Let's say I wanted to experiment with sausage making and had me some spices
and a meat grinder...

What cut or cuts of pork would make good sausage? Does it matter? I imagine so
as you want a certain amount of fat.

TIA


--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

In article >,
The Bubbo > wrote:

> Let's say I wanted to experiment with sausage making and had me some spices
> and a meat grinder...
>
> What cut or cuts of pork would make good sausage? Does it matter? I imagine so
> as you want a certain amount of fat.
>
> TIA

Pork butt/shoulder is usually pretty cheap and fatty enough.
You want at least 20% fat. :-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

OmManiPadmeOmelet wrote:
> In article >,
> The Bubbo > wrote:
>
>> Let's say I wanted to experiment with sausage making and had me some spices
>> and a meat grinder...
>>
>> What cut or cuts of pork would make good sausage? Does it matter? I imagine
so
>> as you want a certain amount of fat.
>>
>> TIA
>
> Pork butt/shoulder is usually pretty cheap and fatty enough.
> You want at least 20% fat. :-)

thank you.
I think I am just going to make bulk sausage and patties and not futz with
stuffing casings.

I shall look for the pork butt/shoulder and make my first batch this week.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

In article >,
The Bubbo > wrote:

> OmManiPadmeOmelet wrote:
> > In article >,
> > The Bubbo > wrote:
> >
> >> Let's say I wanted to experiment with sausage making and had me some spices
> >> and a meat grinder...
> >>
> >> What cut or cuts of pork would make good sausage? Does it matter? I imagine
> so
> >> as you want a certain amount of fat.
> >>
> >> TIA
> >
> > Pork butt/shoulder is usually pretty cheap and fatty enough.
> > You want at least 20% fat. :-)
>
> thank you.
> I think I am just going to make bulk sausage and patties and not futz with
> stuffing casings.
>
> I shall look for the pork butt/shoulder and make my first batch this week.

Have fun and report back! :-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"The Bubbo" > wrote in message
> I think I am just going to make bulk sausage and patties and not futz with
> stuffing casings.
>
> I shall look for the pork butt/shoulder and make my first batch this week.

That is what I use too. IMO, some sausages just seem better in casings, but
we do about 30% in bulk. Breakfast types are never stuffed in my house and
some of the Italian is in bulk for lasagna.

One of my favorites is to use a typical Italian sausage recipe, but add
rosemary and cheese to it. Lots of garlic too. Enjoy experimenting.

Edwin Pawlowski wrote:
>
> "The Bubbo" > wrote in message
>> I think I am just going to make bulk sausage and patties and not futz with
>> stuffing casings.
>>
>> I shall look for the pork butt/shoulder and make my first batch this week.
>
> That is what I use too. IMO, some sausages just seem better in casings, but
> we do about 30% in bulk. Breakfast types are never stuffed in my house and
> some of the Italian is in bulk for lasagna.
>
> One of my favorites is to use a typical Italian sausage recipe, but add
> rosemary and cheese to it. Lots of garlic too. Enjoy experimenting.
>
>

fabulous ideas! thank you.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

The Bubbo wrote:
> Let's say I wanted to experiment with sausage making and had me some spices
> and a meat grinder...
>
> What cut or cuts of pork would make good sausage? Does it matter? I imagine so
> as you want a certain amount of fat.
>
> TIA
>
>


Butt, shoulder, or "picnic". If you get a picnic, make sure it is not
already cured.

Bob

In article >,
The Bubbo > wrote:

> Let's say I wanted to experiment with sausage making and had me some spices
> and a meat grinder...
>
> What cut or cuts of pork would make good sausage? Does it matter? I imagine so
> as you want a certain amount of fat.
>
> TIA

Butt roast.
--
-Barb
<http://jamlady.eboard.com> Updated 6-15-2006; Spanish Chicken and
Rice.
"If it's not worth doing to excess, it's not worth doing at all."

In article >,
The Bubbo > wrote:
> > Pork butt/shoulder is usually pretty cheap and fatty enough.
> > You want at least 20% fat. :-)
>
> thank you.
> I think I am just going to make bulk sausage and patties and not futz with
> stuffing casings.
>
> I shall look for the pork butt/shoulder and make my first batch this week.

Save yourself a little time maybe - ask the meat guy to bone and chunk
the butt roast for you. Tell him you want the bones he takes out, then
make some spaghetti sauce with them.
--
-Barb
<http://jamlady.eboard.com> Updated 6-15-2006; Spanish Chicken and
Rice.
"If it's not worth doing to excess, it's not worth doing at all."

