Food Is there a delicious food thread?

adi

Brown Thunder
Apr 16, 2016
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Now I want to find goa sausage somewhere.
if you don't find it you can make your own fly baba ! i found a decent recipe, quite authentic :)

 
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adi

Brown Thunder
Apr 16, 2016
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Love me some chorizo. Sausage seems like a PITA to make, so I'll just see if I can buy some.
ok fly baba :)
just out of curiosity, are there any stores there that specialise in making sausages? would they make a batch of goa sausage for you if you gave them the link?
 

Jehannum

HO HO HO METH GIANT
Jul 24, 2013
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Albuquerque, NM
Oh man, I thought you'd love some manual meat grinding. :p


Yeah, that and "stuffing the sausage" are PITA ;)
Oh it's not so bad.

I do it on the regular for Italian fennel sausage. The attachment for my kitchenaid mixer does most of the work.

It's nowhere near as beefy as the sausage stuffer I used to run at a restaurant (which I think was round 5HP, and measured sausage production in feet per second), but it's a leisurely hour or so to grind and stuff 8-10 pounds worth of sausage starting from marinated pork.
 
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wetwillie

Butt Hamster
May 24, 2018
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Mid MIchigan
Oh it's not so bad.

I do it on the regular for Italian fennel sausage. The attachment for my kitchenaid mixer does most of the work.

It's nowhere near as beefy as the sausage stuffer I used to run at a restaurant (which I think was round 5HP, and measured sausage production in feet per second), but it's a leisurely hour or so to grind and stuff 8-10 pounds worth of sausage starting from marinated pork.
I have one of the basic cast-iron, clamp to counter, manual ones. I don't grind meat that often so that's fine for us. Would suck without a dedicated weapon.
 
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Jehannum

HO HO HO METH GIANT
Jul 24, 2013
37,861
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Albuquerque, NM
I have one of the basic cast-iron, clamp to counter, manual ones. I don't grind meat that often so that's fine for us. Would suck without a dedicated weapon.
We bought the grinder to make our own baby food back when the children were still babbies.

I stole the sausage recipe from work (made it into an excel spreadsheet to convert for any amount of pork I want to throw at it), and have been making my own sausage for 14 years now. The sausage stuffer attachment for the grinder was only like $15.
 

wetwillie

Butt Hamster
May 24, 2018
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Mid MIchigan
We bought the grinder to make our own baby food back when the children were still babbies.

I stole the sausage recipe from work (made it into an excel spreadsheet to convert for any amount of pork I want to throw at it), and have been making my own sausage for 14 years now. The sausage stuffer attachment for the grinder was only like $15.
You know, we have a KitchenAid mixer. I will have to consider that attachment.
 
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gee

Blame It On The Gassa Nova
Sep 29, 2012
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Halifax
I've got the hand cranked bolt-to-counter combination grinder/sausage-stuffer. Works fine, except gets a bit hard on the arm if you're going through 20+ pounds of deer meat. Don't have any huge desire to go out and get an electric or kitchenaid one.

@Jehannum share that sausage recipe, I'll give 'er a go
 
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Jehannum

HO HO HO METH GIANT
Jul 24, 2013
37,861
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Albuquerque, NM
I've got the hand cranked bolt-to-counter combination grinder/sausage-stuffer. Works fine, except gets a bit hard on the arm if you're going through 20+ pounds of deer meat. Don't have any huge desire to go out and get an electric or kitchenaid one.

@Jehannum share that sausage recipe, I'll give 'er a go
For 100 lbs of pork:
1 cup fennel (whole or ground, your choice)
1 cup japones chili peppers (ground)
1.5 cup salt
0.5 cup garlic powder
4 cup breadcrumbs (progresso Italian style)

Cut boned pork butts into small strips and place in bus tub
Sprinkle 1 kitchen spoon of spice over each layer as you place them in the tub, mix when finished laying the pork.
Let stand in the tub overnight before stuffing
Grind coarsely before stuffing
 

Ex` ange

Giant Member
Apr 7, 2018
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For 100 lbs of pork:
1 cup fennel (whole or ground, your choice)
1 cup japones chili peppers (ground)
1.5 cup salt
0.5 cup garlic powder
4 cup breadcrumbs (progresso Italian style)

Cut boned pork butts into small strips and place in bus tub
Sprinkle 1 kitchen spoon of spice over each layer as you place them in the tub, mix when finished laying the pork.
Let stand in the tub overnight before stuffing
Grind coarsely before stuffing

Do you age the sausage in any way? Do you freeze it?
 
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Jehannum

HO HO HO METH GIANT
Jul 24, 2013
37,861
39,233
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Albuquerque, NM
Do you age the sausage in any way? Do you freeze it?

I've been meaning to try smoking it, but so far I just freeze it, then give it 20 minutes (turning once) in a dutch oven at 425°F.

At work it went pretty much from the stuffer into the pizza oven to cook, then kept warm until served. Grinding/stuffing was one of the prep jobs, and seasoning one of the closing jobs.
 
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