More Sausage Making, and More Meat

After my success with the new equipment and the Breakfast Sausage with Fresh Ginger and Sage recipe (aka Da Bomb, from Ruhlman & Polcyn’s book),  I realized that 5 pounds of sausages isn’t that many. Once you have a brunch party, give a few to your friends to taste test, and eat some for dinner the next night, there isn’t that much left in the freezer for later.  🙁   My only recourse was to make more!

On Monday morning I called my favorite meat shop, Ledebuhr’s, and ordered more meat for curing and drying fun, and preparation for a party we’re going to have at the end of the month.  The order:

  • 20 pounds of pork shoulder butt  (Sausages, Mortadella)
  • 2  eye of round roasts of beef  (Bresaola Round 2)
  • 3 pork bellies (Pancetta and Smoked Bacon)
  • 1 full beef brisket (to be dry rubbed and smoked for the party)

I ordered the pork shoulder butt for our sausage making Thursday, and picked up the rest of the meat on Saturday, for curing fun this next week.

The Bag My Pork Shoulder Butt Was In

Here’s a shot of the bag that the pork was in when I picked it up on Thursday.  Note the lack of last name, phone number, etc.  I love that I’m on a first name basis with my butcher.

My friends Sheila and Connie helped me make more of the Ginger and Sage Breakfast Sausage, and some spicy Mexican Chorizo.  More on that at a later date.

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