Sausage Haus

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.



I ended up with six varieties of sausage, a Wisconsin-style bratwurst, Italian sausage, a smoked Italian, smoked jalapeño cheddar, smoked bulgogi inspired snack sticks, and a fresh salsa verde pork 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, jalapeños, 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!


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

smart business decisions

What do you do with all of the countless fly leftovers and daddy's got to eat? You trade flies for beef. Prime 100% grass fed locally raised beef. I'm glad someone's got a use for all the test flies and holdover patterns from the past several years, but frankly it was an insult to them to be sitting in my fly boxes not even getting a chance to see light of day or breathe some fresh air. Now, there's two winners involved here. My buddy gets to stack his fly boxes with some roughfisher originals and I get some tasty beef from Thousand Hills Cattle Company. Winner.


I think I've just found a new niche market, bartering flies for food and drink. Now if anyone's got some homebrewed IPA, barleywine ale, or imperial stouts they're willing to trade for, I'm listening.
Use the contact link to get in touch.

Independence Log

Two can play at this game....


One pound of bacon.


Two pounds of beef.


A half pound of cheese.


Cooked over low heat until an internal temp of 165°F is reached.


Enjoy.

Thanks for the inspiration goes out to my Fat Guy brethren. Thanks Brothers! It may not have been as pretty as your "bacon stripe" but it was just as delicious!

Nom Nom

Kimchee is the food of the gods, not to mention one of the healthiest foods on earth. Maybe one of these days I'll pony up a recipe for you folks out there in roughfisherland. In the meantime, you'll just have to eat vicariously through me while I make my way through 6 quarts of heaven in a jar.

Carnitas Michoacan

Pork tenderloin tips and Mojo marinade, slow cooked for four hours. Fried finish, traditional garnish of onion, cilantro, radish, and lime. Served on corn tortillas with guac and fire roasted salsa verde.

¡Estos pinche tacos estan lo más chingón! ¡Estan divina del coño! Cause that's how we roll...

I need a napkin

Barbecue is ready. Ready to be served with homemade beans, coleslaw, fresh sweet corn, and a Shiner Bock.



Happy Memorial Day weekend!

Meat in my tooth

I love long weekends. They give me enough time to do things that I love like fishing, spending time with my family, or charcuterie. I'm making up a batch of roughfisher's pulled pork for the family this Memorial Day weekend; Fifteen pounds worth. That should be enough to satisfy the family's meat tooth. The rub recipe is a secret so don't even bother asking for it.



Waiting is the hardest part.

PSA #3: Stuffed Meats

In a move to collect more capital, I went into hardcore sausage production here at the Roughfisher Command Post. Singlebarbed's offer of a one foot square of Polar Bear and a Jungle Cock cape are great and all, but I want something worthy of a brownliner. Give me a pound of glimmer flash chenille in cinnamon, or 2K 5/32" tungsten beads. Throw in a thousand Knapek scud hooks, size 10; hell, I'll even settle for Skalka's. Throw in everything you've got, 'cause these goods aren't going to go cheap.



A batch of pepperoni, currywurst, and Hawaiian-style portuguese sausage, aka linguiça. Can't go wrong smoking up a pork loin either, canadian bacon style.



Now that I've got you drooling, open up your wallets. The bidding war has begun.

Charcuterie

I love eating sausage. Who doesn't? One of man's finest creations, a sausage is a pocket of meat goodness without need for a wrapper. I had been putting off the dastardly duty of making a batch for better than a month and finally just had to suck it up. Playing with your meat can be fun, don't get me wrong, but it can often be a laborious and tantric task. Luckily, there's always a happy ending. I set to making some spicy snack sticks and a batch of bratwurst, Wisconsin style of course. It was time to get my sausage on.









Best to divvy those sticks up and pack 'em away in the freezer for later. Lest the roughfisher and his little helper down them all in one sitting.





Those brats have the right to be served with brown mustard, onions, pickles, and kraut, with a tall mug of ale to wash it all down. Anybody caught drowning their weenie in ketchup will be shot on the spot. No exceptions.

Aloha

The view from paradise:




The roughfisher is back and slapped in the face with the cold, hard reality of winter. Took me two hours to clear the driveway of snow to get in the house and unload luggage.



Welcome back.

saussage

Gots me a new grinder and stuffer for chreesmas. Fellow brownliner Tony already got the tube steak laying down pat. I'll have to confer with him and exchange some recipes and samples. I've got some grandiose ideas. Aside from the traditional wursts like Wisconsin style brats, summer sausage, and snack sticks, I'm looking to mix things up a bit. A few of the pondered experiments are smoked pepperoni rolls and snack sticks, jalapeño pheasant sausage, wild rice brats, Hawaiian style Portuguese sausage (linguiça ),and a couple of varieties of fish sausage, including an asian influenced tuna sausage. That one I plan on serving on a hard roll brat style, with pickled ginger and a wasabi aioli. Damn this is making me hungry.