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[Bentley]

Roughly 8lbs of shoulder, which I am gonna assume is about 85/15 and I also added 2lbs of pork fat.  Was all set for 5lbs of Sicilian and same amount of Breakfast, but now am not sure.

Anyone done any recipes latley that just blew you away?

[Bar-B-Lew]

I'm jealous.  I have all the equipment to make sausage and have been putting it off.  I need to make that something I do in 2019.  Looking forward to see what you end up doing.

[Bentley]

I still cant figure out what to make, had the ground stuff sitting in the fridge for 3 days, finally put it in the freezer!

[Bentley]

Decide to go with a pork Apple-Sage and a pork Star Anise Sicilian....Never tried pork apple mine was always with chicken, and the Sicilian will go well in meatloaf!

[Bar-B-Lew]

Decide to go with a pork Apple-Sage and a pork Star Anise Sicilian....Never tried pork apple mine was always with chicken, and the Sicilian will go well in meatloaf!

Not sure how that licorice taste will work in meatloaf.  I guess the only way to know it so try it.

[ZCZ]

Practice for the Royal?

Z

[Bentley]

I love it in meat loaf!  No practice, I just need some sausage in the house...although I do have a what I consider unique presentation in mind for the sausage entry!

[Bentley]

I have become a fan of metric measurement the more I cook and bake, but will do Imperial too!

4.0 lb. Pork Shoulder                                       1850.0 g
1.5 lb. Pork Fat                                                670.0 g
3 Tbs. Salt                                                      45 g
1/4 C Light Corn Syrup                                    36 g (?)
1 Tbs Cracked Black Pepper                              9 g
1 Tbs Garlic Powder                                          12 g
2 Tbs minced garlic(fresh)                                 36 g
1 Tbs Fennel seed whole                                    9 g
2 tsp White pepper                                           6 g
2 Tbs Star Anise (ground)                                 14 g
2 tsp citric acid (I use powdered Gatorade)          9 g
1 tsp Coriander (ground)                                    5 g
3/4 C Ice water                                                180 ml
1/2 tsp Cure #1 (only if you plan on smoking!)    5 g
 
I put all spices except fennel seed and minced garlic in water and mix.  I use a small die for grind ( use what ever size you like). Mix ALL ingredients with meat and pipe, or if you are like me, vac seal in 1lb amounts.  I guess this could be smoked, I have never done it as I usually use it along with my beef in a meatloaf and in links with peppers and onions!  On occasion on a bun, but rare!  Believe it or not, a grilled one with eggs, and grits is real good at breakfast!


Obviously if it can sit for 24 hours before piping or using the flavors will "bloom"!

The Sicilian sausage sounds intriguing, care to share the recipe?

[Bentley]

Apple-Sage is done, a tad to much cinnamon, but still pretty good, maybe it will mellow as it sits!  It will be an outstanding breakfast sausage!  Gotta get up and do the Sicilian and be done with it

[yorkdude]

You said you have become a fan of metric, is it because it is so much more incremental (not sure that is the right way to say) it. Meaning easier to get a more accurate mixture.
Does that make any sense?

[Bentley]

Since I got the cheap scale, just so much easier (put container on scale hit tare, add ingredient, hit tare, add ingredient, etc) and as chefpeppers says, I think more accurate, really good for baking!

Just finished the Sicilian-Star Anise and I am pleased with it too!  I think they will bot get better with a little age!  Will use some of it in a meatloaf this weekend!

5lbs of Apple on top, about 5lbs+ of the Sicilian on bottom!  Finally got the fat % and the mix for texture right.  Been awhile since I was there!  And I didn't have to use any powdered milk!