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Fishing Reports and information for the Coastal Bend
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Chef Lefty
Full Grown Flour Bluffian
Joined: 13 Aug 2009
Posts: 4659
Location: The First Sandbar (a.k.a. Flour Bluff)
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 Posted: Sun Jul 22, 2012 7:01 am Post subject: Hot Italian Sausage Experiment |
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Decided to give sausage another try. Fennel is the key ingredient in the Italian Sausage world.
Pork Butt, parsley and spices.
First and only grind using a large cut die.
Stuffed without blade or die. Batch in background was with both in place, but I was not impressed with the consistency.
Braised and browned using a Shiner Bock.
Worked well with pizza. Hint: B & J's pizza will sell you their fresh made dough for a very small price.
Cheers!
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| Central Scrutinizer wrote: | | I call shenanigans on that one. |
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ltorna1
Full Grown Flour Bluffian
Joined: 17 Apr 2009
Posts: 3240
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| Posted: Mon Jul 23, 2012 12:18 pm Post subject: |
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| NICE CHEF! Can't go without the fennel for sure. Looks fantastic |
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Chef Lefty
Full Grown Flour Bluffian
Joined: 13 Aug 2009
Posts: 4659
Location: The First Sandbar (a.k.a. Flour Bluff)
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| Posted: Wed Jul 25, 2012 8:22 am Post subject: |
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| ltorna1 wrote: | | NICE CHEF! Can't go without the fennel for sure. Looks fantastic |
The first batch of sausage I ever made contained no fennel, and it was the oddest tasting sausage ever! It truly has it's place in sausage.
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| Central Scrutinizer wrote: | | I call shenanigans on that one. |
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Tyler
Site Admin
Joined: 06 Mar 2006
Posts: 12865
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| Posted: Wed Jul 25, 2012 12:11 pm Post subject: |
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Good looking stuff there! I too don't like stuffing with the die and blade. I have a big die I can put in but seems like I still need the blade to push things through. It still as some good texture to it not like it went through a blender.
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