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(About.com)   Fark Food Thread (and just a day late): Unlike most threads, we really do mean it when we ask for your meaty sausage. Do you make your own? Use sausage in interesting ways when you're cooking? Show us the good stuff.. and hopefully most of it is SFW   (busycooks.about.com) divider line 131
    More: Interesting  
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1180 clicks; posted to Main » on 06 Sep 2013 at 2:39 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-09-06 11:56:32 AM  
i291.photobucket.com
Yup, it's good stuff.
 
2013-09-06 11:56:43 AM  
I like Kielbasa...and only kielbasa.
 
DGS [TotalFark]
2013-09-06 11:58:35 AM  

hillbillypharmacist: [i291.photobucket.com image 540x720]
Yup, it's good stuff.


Hah, that's awesome!

Was that standard italian sausage or...?
 
2013-09-06 12:00:46 PM  
I'll have to dig for photos.  But I get together 2-3 times a year with friends who hunt.  We make at least 30 pounds of sausage each time.
Bratwurst
Buttifara (Catalan with lots of garlic)
Italian
Chicken & mushroom
Chorizo (the real Spanish stuff, with lots of smoked paprika)

We've also done Longaniza, which is a skinny portuguese sausage with lots of rosemary.  Awesome in kale & white bean soup.
I have also made seafood (shrimp, scallop, hake, cream - must be poached immediately after stuffing and then eaten in the next 2-3 days)

Next time I'd like to make Kielbasa and smoke it.

I'll try to post photos tonight...
 
2013-09-06 12:01:33 PM  
i love jimmy dean
 
2013-09-06 12:03:12 PM  
I do indeed use sausage in interesting ways.
 
DGS [TotalFark]
2013-09-06 12:03:54 PM  

Keigh: i love jimmy dean


Breakfast sausage just doesn't work for me. The different spicing is just such a turn off.

/unless you were thinking of James Dean's sausage, but then.. same thing I guess.
 
DGS [TotalFark]
2013-09-06 12:04:36 PM  

casey.lurvs.bacon: I do indeed use sausage in interesting ways.


Go on..
 
2013-09-06 12:04:53 PM  
There is a place near called  Binkerts Fine German meats.  And it is the best sausages I have ever had.  I have never been in there when someone was not ordering in German.  I take that as a sign of quality.

The guy also has a framed training certificate in his store the says Egon Binkert Certified German Meat Master which always brings an involuntary smirk to my face.
 
2013-09-06 12:05:14 PM  
I've never made sausage but I do enjoy about any type I've had as long as it wasn't of the 'so spicy you can' t taste any actual flavor' variety
 
2013-09-06 12:05:15 PM  

DGS: Hah, that's awesome!

Was that standard italian sausage or...?


Bratwurst.  We made like 80lbs of it that day, it took forever.
 
2013-09-06 12:05:37 PM  

DGS: casey.lurvs.bacon: I do indeed use sausage in interesting ways.

Go on..


It's like pushin' a rope.
 
2013-09-06 12:05:48 PM  
Not to sound homophobic but spending a day in the kitchen manhandling meat into penis-shapes never really appealed to me. NTTAWWT
 
DGS [TotalFark]
2013-09-06 12:07:17 PM  

hillbillypharmacist: DGS: Hah, that's awesome!

Was that standard italian sausage or...?

Bratwurst.  We made like 80lbs of it that day, it took forever.


Gah. Want. I haven't had a good bratwurst since I left Chicago a few years ago.
 
2013-09-06 12:07:54 PM  
img.photobucket.com


Well, my wine club makes about 600 lbs of souprassada and salami every year. All the members and associates get together and drink wine and fill skin after skin. The chefs make brunch, the wine flows freely, and we have a blast all morning long.
 
2013-09-06 12:08:28 PM  
I'm not really a big sausage person. I'll use andouille in beans or jambalaya or gumbo but other than that I don't really cook with sausage often.
 
