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menu consultation please..... I'm having about 8 or more over next saturday and
- Thread starter randi
- Start date
they were boneless pork ribs and looking pretty fatty. I won't refreeze, just
take out what I need and add the fat. also, I'll use casings, just can't imagine an Italian dinner with sausage patties "-)
I'm making the recipe you posted (above) in a week or two. and the luganega, thanks so much for that one.
annnd, you wouldn't happen to have any other really good Italian sausage recipes?
thanks darlin...
take out what I need and add the fat. also, I'll use casings, just can't imagine an Italian dinner with sausage patties "-)
I'm making the recipe you posted (above) in a week or two. and the luganega, thanks so much for that one.
annnd, you wouldn't happen to have any other really good Italian sausage recipes?
thanks darlin...
Not T & T but REC: Fresh Homemae Sausage from Mario Batali
FRESH HOMEMADE SAUSAGE
Recipe By :Mario Batali
1 pound pork loin
1 pound pancetta
1 pound veal shoulder -- or hip
2 tablespoons salt
1 tablespoon fennel seed -- or anise seed
1 tablespoon freshly ground black pepper
4 tablespoons whole black peppercorns
1 Pinch nutmeg
1 pinch cinnamon
1 pork casing
Soak the casing in water overnight in the refrigerator. Cut the meat (loin, pancetta, veal) into 1/2 inch cubes and grind in a meat grinder. The mixture should be quite course.
In a mixing bowl, combine the ground meat with the salt, fennel seeds, ground black pepper, whole peppercorns, nutmeg and cinnamon until very well blended. Using your hands in a very effective way to combine the mixture well.
Remove the casings from the cold water and dry on paper towels. Load the casing on to a funnel device leaving one inch of casing at the tip of the sausage stuffer. Slowly twist out the meat mixture into the casing, being careful not to leave any air pockets or tear the casing. Tie the tip end off and continue to tie off 4-inch segments with butcher twine.
Hang sausage in a cool dry room with good ventilation. Hang for 7 days and then refrigerate. The sausage is now ready to cook.
Source:
"Molto Mario"
Yield:
"3 pounds"
FRESH HOMEMADE SAUSAGE
Recipe By :Mario Batali
1 pound pork loin
1 pound pancetta
1 pound veal shoulder -- or hip
2 tablespoons salt
1 tablespoon fennel seed -- or anise seed
1 tablespoon freshly ground black pepper
4 tablespoons whole black peppercorns
1 Pinch nutmeg
1 pinch cinnamon
1 pork casing
Soak the casing in water overnight in the refrigerator. Cut the meat (loin, pancetta, veal) into 1/2 inch cubes and grind in a meat grinder. The mixture should be quite course.
In a mixing bowl, combine the ground meat with the salt, fennel seeds, ground black pepper, whole peppercorns, nutmeg and cinnamon until very well blended. Using your hands in a very effective way to combine the mixture well.
Remove the casings from the cold water and dry on paper towels. Load the casing on to a funnel device leaving one inch of casing at the tip of the sausage stuffer. Slowly twist out the meat mixture into the casing, being careful not to leave any air pockets or tear the casing. Tie the tip end off and continue to tie off 4-inch segments with butcher twine.
Hang sausage in a cool dry room with good ventilation. Hang for 7 days and then refrigerate. The sausage is now ready to cook.
Source:
"Molto Mario"
Yield:
"3 pounds"
REC: Cheese & Parsley Sausage
Cheese and Parsley Sausage
2 pounds pork shoulder, butt, R-T-C -- coarsely ground
1/4 pound pork fat -- coarsely ground
3 tablespoons chopped fresh parsley
3 cloves garlic -- crushed
1 teaspoon salt
1/4 teaspoon fresh black pepper
4 tablespoons dry white wine
1/2 cup grated parmesan cheese
Put all the ingredients together and mix well. Let sit for an hour and mix again. Stuff into casings.
Source:
"Gail's"
S(Forum Member):
"marg in pa"
Cheese and Parsley Sausage
2 pounds pork shoulder, butt, R-T-C -- coarsely ground
1/4 pound pork fat -- coarsely ground
3 tablespoons chopped fresh parsley
3 cloves garlic -- crushed
1 teaspoon salt
1/4 teaspoon fresh black pepper
4 tablespoons dry white wine
1/2 cup grated parmesan cheese
Put all the ingredients together and mix well. Let sit for an hour and mix again. Stuff into casings.
Source:
"Gail's"
S(Forum Member):
"marg in pa"
They just opened one within walking distance of me, too. I didn't like it at first
as it seemed a little too pretentious. The more I go, the more I like it, though. I can buy the little mini-batard breads, just right for 2 of us. Also, they carry all those odd little things that you can't get at Ralph's and Vons, like key lime juice, thyme.... etc. Saves having to order it.
as it seemed a little too pretentious. The more I go, the more I like it, though. I can buy the little mini-batard breads, just right for 2 of us. Also, they carry all those odd little things that you can't get at Ralph's and Vons, like key lime juice, thyme.... etc. Saves having to order it.
I'm not a big fan either. I put it last on my list, hoping to find all I need at TJ's or Von's
first. BF is so expensive. I particularly don't like the one near you--it's really badly organinzed. But they do come through with things like fresh herbs and hard-to find vegetables I can't find elsewhere. They are also the only store I know that sells RIPE pears in season. (I'm so tired of buying hard pears at the grocery store and watching them rot before they even ripen!)
first. BF is so expensive. I particularly don't like the one near you--it's really badly organinzed. But they do come through with things like fresh herbs and hard-to find vegetables I can't find elsewhere. They are also the only store I know that sells RIPE pears in season. (I'm so tired of buying hard pears at the grocery store and watching them rot before they even ripen!)
Not you Cheeze--I knew which one Lisa lives near. But I suppose I could narrow it down now...
No, I'm not a stalker. Really!
I guess they are all badly organized; I'm used to the Long Beach store, but I've spent what seems like hours looking for something obvious like vinegar or pimentos and had to ask for help.
No, I'm not a stalker. Really!
I guess they are all badly organized; I'm used to the Long Beach store, but I've spent what seems like hours looking for something obvious like vinegar or pimentos and had to ask for help.
Wasn't implying that smileys/smile.gif I live near LAX and they put one nearby - I don't think
it's quite right for this area, though, so I'll be interested to see how they do. There have been 4 different grocery stores in that building since I've lived here. You'd think they would stop trying!
it's quite right for this area, though, so I'll be interested to see how they do. There have been 4 different grocery stores in that building since I've lived here. You'd think they would stop trying!
The Long Beach store (on Bellflower?) is a lot better organized - I sometimes
stop by there on my way from CSULB.
I think the reason I don't like the one near me, aside from not knowing where a lot of things are, are the customers. Funny, I know.
The last time I was in there, a woman was arguing with the poor gentleman behind the bakery case about low-carb cheesecake. The time before, it was another woman who was making the poor meat counter guy dig through a stack of something or other looking for exactly the right piece of whatever. I have no problem with someone needing a particular item, but it seemed as if she was doing it purely as an exercise in "customer service".
stop by there on my way from CSULB.
I think the reason I don't like the one near me, aside from not knowing where a lot of things are, are the customers. Funny, I know.
The last time I was in there, a woman was arguing with the poor gentleman behind the bakery case about low-carb cheesecake. The time before, it was another woman who was making the poor meat counter guy dig through a stack of something or other looking for exactly the right piece of whatever. I have no problem with someone needing a particular item, but it seemed as if she was doing it purely as an exercise in "customer service".