Misc Meat Recipes

[felpec]

Anybody else make their own? The top layer in the smoker is venison chorizo and the bottom layer is Hungarian style kolbasz (or kielbasa).

We're always looking for new recipes if anybody has any to share!

[epiphanista]

I've never made my own, but YUM! I have no recipes to share, but I'll be right over for dinner.



~Thalia

[felpec]

Come on over. The house smells scrumptious!

[cottonpicker]

Never made anything fancy, only simple, down-home country sausage the way I learned from my dear grandma (from Appalachia in KY). Ground pork, sage, black pepper, cayenne pepper & garlic. That's it. Done according to personal taste...NO recipe.

LarryD

[daninpd]

A store here had pork shoulders on sale for 69 cents a pound. Got one and carved off one small roast for Cuban roast pork and Cubano sandwiches and made 20 pounds of sausage now in the freezer. One batch of sage and black pepper, one of pork and apple and one of Chaurice (that's the Cajun version of chorizo). Will be happy to share recipes if anyone wants one.

[felpec]

Please share your recipes. Here the grocery store calls it fresh ham, and if it's still on sale tomorrow, I may buy another 20+ pounds and try something different.

[daninpd]

OK here's Chaurice- Spicy Cajun Sausage
2-1/2 lbs lean pork
1/2 lb pork fat
1 T salt
2 t black pepper
1 t sugar
1 T minced garlic
1/2 t dried sage
1 t dried thyme
1/2 t ground bay leaves (use a mortar & pestle or spice grinder to pulverize)
1/2 t ground cumin
1 cup finely chopped onion
5 T paprika
1 t cayenne pepper
1/2 cup chopped parsley

Process the meat and fat in a food processor to a coarse ground stage and mix with all other ingredients. Stuff into casings. You can use Chaurice fresh in gumbo, stews or jambalaya. It's great removed from the casing and cooked with scrambles eggs. Chaurice can be smoked and used in place of andouille.

[daninpd]

And here's Sage and Pepper Pork Sausage and Pork and Apple Sausage

2-1/2 lbs lean pork
1/2 lb pork fat
1 T salt
2-1/2 t black pepper
2 t dried sage
1/2 t dried thyme
1 t ground ginger
1/2 t nutmeg
2 t brown sugar
1/2 t cayenne pepper (or more to taste)
1/2 cup finely chopped onion

To this point you have the ingredients for Sage and Pepper Sausage.

For Pork and Apple sausage use the above ingredients but cut the black pepper to 1-1/2 teaspoons and add:

1/2 t ground cinnamon
1-1/4 cup dried apples soaked in warm water 5 minutes and drained and chopped
1/4 cup apple juice

[epiphanista]

Wow, Dan, that looks delicious! I have friends who hunt elk every year - they'll love a new recipe or two.

Thanks!
~Thalia

[AKButch]

Your sausage sure looks good! I'm a big fan of Kielbasa. My grandparents on my Dad's side made it years ago in Pennsylvania.

It's a little to cool here in my end of the world right now to be smoking any sausage outside. I did try to make some in the oven one time but it's just not the same as real smoked sausage. Guess i will just have to wait a few months.
I'm "officialy" jealous of your accomplishments . . . Butch

[Earl]

Ami,
I was stationed just outside Mainz from '64 to '66. I ate my share of wurst and brotchen and washed down with a flip-top [dcarch :-).

Cottonpicker, favorite way is to eat with a roll and mustard such as Löwensenf Classic Hot Dusseldorfer Mustard (Red Label).

Here's the recipe I used, from Luchow's German Cookbook
German Homemade Bockwurst
Veal and Pork Sausage.

2 lbs veal
1 1/2 lbs pork shoulder
1 lb pork suet [I use 2 1/2 lbs of shoulder total pork]
1 pint heavy cream
3 tablespoons minced chives
1 onion, minced
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon mace
1/4 teaspoon grated nutmeg
sheep casings, washed and dried

1. Grind veal and pork 3 times.
2. Chop suet fine.
3. Combine the meat with suet, cream, chives, onion, and seasonings.
4. Mix smoothly.
5. Stuff into sheep casings.
6. Tie in 4 or 5-inch lengths.
7. Cover with hot water.
8. Bring to a boil, then lower and heat and simmer 15 minutes.
9. Serves 10 or more.

[Earl]

Any serious sausage maker should check out this site. You will be up all night reading recipes. :-)

http://lpoli.50webs.com/AlphabeticalList.htm

[Marko]

Ingredients:

1 5lb octopus
2 lb potatoes
1 large onion
1/2 cup olive oil
whole peppercorns
2-3 bay leaves (optional)
glass of wine

Important: do not add any salt, octopus is salty itself.

First catch an octopus:


Freeze it overnight. (You can also buy a frozen one)
Thaw it, cut away the head and separate the arms.
Peel the potato and slice it into 1/2in slices.
Slice the onion.
Mix all ingredients except wine.

Now it's time to make a fire:


In the baking tray put first mix of potatoes and onions, then octopus on top:


Cover with iron lid called "peka":


Cover peka with embers:


Roasting time is one hour and 15 minutes. Add embers if necesary, but be careful, it burns easily. Do not open until ready.



While the octopus is cooking have a glass of wine and enjoy the scenery:


When done carefully brush away all the ash:


Moment of truth:




Octopus prepared this way is very tender and heavenly tasty.
You can also prepare octopus this way in the oven, you'll just have too cook it longer.

[mdvpc]

Marko

Great photos! Thanks for posting that.

[OtterJon]

Wow Marko...I want to come over to eat at your place! Looks GREAT!

Jon