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Hey, baby, wanna see my sausage? - Tina Marie's Ramblings
Red hair and black leather, my favorite colour scheme...
skywhisperer
skywhisperer
Hey, baby, wanna see my sausage?
Picture


I made my first batch of sausage last night.

It's chicken-with-apple sauasge ( recipe here ), with a few modifications. I used half dark and half white meat, used artifical casings, and added a lot more onion. It's been sitting in the fridge all day "melding", and I'm going to cook it tonight.

Today I made 5 pounds of boudin (no recipe yet, sorry). I didn't actually taste the chicken while I was making it, since it was made with raw chicken, but the boudin is made with cooked pork, so I could taste it as I went without instantly keeling over. I didn't know you could say this about boudin, but I think mine came out a bit too spicy - the recipe called for pepper in the water you cooked the pork in, but then I added more directly to the pork when it was done, not realizing that peppered stock was what I was going to cook the rice in. So it's a bit on the spicy side. It might settle down a bit after a day or two in the fridge.

This is more fun then I imagined it would be.
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Comments
rattleback From: rattleback Date: March 25th, 2007 12:12 am (UTC) (Link)
Mmm, boudin; now I'm all nostalgic for Leo's in Galveston. If there's a Cajun butcher shop in DC, it's awfully well hidden.
skywhisperer From: skywhisperer Date: March 25th, 2007 02:08 am (UTC) (Link)
There are lot of places that do Cajun mail-order. http://www.hebertsmeats.com is one. I get turduckens from them, but since they have a store right down the street from me, I've never tried their shipping.
greeneyedsadie From: greeneyedsadie Date: March 25th, 2007 12:45 am (UTC) (Link)
A tip on making pork sausage - pork is so lean nowadays that the sausage ends up turning out a bit dry - so when you go to the butcher or the grocery store (probably a butcher) ask to buy some pork fat. Then grind it into the sausage with the pork. Works like a charm.
skywhisperer From: skywhisperer Date: March 25th, 2007 02:05 am (UTC) (Link)
I was actually worried about that more with the chicken, since I replaced half the dark-meat-with-skin with skinless white meat. But if anything, it came out too juicy. Good, but a bit on the juicy side.
greeneyedsadie From: greeneyedsadie Date: March 25th, 2007 05:16 pm (UTC) (Link)
Yeah - poultry has a lot of water in the skin(fat) so that's probably where the juicyness came from. You probably could have used all dark meat with no skin and it would have been the best - most flavor, just the right amount of fat, and the cheapest. But pork? So lean now! Gone are the days of feeding them the table scraps and slop and making them so tasty and fatty. My mother and I made Kielbasa and even with the extra fat it was still kind of dry. We bought more fat the next time and it was perfect.
skywhisperer From: skywhisperer Date: March 25th, 2007 05:35 pm (UTC) (Link)
I found a better recipe here, so I'm going to try the chicken again tomorrow and leave out the skin.

We'll see tonight if the boudin is greasy enough. It might be worth just buying a big block of salt pork and keeping it in the freezer to add as needed. I can probably get it at the Cajun butcher shop...
aladdin_sane From: aladdin_sane Date: March 25th, 2007 11:31 am (UTC) (Link)
they look yummy. :)
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