuts of meat This was our second time making them, the biggest thing we learnt from the first time was to keep everything as cold as possible, the second the meat warms up too much it gets sticky and gums everything up.. the other thing was getting the water ratio right in the meat which makes stuffing the casings a shitload easier The process is pretty straight forward though, we have an cheap all in one sunbeam meat grinder/sausage stuffer We usually aim for a 70/30 lean meat to fat ratio and go for a 50/50 pork and beef mix for flavour depending on what style we're making Dice meat up into 1 inch cubes then run it through the grinder on a 13mm/coarse grind, refrigerate for a while, then mix in your herbs, seasonings and water Load up casings on sausage stuffer/grinder, we went with collagen casings instead of pig intestine this time which was a heap easier to work with I think Then feed the mince back through and into the casings and twist them up as they come off We made up a smokey bbq rub mix, a chorizo style (to be cooked not cured) and some pork & fennel Hoping to do some salami style and real chorizo ones in the near future to hang/cure for a while 1 2 Link to comment Share on other sites More sharing options...
where Posted September 18, 2019 Share Posted September 18, 2019 It was hard to not answer for you, I guessed choice chuck so I was close, but yea casings are expensive. I guess by collagen casings you meant artificial, those are good cause they are a consistent 20 mm, higher yield from 30mm for natural and I’ve tested it, and the smaller one actually “eats” better. If I do anything flavor foreword I use sheep casings cause it’s cheaper than beef, I love to keep it natural and doesn’t have a naturally savory finish. 1 1 Link to comment Share on other sites More sharing options...
Decyferon Posted September 18, 2019 Share Posted September 18, 2019 Fuck presentation, jerk chicken rice and peas 5 1 Link to comment Share on other sites More sharing options...
diggity Posted September 19, 2019 Share Posted September 19, 2019 On 9/11/2019 at 6:54 PM, KILZ FILLZ said: New property Mgr implemented a no personal bbq policy. Super wack. We don't even have a communal grill for fucks sake. Time to move. Link to comment Share on other sites More sharing options...
Guest Posted September 19, 2019 Share Posted September 19, 2019 Yeah. Waiting a month or two til holiday time when less seasonal folk are looking for a place. Link to comment Share on other sites More sharing options...
Mercer Posted September 19, 2019 Author Share Posted September 19, 2019 Micro-carrot haul, didn't expect much from a balcony but I didn't know they could turn out this bad. Ate the orange/purple raw, white ones were ruined from being pushed up into the sun turning green. There wasn't enough room for the carrots to grow and expand in the soil, inside of a pot. Late season cherry tomatoes actually did well, we weren't sure because we planted mid July. Still have these to harvest this weekend, enough for a few salads next week. 2 Link to comment Share on other sites More sharing options...
misteraven Posted September 19, 2019 Share Posted September 19, 2019 Carrots werent easy for me either. Definitely dont look much like the store bought ones like you see in cartoons. Tasted very sharp as well. Almost hard to eat. But then again they have a fairly long growing season and likely too cold up here. Link to comment Share on other sites More sharing options...
Deine Mudder Posted September 22, 2019 Share Posted September 22, 2019 On 9/19/2019 at 9:20 PM, Mercer said: didn't know they could turn out this bad Hey wait a fucking minute, those are awesome! Well maybe not the green ones exactly, but I bet they are great and super healthy. If they're not sweet enough for snacking I'd use them in vegetable stews / Kichari etc. Link to comment Share on other sites More sharing options...
Mercer Posted September 22, 2019 Author Share Posted September 22, 2019 @misteravenNext year I'll know to plant early, leave room for expansion, and not harvest until late fall. Really like roasted carrots and from what I could taste these raw carrots were delicious. @Deine MudderThe orange/purple were good no doubt, but they would have been smaller than baby carrots if I had peeled them. Now I feel all inadequate/uncomfortable in the produce section. No Idea yet what we're doing with these. 1 Link to comment Share on other sites More sharing options...
where Posted October 1, 2019 Share Posted October 1, 2019 Sword 3 Link to comment Share on other sites More sharing options...
Decyferon Posted October 1, 2019 Share Posted October 1, 2019 Weekend drunk cooking 3 1 Link to comment Share on other sites More sharing options...
Decyferon Posted October 1, 2019 Share Posted October 1, 2019 Some crazy fucking hotdog quesadilla thing I made 1 Link to comment Share on other sites More sharing options...
Mercer Posted October 1, 2019 Author Share Posted October 1, 2019 @Decyferon getting fancy with the steak burritos up there, looks good. 1 Link to comment Share on other sites More sharing options...
Decyferon Posted October 3, 2019 Share Posted October 3, 2019 More munchies 1 Link to comment Share on other sites More sharing options...
Mercer Posted October 6, 2019 Author Share Posted October 6, 2019 My wife made use of those little tomatoes. Cherry Tomato & Leeks Tart with triple cream cheese (not Pizza). 3 Link to comment Share on other sites More sharing options...
Mercer Posted October 6, 2019 Author Share Posted October 6, 2019 My wife's chicken piccata. 3 Link to comment Share on other sites More sharing options...
Deine Mudder Posted October 8, 2019 Share Posted October 8, 2019 Pizza looking good! 1 Link to comment Share on other sites More sharing options...
Decyferon Posted October 8, 2019 Share Posted October 8, 2019 Fried chicken, coconut rice with black beans and red cabbage, apple, red onion and red chilli slaw. A quick huevos rancheros I did too 2 Link to comment Share on other sites More sharing options...
One Man Banned Posted October 12, 2019 Share Posted October 12, 2019 Banana chocolate chip. Did a few w/ crushed walnut on top. 1 2 Link to comment Share on other sites More sharing options...
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