15 pounds of Pork Butt
(http://i222.photobucket.com/albums/dd237/tenpoint5/20140311_092237_zpsdgygt0ox.jpg)
(http://i222.photobucket.com/albums/dd237/tenpoint5/20140311_094523_zpsp3hwaqxl.jpg)
(http://i222.photobucket.com/albums/dd237/tenpoint5/20140311_100340_zpsn5ypwcd5.jpg)
The Cheeses I used
(http://i222.photobucket.com/albums/dd237/tenpoint5/20140311_092011_zps0kobsefv.jpg)
(http://i222.photobucket.com/albums/dd237/tenpoint5/20140311_102608_zps9vnxmqlb.jpg)
The Sherry Wine
(http://i222.photobucket.com/albums/dd237/tenpoint5/20140311_091520_zps2bvr72i4.jpg)
The Seasonings
(http://i222.photobucket.com/albums/dd237/tenpoint5/20140311_114935_zpsjdvh6bbp.jpg)
Everyone all mixed together
(http://i222.photobucket.com/albums/dd237/tenpoint5/20140311_120726_zpsmq96dqlj.jpg)
The natural hog casings soaking
(http://i222.photobucket.com/albums/dd237/tenpoint5/20140311_114926_zps0xxlmvzv.jpg)
All stuffed. The rings all went for a trip through the Bradley. The Links were vac sealed and frozen for grilling later.
(http://i222.photobucket.com/albums/dd237/tenpoint5/20140311_125641_zpspwnelvso.jpg)
The left overs fried up for a sample
(http://i222.photobucket.com/albums/dd237/tenpoint5/20140311_130749_zpsggfmayxh.jpg)
(http://i222.photobucket.com/albums/dd237/tenpoint5/20140311_131602_zpsjnww6cqz.jpg)
All vac sealed up for reheating at a later date
(http://i222.photobucket.com/albums/dd237/tenpoint5/20140311_222454_zps6wsklhel.jpg)
(http://i222.photobucket.com/albums/dd237/tenpoint5/20140311_222516_zpsafbc4wvi.jpg)
The recipe I followed. http://lpoli.50webs.com/index_files/Salsiccia-Wine&Cheese-Sausage.pdf I will add that I added the full amount of cure #1 so that I could smoke this sausage.
That looks really good, I've done with red wine but never sherry , might have to give that one a try
Looks real good, making me drool on the KKKKKKKKKKKKKKKKKKKKKKKKKKKKey boardddddddddddddddddddddddddddddd :):):):):
Yeah it sure do look good.
Im going to want to try some.....
(http://i868.photobucket.com/albums/ab242/nepas1/icons/sausage.gif)
looking greaat
Any chance you will have an early smoke out in addition to August. Don't know if I can wait that long.
Great looking sausage.
Quote from: NorthShoreMN on March 12, 2014, 10:21:19 AM
Any chance you will have an early smoke out in addition to August. Don't know if I can wait that long.
Great looking sausage.
xx2
Seemore
Excellent looking salsiccia
Looks great Chris.
Looks fantastic! Sounds like I might have to have a go at making these!
My next sausage project!
Made a batch the other day and they are great! Love the slightly sweet flavor. I used smoked Cooper and Parmesan. Didn't smoke, just made fresh. Thanks for posting, Chris!! And to prove no unicorns were harmed during the making of this sausage......
(http://i941.photobucket.com/albums/ad255/BansetConsulting/782c9fd0-059a-4911-a8dd-c9b98b3c6ae4_zpsdaecc871.jpg) (http://s941.photobucket.com/user/BansetConsulting/media/782c9fd0-059a-4911-a8dd-c9b98b3c6ae4_zpsdaecc871.jpg.html)
Looks great ragweed
Man, those all look delicious. Chris, you have gotten good at the sausage stuff!
Good looking links Joe!
Quote from: Caneyscud on March 26, 2014, 01:24:41 PM
Man, those all look delicious. Chris, you have gotten good at the sausage stuff!
I'm not bad for a beginner. I am still learning new stuff everyday.
This looks great Chris. How do you intend to serve these when they come out of the freezer??
KC
So far I have sliced then pan fried to heat up and served with buttered seasoned pasta. Really good that way.