Homemade Sausage Making

Posted: **Mon Dec 14, 2015 17:09**

Thought some might appreciate this meme

Posted: **Mon Dec 14, 2015 17:50**

Yea well yesterday my wife found the licence plate that I had removed for the winter from my boat trailer, she had put it in a safe place....8 years ago, kind of going to miss ribbing her about that one.

Posted: **Tue Dec 15, 2015 06:10**

Funny how it works that way.

Posted: **Sun Dec 27, 2015 14:08**

Posted: **Mon Dec 28, 2015 20:52**

Bob K wrote:[url=http://i1289.photobucket.com/albums/b51 ... zfzvaw.jpg]Image[/URL]

I like that!

Posted: **Mon Dec 28, 2015 20:53**

Anyone have any recipes for kale sausages? Bumper crop this year it seems.

Posted: **Mon Dec 28, 2015 23:00**

I love loads of cooked kale to eat with mashed potatoes and good gravy and a big Dutch Rookworst to go with it.
Never heard of it being used in sausages though!

Posted: **Mon Dec 28, 2015 23:27**

Sorry I should have added a smiley. Meant it as a bit of humor.

Posted: **Tue Dec 29, 2015 08:45**

crustyo44 wrote:I love loads of cooked kale to eat with mashed potatoes and good gravy and a big Dutch Rookworst to go with it.
Never heard of it being used in sausages though!

Butterbean wrote:Sorry I should have added a smiley. Meant it as a bit of humor.

Well live and learn boys. On page 84 of Elias Cairo's recent book, Olympia Provisions there is a wonderful recipe for Italian Sausage with Lacinato Kale. The author writes that "this recipe is ideal for anyone who grows huge amounts of kale in the garden and is trying hard not to waste it". Sounds like it was prepared just for you BB!

Essentially, it is the Olympia Provisions recipe for Italian sausage with the addition of braised kale, made with garlic, red pepper flakes, olive oil, salt and water. I might even give it a shot myself since my wife never tires of telling me how healthy it is. She continuously feeds me kale chips and adds prodigious amounts of it to salads.

If I'm going to eat it, it might be better in a sausage than a salad.

It would be improper for me to scan and post the recipe here, but if anyone wants it, PM me with your email I will send to you for study and research purposes.

Posted: **Sat Jan 02, 2016 02:21**

Do you love to travel, have deep pockets, and are interested an intensive course on charcuterie? Then we have found the answer!

http://www.kitchen-at-camont.com/course ... ie-course/

Posted: **Sat Jan 02, 2016 02:42**

France! I haven't spoken French in over 40 years. Sadly I doubt its the same as riding a bike. That would be a great trip though.

I saw where Ruhlman will be teaching a class in Florida sometime in the near future.

Posted: **Sat Jan 02, 2016 02:48**

I experienced the whole gauntlet today from shelf stable to extremely perishable. Venison Pasturma, cheddar, venison sausage, pate and venison tartare. Most unique meal I've had in some time and good at that.

Posted: **Sat Jan 02, 2016 14:08**

Wow that sure looks good.

I can only eat steak or venison tartar when the wife isn't looking, that raw egg would be the kiss of death.

Posted: **Sat Jan 02, 2016 23:04**

All looks great BB, and it's been while since I've had steak tartare. But never made from venison. And Bob, the raw egg is a must! BB is doing it the correct way.

This what I pulled together for last night's happy hour to go with a nice McLaren Vale Shiraz.

l
Venison sausage, fennel/orange salami, peppery salami, spaniata romana and culatello.

Posted: **Sat Jan 02, 2016 23:25**

That looks wonderful.

Homemade Sausage Making

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