![the smokehouse smoker](http://img148.imageshack.us/img148/5339/smokeryu.jpg)
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](http://img197.imageshack.us/img197/7593/pregrind.jpg)
![fresh sausage](http://img510.imageshack.us/img510/9456/freshsausage.jpg)
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](http://img256.imageshack.us/img256/6956/grills.jpg)
![fresh off the grill](http://img545.imageshack.us/img545/9974/sausage.jpg)
![salsa verde sausage salsa verde sausage](http://img5.imageshack.us/img5/5686/chileverde.jpg)
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](http://img585.imageshack.us/img585/4938/packaged.jpg)
Thankfully I saved a few sausages for the freezer to nourish me through the winter...
Don't mess with me like this. Just finished two Surly Darkness bits and now I am hungry. Pics are killing me. In other words: nice work.
ReplyDeleteHey J, you know I'm good for saving my boys a little taste of my sausage...
ReplyDelete