But the last try was a trial run, and I was... if not embarrassed, then at least not so proud of it.
This is mild italian, uncased. About 3 pounds. I used this recipe (and not entirely happy with it):
http://www.foodnetwork.com/recipes/e...ipe/index.html
First off, I don't blame the recipe, I made some slight changes... I substituted dried parsley for fresh (couldn't find any), and I added some diced red bell pepper from another recipe. Additionally, I used awfully cheap australian wine... and the awful is meant in its original meaning, and not that it's merely very cheap.
The meat wasn't cubed as fine as some recommend (a mix of 1" to 2.5" pieces), nor was the fat as evenly distributed as it probably should have been. I need better knives, and more practice. It then sat in the fridge for the better part of 24 hours, with the spices mixed thoroughly.
So, I finally found a bowl that fit in our freezer (I got laid off, canceled the chest freezer we had ordered) for about 3 hours. Finding the right amount of time for it to get stiff without freezing solid's a little tricky. Then, I ran it through my grinder once with the only plate I have. (3/16" I think.)
Note: pork grinds easier. Even frozen as it should be. I first ground some chuck for supper, and then sausage after (to avoid having to clean the grinder). Chuck is just not as soft. I noticed that this night.
So, then we fried it up... (god, I love cast iron). It had a fair amount of grease left over in it, but still not as much as when I fry commercial sausage.
My wife liked it. She even grabbed a second bite. She said that it "was pretty good, but is missing something". I don't disagree. Not sure what though. Or maybe it just has too much going on. Even so, we'll definitely use it and I don't feel like it was a waste... it's not going to make the lasagna or pizza taste bad.
Thank you to everyone who has offered advice or encouragement. I enjoy this, and I can't wait to try to make other things. As it turns out, my unemployment may be short-lived... I fly out to Lubbock, Texas tomorrow for well... not sure if it's still a job interview, or just a finalization. A friend thinks it means they're already planning to make a job offer. So, after getting that call with my hands all greasy from this, I thought I'd better put the pictures up before I forgot.
This is mild italian, uncased. About 3 pounds. I used this recipe (and not entirely happy with it):
http://www.foodnetwork.com/recipes/e...ipe/index.html
First off, I don't blame the recipe, I made some slight changes... I substituted dried parsley for fresh (couldn't find any), and I added some diced red bell pepper from another recipe. Additionally, I used awfully cheap australian wine... and the awful is meant in its original meaning, and not that it's merely very cheap.
The meat wasn't cubed as fine as some recommend (a mix of 1" to 2.5" pieces), nor was the fat as evenly distributed as it probably should have been. I need better knives, and more practice. It then sat in the fridge for the better part of 24 hours, with the spices mixed thoroughly.
So, I finally found a bowl that fit in our freezer (I got laid off, canceled the chest freezer we had ordered) for about 3 hours. Finding the right amount of time for it to get stiff without freezing solid's a little tricky. Then, I ran it through my grinder once with the only plate I have. (3/16" I think.)
Note: pork grinds easier. Even frozen as it should be. I first ground some chuck for supper, and then sausage after (to avoid having to clean the grinder). Chuck is just not as soft. I noticed that this night.
So, then we fried it up... (god, I love cast iron). It had a fair amount of grease left over in it, but still not as much as when I fry commercial sausage.
My wife liked it. She even grabbed a second bite. She said that it "was pretty good, but is missing something". I don't disagree. Not sure what though. Or maybe it just has too much going on. Even so, we'll definitely use it and I don't feel like it was a waste... it's not going to make the lasagna or pizza taste bad.
Thank you to everyone who has offered advice or encouragement. I enjoy this, and I can't wait to try to make other things. As it turns out, my unemployment may be short-lived... I fly out to Lubbock, Texas tomorrow for well... not sure if it's still a job interview, or just a finalization. A friend thinks it means they're already planning to make a job offer. So, after getting that call with my hands all greasy from this, I thought I'd better put the pictures up before I forgot.
