I like making this, even if it's hardly sausage at all. The more I read about how it's made (let alone every new recall for E. coli), the better the idea of making my own seems.
I've gotten good results. It crumbles well (especially when cooked straight from the grinder), but it also firms up into patties really well also. I've been using chuck roasts on sale... but here's the problem:
I'm going to be moving to Lubbock, TX (got a job!) and the supermarket chain there (United) sells totally different cuts of meat compared to what Kroger or Publix makes available. I checked and double checked... and while the Texans seem to love their brisket and steaks, no chuck. So, is pretty much any cheap beef good enough for this? Obviously, I'll get different amounts of lean/fat, depending.
On the pork side of things, they seem to have a smaller section than does Kroger, but cheap pork butts are there ($1.29 a pound, while not on sale). Fatback, though, was not to be found.
The only real highlight is, that at least with their larger flagship store, fresh herbs and spices were available. So, at least I have that.
I've gotten good results. It crumbles well (especially when cooked straight from the grinder), but it also firms up into patties really well also. I've been using chuck roasts on sale... but here's the problem:
I'm going to be moving to Lubbock, TX (got a job!) and the supermarket chain there (United) sells totally different cuts of meat compared to what Kroger or Publix makes available. I checked and double checked... and while the Texans seem to love their brisket and steaks, no chuck. So, is pretty much any cheap beef good enough for this? Obviously, I'll get different amounts of lean/fat, depending.
On the pork side of things, they seem to have a smaller section than does Kroger, but cheap pork butts are there ($1.29 a pound, while not on sale). Fatback, though, was not to be found.
The only real highlight is, that at least with their larger flagship store, fresh herbs and spices were available. So, at least I have that.