2013-09-06 12:08:51 PM  

DGS: hillbillypharmacist: DGS: Hah, that's awesome!

Was that standard italian sausage or...?

Bratwurst.  We made like 80lbs of it that day, it took forever.

Gah. Want. I haven't had a good bratwurst since I left Chicago a few years ago.


I make a point of trying to stop and pick up some good brats whenever I visit family in WI (once a year or so)
 
DGS [TotalFark]
2013-09-06 12:09:45 PM  

Trillian Astra: I'm not really a big sausage person. I'll use andouille in beans or jambalaya or gumbo but other than that I don't really cook with sausage often.


Wifey doesn't go for spicy foods, so my use of andouille is incredibly infrequent. And that's saddening. :/

Do you have (and mind sharing) a good gumbo recipe?
 
2013-09-06 12:10:36 PM  

hillbillypharmacist: [i291.photobucket.com image 540x720]
Yup, it's good stuff.


I'm impressed.  You handle that sausage like an expert.  Let me know which Fark Party you will be attending in advance, drinks are on me.
 
2013-09-06 12:12:20 PM  
Oh, and here's the recipe:


    * 4 pounds pork shoulder, cut into 1-inch cubes and stored in the freezer for 30 minutes

    * 1 pound Pork back fat, chopped and stored in the freezer for 30 minutes

    * 3 tablespoons kosher salt

    * 1 tablespoon sugar

    * 1 1/2 teaspoons grated nutmeg

    * 1/2 teaspoon coriander

    * 1/4 teaspoon celery seed

    * 2 teaspoons ground black pepper

    * 1/8 teaspoon ground marjoram

    * 1 1/2 teaspoons dried ginger


This is the recipe from Nick Kindelsperger of The Paupered Chef.
 
2013-09-06 12:12:22 PM  

oldfarthenry: Not to sound homophobic but spending a day in the kitchen manhandling meat into penis-shapes never really appealed to me. NTTAWWT


This year my teammate on the grinder was a flaming gay guy named Bernie. He and his husband are regulars at the club, and if just the thought bothers you imagine the comments that were made. :)

Personally, I found it hysterical. Bernie was, of course, a natural at handling the packed salamis.
 
2013-09-06 12:13:16 PM  

brap: hillbillypharmacist: [i291.photobucket.com image 540x720]
Yup, it's good stuff.

I'm impressed.  You handle that sausage like an expert.  Let me know which Fark Party you will be attending in advance, drinks are on me.


I'll start moisturizing my hands today.  They'll be soft as milk.
 
2013-09-06 12:19:57 PM  

FarkinHostile: oldfarthenry: Not to sound homophobic but spending a day in the kitchen manhandling meat into penis-shapes never really appealed to me. NTTAWWT

This year my teammate on the grinder was a flaming gay guy named Bernie. He and his husband are regulars at the club, and if just the thought bothers you imagine the comments that were made. :)

Personally, I found it hysterical. Bernie was, of course, a natural at handling the packed salamis.


My sausage-making buddies and I used to work together.  We'd start planning things out a few weeks in advance in the cube farm, and the homophobic jokes were a hoot.  We'd egg them on mercilessly - and the one guy's wife (who was also a coworker) laid out the raunchiest gangbang comments as well.  Then afterwards we taunted them with the finished product.  "Dwayne, you said last week you didn't want any of my meat.  Are you saying now that you've switched teams?"
 
2013-09-06 12:28:12 PM  

DGS: Do you have (and mind sharing) a good gumbo recipe?


If you can find it, Richard's andouille is a brand that's not bad and mild in spice.

Seafood Gumbo (the way Commander's Palace does it): Makes about a gallon?

6 tablespoons flour
0.5 cups shortening
6 cloves of garlic, chopped
0.5 cups each diced onion and celery
0.25 cups chopped bell pepper
2lbs of shrimp, peeled and deveined
8oz tomato sauce (I make my own but the canned stuff is fine)
3 quarts of water
1lb claw crabmeat
0.5 teaspoon thyme
3 bay leaves
8oz okra (optional)
0.5 pint of oysters, with juice
Bunch of chopped parsley.

Make the roux, add the garlic and mirepoix and cook til the onion is translucent. Add the shrimp and tomato sauce, simmer ten minutes, and then stir in water. Add the rest except for the oysters and okra. Cook for about an hour then toss in the okra and oysters, cook for 10-20 minutes after.

Chicken and sausage gumbo works the same only instead of shrimp, crab, and osyters I substitute a shiatload of chicken and andouille.

The Commander's recipe came from my brother, who worked there for a spell.
 
DGS [TotalFark]
2013-09-06 12:31:06 PM  

Trillian Astra: DGS: Do you have (and mind sharing) a good gumbo recipe?

If you can find it, Richard's andouille is a brand that's not bad and mild in spice.

Seafood Gumbo (the way Commander's Palace does it): Makes about a gallon?

6 tablespoons flour
0.5 cups shortening
6 cloves of garlic, chopped
0.5 cups each diced onion and celery
0.25 cups chopped bell pepper
2lbs of shrimp, peeled and deveined
8oz tomato sauce (I make my own but the canned stuff is fine)
3 quarts of water
1lb claw crabmeat
0.5 teaspoon thyme
3 bay leaves
8oz okra (optional)
0.5 pint of oysters, with juice
Bunch of chopped parsley.

Make the roux, add the garlic and mirepoix and cook til the onion is translucent. Add the shrimp and tomato sauce, simmer ten minutes, and then stir in water. Add the rest except for the oysters and okra. Cook for about an hour then toss in the okra and oysters, cook for 10-20 minutes after.

Chicken and sausage gumbo works the same only instead of shrimp, crab, and osyters I substitute a shiatload of chicken and andouille.

The Commander's recipe came from my brother, who worked there for a spell.


*blinkblink*

Um.. not sure just how to convey how much I love you right now. It might get creepy, but I'm at least warning you. Thanks!
 
2013-09-06 12:32:28 PM  
Nothing fancy for me.

Just pork, garlic, sage (or clove, nutmeg, allspice), salt, and pepper.

Cook a little to test seasoning.

Form patties (I don't have a sausage maker).

Cook.

Eat.
 
2013-09-06 12:33:12 PM  

FarkinHostile: [img.photobucket.com image 589x442]


Well, my wine club makes about 600 lbs of souprassada and salami every year. All the members and associates get together and drink wine and fill skin after skin. The chefs make brunch, the wine flows freely, and we have a blast all morning long.


That looks awesome.  I particularly like the pluck of the guy that said FECK IT, I'M MAKING A GOT DAMNED INDUSTRIAL SIZED BARREL OF WINE.  OH AND NEXT YEAR I AM GOING TO USE A GOT DAMNED OIL REFINERY SILO.
 
2013-09-06 12:34:11 PM  

Trillian Astra: DGS: Do you have (and mind sharing) a good gumbo recipe?

If you can find it, Richard's andouille is a brand that's not bad and mild in spice.

Seafood Gumbo (the way Commander's Palace does it): Makes about a gallon?

6 tablespoons flour
0.5 cups shortening
6 cloves of garlic, chopped
0.5 cups each diced onion and celery
0.25 cups chopped bell pepper
2lbs of shrimp, peeled and deveined
8oz tomato sauce (I make my own but the canned stuff is fine)
3 quarts of water
1lb claw crabmeat
0.5 teaspoon thyme
3 bay leaves
8oz okra (optional)
0.5 pint of oysters, with juice
Bunch of chopped parsley.

Make the roux, add the garlic and mirepoix and cook til the onion is translucent. Add the shrimp and tomato sauce, simmer ten minutes, and then stir in water. Add the rest except for the oysters and okra. Cook for about an hour then toss in the okra and oysters, cook for 10-20 minutes after.

Chicken and sausage gumbo works the same only instead of shrimp, crab, and osyters I substitute a shiatload of chicken and andouille.

The Commander's recipe came from my brother, who worked there for a spell.


THANK YOU.  I have file, how much of that goes in?  Or is that a different sort of recipe altogether?
 
2013-09-06 12:34:31 PM  

Trillian Astra: DGS: Do you have (and mind sharing) a good gumbo recipe?

If you can find it, Richard's andouille is a brand that's not bad and mild in spice.

Seafood Gumbo (the way Commander's Palace does it): Makes about a gallon?

6 tablespoons flour
0.5 cups shortening
6 cloves of garlic, chopped
0.5 cups each diced onion and celery
0.25 cups chopped bell pepper
2lbs of shrimp, peeled and deveined
8oz tomato sauce (I make my own but the canned stuff is fine)
3 quarts of water
1lb claw crabmeat
0.5 teaspoon thyme
3 bay leaves
8oz okra (optional)
0.5 pint of oysters, with juice
Bunch of chopped parsley.

Make the roux, add the garlic and mirepoix and cook til the onion is translucent. Add the shrimp and tomato sauce, simmer ten minutes, and then stir in water. Add the rest except for the oysters and okra. Cook for about an hour then toss in the okra and oysters, cook for 10-20 minutes after.

Chicken and sausage gumbo works the same only instead of shrimp, crab, and osyters I substitute a shiatload of chicken and andouille.

The Commander's recipe came from my brother, who worked there for a spell.


Silly question.

How dark of a roux before adding the other ingredients?

Does it really matter?
 
2013-09-06 12:49:25 PM  
I usually mean it when I ask for someones meaty sausage, subby.
 
DGS [TotalFark]
2013-09-06 12:54:33 PM  

we'refromthesamestory: I usually mean it when I ask for someones meaty sausage, subby.


Go on...
 
2013-09-06 12:55:58 PM  

DGS: Um.. not sure just how to convey how much I love you right now. It might get creepy, but I'm at least warning you. Thanks!


You're welcome. I forgot to add, salt and pepper and cayenne to taste.

hillbillypharmacist: THANK YOU. I have file, how much of that goes in? Or is that a different sort of recipe altogether?


That would be file gumbo, which is different in that the file powder is actually what thickens the gumbo instead of the roux. Okra also helps to thicken the mix but if you cook it for too long it gets slimy and gross, which is why it goes in during the very last bit of cooking.

meat0918: How dark of a roux before adding the other ingredients?


I like a medium to medium-dark roux personally, but it's up to your own tastes. The lighter the roux, the thicker the gumbo, though. So if you want gumbo that's more of a stew-like consistency go for a lighter blonde or peanut-butter color, they just won't have too much in the way of flavor.
 
DGS [TotalFark]
2013-09-06 01:08:35 PM  
I think one of the biggest wake up calls for me when it came to deli meat in general is when I started dating my eventual wifey. I was pretty meh about genoa salami and the like, and would often just end up with deli ham or turkey if I wanted cold cuts. Nothing exciting.

So she takes me to a 'European Deli' in Skokie (Oakton and Lemon for those in the area). The type of place that speaks Russian first and may need to fetch someone when you make it clear you need English. The rows and rows of various salamis (all I could find on short notice but gives you an idea what differences look like) types of salami stunned me. Easily 25 different options. I didn't have a clue what I'd want from that when all I see is the hue, the various sizes of the included fat, and names like Estonskaya, Moskovskaya, Moldovskaya, etc. I sampled like a half dozen and it quickly became clear I was getting lost in what I liked more or less. So we got a couple and I enjoyed cold cuts for the first time in years. The next time we were at a Dominick's she asked if I wanted anything from the deli counter. I looked, scoffed, then said "nah, they have nothing I want." Yeah, she got to preen for a bit after that.
 
2013-09-06 01:21:19 PM  
Green Mussels with chorizo, shallot and leeks. Fair simple and easy, and the sausage complements the shellfish just right. Shallot, leeks, garlic, red pepper, salt pepper, your chorizo, then a quick dash of white wine and chopped parsley and chives, and let the mussels steep in the mess to create the liquor, and then arrange the mussels and pour the remaining liquor and mess into a bowl of your choice.

lh5.googleusercontent.com

Then again, just grilling hot sausages, with some pepper and veggies is classic, and hard to go wrong with, no matter what sausage you use. It's sausage folks, grill and be happy. No special sauce, just a bit of goodies to accompany the savory goodness.

lh6.googleusercontent.com

Then again still, Scotch Eggs are fun. Hard boiled eggs, ground sausage, maybe a bit of pepper, herbs, scallion, chives, whatever makes you feel sort of Gigi, and then breaded--I like to go with panko but you can certainly go with the breading of your choice--and then deep fried. No, it's far from low fat, but on the other hand, frying your sausage filled with eggs, and with a toasty crust, it's hard to go wrong.

lh5.googleusercontent.com
 
DGS [TotalFark]
2013-09-06 01:25:17 PM  

hubiestubert: Green Mussels with chorizo, shallot and leeks. Fair simple and easy, and the sausage complements the shellfish just right. Shallot, leeks, garlic, red pepper, salt pepper, your chorizo, then a quick dash of white wine and chopped parsley and chives, and let the mussels steep in the mess to create the liquor, and then arrange the mussels and pour the remaining liquor and mess into a bowl of your choice.

[lh5.googleusercontent.com image 640x480]

Then again, just grilling hot sausages, with some pepper and veggies is classic, and hard to go wrong with, no matter what sausage you use. It's sausage folks, grill and be happy. No special sauce, just a bit of goodies to accompany the savory goodness.

[lh6.googleusercontent.com image 640x480]

Then again still, Scotch Eggs are fun. Hard boiled eggs, ground sausage, maybe a bit of pepper, herbs, scallion, chives, whatever makes you feel sort of Gigi, and then breaded--I like to go with panko but you can certainly go with the breading of your choice--and then deep fried. No, it's far from low fat, but on the other hand, frying your sausage filled with eggs, and with a toasty crust, it's hard to go wrong.

[lh5.googleusercontent.com image 480x640]


I always look forward to you sharing stuff.. that looks excellent. Sometimes simple is great, and sometimes seeing interesting arrangements/combinations/presentations takes the cake. Nice stuff!
 
2013-09-06 02:44:22 PM  
www.austinchronicle.com
 
2013-09-06 02:45:25 PM  
I've always wanted to have a go making my own salami and pepperoni. Any of you guys ever done that? Difficulty?
 
2013-09-06 02:47:21 PM  
I have always wanted to make my own sausage (and bologna). What is needed for equipment?

\Also this is totally not a bookmark
 
DGS [TotalFark]
2013-09-06 02:49:16 PM  

robohobo: I've always wanted to have a go making my own salami and pepperoni. Any of you guys ever done that? Difficulty?


Loki009: I have always wanted to make my own sausage (and bologna). What is needed for equipment?

\Also this is totally not a bookmark


I haven't, but check this out as an example.
 
2013-09-06 02:51:04 PM  
Show us the good stuff....

If that's not a blatant plea for WIE, I don't know what is.
 
2013-09-06 02:55:34 PM  
Ummmmmm

I'm confused, do you want my recipe for creamed kale, potato and choriso sausage or do you want dick pics?
 
2013-09-06 02:56:28 PM  
Got a sausage stuffing/meat grinding attachment for the mixer last year. Made a few sausages over the year. Soon the crowning achievement will take place: my Oktoberfest feast with homemade brats, sauerkraut, potato pancakes, applesauce, strudel and homebrewed Oktoberfest. Possibly homemade pretzel rolls for the brats.
 
DGS [TotalFark]
2013-09-06 02:58:31 PM  

the dizzle: Got a sausage stuffing/meat grinding attachment for the mixer last year. Made a few sausages over the year. Soon the crowning achievement will take place: my Oktoberfest feast with homemade brats, sauerkraut, potato pancakes, applesauce, strudel and homebrewed Oktoberfest. Possibly homemade pretzel rolls for the brats.


I've heard of those but I'm curious: how well does it work? Is it a pain in the ass to clean?
 
2013-09-06 02:58:50 PM  

hubiestubert: Then again still, Scotch Eggs are fun. Hard boiled eggs, ground sausage, maybe a bit of pepper, herbs, scallion, chives, whatever makes you feel sort of Gigi, and then breaded--I like to go with panko but you can certainly go with the breading of your choice--and then deep fried.


Any particular type/grind of sausage on that?  I had Scotch eggs for the first time just a few months go and enjoyed what I sampled quite a lot.
 
2013-09-06 02:59:24 PM  
I use sausage as seasoning.

Last month it was chorizo and chicken meatloaf and a brawtwurst tilapia.
 
2013-09-06 03:01:11 PM  

hillbillypharmacist: [i291.photobucket.com image 540x720]
Yup, it's good stuff.


I used to make chicken thigh sausages in a plant. Everyone else was Spanish speaking and my crew was all girls. they would squeal and giggle like hell when we made those.
 
2013-09-06 03:01:44 PM  
I've always wanted to make the real thing, get casings etc....

For now my favorite homemade sausage is mainly for breakfast.

Ground Turkey
Lots of fresh sage
garlic powder
onion powder
red pepper flakes
salt/pepper
little olive oil

makes a tasty side to eggs.  Not to much fat either.
 
2013-09-06 03:03:48 PM  

DGS: the dizzle: Got a sausage stuffing/meat grinding attachment for the mixer last year. Made a few sausages over the year. Soon the crowning achievement will take place: my Oktoberfest feast with homemade brats, sauerkraut, potato pancakes, applesauce, strudel and homebrewed Oktoberfest. Possibly homemade pretzel rolls for the brats.

I've heard of those but I'm curious: how well does it work? Is it a pain in the ass to clean?


For the space I have it works pretty well. Not too bad to clean but requires more attention than just tossing in the dish washer.
 
2013-09-06 03:04:15 PM  

hillbillypharmacist: Oh, and here's the recipe:


    * 4 pounds pork shoulder, cut into 1-inch cubes and stored in the freezer for 30 minutes

    * 1 pound Pork back fat, chopped and stored in the freezer for 30 minutes

    * 3 tablespoons kosher salt

    * 1 tablespoon sugar

    * 1 1/2 teaspoons grated nutmeg

    * 1/2 teaspoon coriander

    * 1/4 teaspoon celery seed

    * 2 teaspoons ground black pepper

    * 1/8 teaspoon ground marjoram

    * 1 1/2 teaspoons dried ginger


This is the recipe from Nick Kindelsperger of The Paupered Chef.


Looks good. My first foray into sausage (man that sounds gross) was a brat recipe that called for milk. Great flavor but my kitchenaid sausage stuffer did not like the extra moisture so it wound up being a total PITA. Took a few minutes to get over the natural casings part too.
 
2013-09-06 03:04:42 PM  

litespeed74: I've always wanted to make the real thing, get casings etc....

For now my favorite homemade sausage is mainly for breakfast.

Ground Turkey
Lots of fresh sage
garlic powder
onion powder
red pepper flakes
salt/pepper
little olive oil

makes a tasty side to eggs.  Not to much fat either.


That sounds good. I'll try that next time the Boston butt is on sale.
 
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