November 14, 2011

Sausage Haus

smoker
So the roughfisher has been slacking a bit in both the fishing and blogging department. I apologize folks. But I have been busy in the background grinding up some fresh meats in the seedy underground laboratory at the Roughfisher Command Post. In addition to making some 8 quarts of napa cabbage, daikon radish, and cucumber kimchis, I've managed to stuff about forty-five pounds of beef, pork and venison, transforming plain old protein into the delectable charcuterie known as sausage.

pre grind
fresh sausage
I ended up with six varieties of sausage, a Wisconsin-style bratwurst, Italian sausage, a smoked Italian, smoked jalapeƱo cheddar, smoked bulgogi inspired snack sticks, and a fresh salsa verde pork sausage.

grill
fresh off the grill
salsa verde sausage
There was lots of fun behind the grill. My favorite experiment was the chile verde pork sausage. Crafted on a whim, I ground pork shoulder, onion, garlic, jalapeƱos, cilantro, and tomatillos, stuffed it into a hog casing, and cooked it on the grill. I served it on a brat-style hard roll and garnished it with fresh onion, cilantro and salsa verde. Most definitely a winner!

packaged
Thankfully I saved a few sausages for the freezer to nourish me through the winter...