Sausage Abuse from Recipe Books

[@fooddude9921]

So, this is an eye-opener for me - thank you! You are correct in stating that that is how sausage making is taught. Even at the Culinary Institute of America which I attended and whose curriculum is steeped in French classical technique born from Escoffier, this is how they teach it. After graduation and unable to find quality product raised according to standards I believe they should be raised with I ventured on a different course from my alumni. My wife and I bought a small homestead where we raise and process Mangalitsas, Dexters, Katahdins, Kikos, Muscovies, and heritage turkeys and chickens (and soon rabbits) organically on pasture/forest, along with an organic feed/goat's whey supplement for the pigs and fowl. It is indeed a headache to freeze/chill everything when making salumi and other forcemeats from them, so this is a bit of liberating news and certainly a time saver. Thanks again for the informative content.

[@mcdsdaddy]

I just love listening to you two!

[@yoopermann7942]

the way i learned to make sausage was to cut /chop the meat then season then cool it down over night so the spices would mingle in then grind and stuff or bulk pack for the freezer or smoker, never thought to pre freeze any thing as this was done in the first half of NOVEMBER,, great video

[@vinnyfrancone3567]

So for us normal everyday peeps who don’t have the big bucks to buy, or the luxury to raise the type of animals you describe. The chill method is perfectly fine and useful. Got it.

[@shawncockrell6007]

Much more appealing to the general public than a hour long podcast,......I predict good results from the short excerpts. Thank you for passing on the knowledge to those of us who want to learn and understand.

[@markwoldin162]

I live in northern Spain. My companion is from Galicia. The don't use that ugly system and they use only choice cuts. Ground pork -- from good cuts, such as such as from the hams. sweet paprika hot paprika garlic salt agua Smoked and also air-cured The pig is slaughtered at home cousins and brothers and sisters. One per year.

[@TechnologistLive]

So you've just had the awakening moment that what is found in most books is unnecessarily complex. Unnecessarily complex. Purposely complex is another way to say the same. Useful knowledge is always simple and never requires a book. Your next and likely bigger awakening moment is right there, immediately there. You're the chick in the shell, and it's your turn. What will you do?