In article >,
says...
> Let's say I wanted to experiment with sausage making and had me some spices
> and a meat grinder...
>
> What cut or cuts of pork would make good sausage? Does it matter? I imagine so
> as you want a certain amount of fat.
>
> TIA
>
>

Shoulder / Boston butt.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

On Sun, 18 Jun 2006 20:58:10 -0500, Melba's Jammin'
> wrote:

>In article >,
> The Bubbo > wrote:
>
>> Let's say I wanted to experiment with sausage making and had me some spices
>> and a meat grinder...
>>
>> What cut or cuts of pork would make good sausage? Does it matter? I imagine so
>> as you want a certain amount of fat.
>>
>> TIA
>
>Butt roast.

That's what Ruhlman and Polcyn recommend. And it's what D and I used
for the fat in the chicken sausages we made yesterday using their
recipe.
--
modom

modom wrote on 19 Jun 2006 in rec.food.cooking

> On Sun, 18 Jun 2006 20:58:10 -0500, Melba's Jammin'
> > wrote:
>
> >In article >,
> > The Bubbo > wrote:
> >
> >> Let's say I wanted to experiment with sausage making and had me
> >> some spices and a meat grinder...
> >>
> >> What cut or cuts of pork would make good sausage? Does it matter? I
> >> imagine so as you want a certain amount of fat.
> >>
> >> TIA
> >
> >Butt roast.
>
> That's what Ruhlman and Polcyn recommend. And it's what D and I used
> for the fat in the chicken sausages we made yesterday using their
> recipe.
> --
> modom
>

Ummm there's a butt roast cut on a Chicken???

--
-Alan

Mr Libido Incognito wrote:

> modom wrote on 19 Jun 2006 in rec.food.cooking
>
>>On Sun, 18 Jun 2006 20:58:10 -0500, Melba's Jammin'
> wrote:
>>
>>>
>>>Butt roast.
>>
>>That's what Ruhlman and Polcyn recommend. And it's what D and I used
>>for the fat in the chicken sausages we made yesterday using their
>>recipe.
>
>
> Ummm there's a butt roast cut on a Chicken???


No, he's talking about adding pork fat into his chicken
sausage mix. You can add it in with many types. Turkey,
lamb, pheasant, venison, etc.

Pork fat is a real swiss army knife when it comes to
sausage. Many different types of meats are too lean by
themselves and pork fat is extremely versatile.

Dry sausage is a tragic thing, so god invented pork fat.

--
Reg

On Mon, 19 Jun 2006 23:21:15 GMT, Mr Libido Incognito >
wrote:

>Ummm there's a butt roast cut on a Chicken???

We grow them big here in Texas. Have you never heard of the Bigass
Texas Red?

Actually, Reg was right. We added a pork roast -- Boston butt to be
precise -- to the chicken. Most of the sausage was chicken, but about
1/3 was pig meat.
--
modom

On Mon, 19 Jun 2006 23:35:06 GMT, Reg > wrote:


>
>Pork fat is a real swiss army knife when it comes to
>sausage. Many different types of meats are too lean by
>themselves and pork fat is extremely versatile.

Nicely put!
>
>Dry sausage is a tragic thing, so god invented pork fat.

Even better!
--
modom

In article >,
Mr Libido Incognito > wrote:

> modom wrote on 19 Jun 2006 in rec.food.cooking
>
> > On Sun, 18 Jun 2006 20:58:10 -0500, Melba's Jammin'
> > > wrote:
> >
> > >In article >,
> > > The Bubbo > wrote:
> > >
> > >> Let's say I wanted to experiment with sausage making and had me
> > >> some spices and a meat grinder...
> > >>
> > >> What cut or cuts of pork would make good sausage? Does it matter? I
> > >> imagine so as you want a certain amount of fat.
> > >>
> > >> TIA
> > >
> > >Butt roast.
> >
> > That's what Ruhlman and Polcyn recommend. And it's what D and I used
> > for the fat in the chicken sausages we made yesterday using their
> > recipe.
> > --
> > modom
> >
>
> Ummm there's a butt roast cut on a Chicken???

Chicken hindqaurters. ;-)
The fattiest "cut" on the chicken is thigh meat.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article > ,
Reg > wrote:

> Mr Libido Incognito wrote:
>
> > modom wrote on 19 Jun 2006 in rec.food.cooking
> >
> >>On Sun, 18 Jun 2006 20:58:10 -0500, Melba's Jammin'
> > wrote:
> >>
> >>>
> >>>Butt roast.
> >>
> >>That's what Ruhlman and Polcyn recommend. And it's what D and I used
> >>for the fat in the chicken sausages we made yesterday using their
> >>recipe.
> >
> >
> > Ummm there's a butt roast cut on a Chicken???
>
>
> No, he's talking about adding pork fat into his chicken
> sausage mix. You can add it in with many types. Turkey,
> lamb, pheasant, venison, etc.
>
> Pork fat is a real swiss army knife when it comes to
> sausage. Many different types of meats are too lean by
> themselves and pork fat is extremely versatile.
>
> Dry sausage is a tragic thing, so god invented pork fat.

Indeed...
It's common practice around here to add it to venison sausage.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson