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Old 12-23-2012, 04:20 PM   #21
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Originally Posted by passedpawn View Post
I have a friend who stuffs with one of these and hates it.
I wouldn't use it again. Mine sits in the box now, since I got the dedicated grinder and stuffer.
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I have this 5# vertical stuffer. Great deal on one of these.

http://www.grizzly.com/products/5-lb...Vertical/H6252
Got the same one now too. Believe I got it from Amazon for less.

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I've had the Artisan model literally smoking while kneading dough. But it's been flawless for grinding. And yes, cubing and near-freezing the meat is the way to go, especially with fatty stuff like sausage mix.
The Artisan, somehow, seems under-powered to me. I have the crank-up model now (Professional 600 Series during the 'black Friday' sales on Amazon last year, $260 with $0 shipping ) and it has no issues, at all. Planning on making some bread with it after my next brew day (with some of the spent grain).

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Originally Posted by CreamyGoodness View Post
Any reason I shouldnt freeze these? Only so much liver sausage I can eat before they go awry...
I would imagine that if you vacuum pack them, they'll freeze rather well.
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Old 12-23-2012, 05:00 PM   #22
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I just decased one, split it, and fried it up with some olive oil and a sunny side up egg. Its totally different hot and crispy then it is cold. More like a black pudding than a liverwurst. I'm glad I kept the mustard seeds and coriander whole actually... pops nicely in the mouth.

By the way, I just heard Cheezy's stomach turn. Sorry, bro.

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Old 12-23-2012, 05:09 PM   #23
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I just decased one, split it, and fried it up with some olive oil and a sunny side up egg. Its totally different hot and crispy then it is cold. More like a black pudding than a liverwurst. I'm glad I kept the mustard seeds and coriander whole actually... pops nicely in the mouth.

By the way, I just heard Cheezy's stomach turn. Sorry, bro.
I haven't had good liverwurst in ages. We used to have it growing up. If you can provide your actual seasonings used, as well as how much of what meats/innards you used that would help... Don't need to make it public if you're not comfortable with that. I still have some good hog casings packed in salt, in the fridge, I can use.

What, doesn't every red-blooded, self-respecting man have a pack of hog casings in his fridge???
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Old 12-23-2012, 05:21 PM   #24
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Sure no problem.

I used about 2 pounds of pork liver
Just under a pound each of calf's and beef liver
1/2 pound beef heart
1 pound chicken hearts (before trimming)
and just under 1 pound pork fat

I also used a heaping tablespoon each of schmaltz and duck fat after the meats were ground.

spicewise I used 2.5 TBS Salt
1 TBS Onion Powder
1 TBS Sugar
2 TBS Pepper (or, really, I just ground pepper until the top looked black
1/2 tsp each of coriander, nutmeg, and black mustard seed
1/4 teaspoon each of sage, marjoram and ground ginger

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Old 12-23-2012, 05:31 PM   #25
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Cool... What would you have done different to give the batch an 'A' grade (or better)??

Going to see what my butcher buddy can get me for these (at a great rate).

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Old 12-23-2012, 05:36 PM   #26
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Texturally I am displeased, for one. I would use a better grinder. Also I think it could use more schmaltz and duck fat.

I think they could use more salt and pepper, more onion powder, and... honestly... a wee bit more of every spice and herb listed. Plus, I would have incorporated chicken liver, which was the plan all along.

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Old 12-23-2012, 05:44 PM   #27
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How about providing the recipe as you would do it for the next round??

I like using the largest hole disc in my grinder for pretty much everything (makes great ground beef for chili and such). I would also probably end up using my crank sausage stuffer on this. Would probably recruit someone to give me a hand during the stuffing stage too.

Do you chill the cooked parts before grinding, or let them get ground up hot/warm??

Oh, and I'm getting a couple pounds of 'trimmings' from the butcher-buddy after xmas... Mostly prime rib trimmings. CHEAP too.

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Old 12-23-2012, 05:49 PM   #28
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I tried to grind everything as cold as I could muster. I would like to powwow with the chef friend before reposting recipe.

I wont be doing this again for a little while... what a ton of work... but glad I did it.

I'm suddenly thinking that these sausages would be a great base for a poultry stuffing...

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Old 12-23-2012, 05:58 PM   #29
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I would probably do it as either a 2-day process, or toss the cooked meats/parts into the fridge/freezer for long enough to get them cold before grinding.

Hope you can powwow with him soon, so that you can repost/update the recipe... I'm thinking that these could be good to make between xmas and NYE...

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Old 12-24-2012, 01:26 PM   #30
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Originally Posted by CreamyGoodness View Post

By the way, I just heard Cheezy's stomach turn. Sorry, bro.
LOL!!!!


I hadn't even posted yet!!!!!!!

Actually I would try those. The liver and onions on a plate is what ruined me on liver......on halloween.....eat it or no trick or treating eff you mom I'll never ever eat it ever, etc.

You get the idea!!

Awesome that you made sausage with some gay helpers!! And copious pics! Where is the GUT?????

You are waaaaay to hard on yourself and free from EGO!!!

YOU JUST MADE SAUSAGE MAN!!!!! YOU ARE A BAD ASS!!!!!! BAAAAAAD ASS!!!!!!!

Sausages and spicy asian broths.....just don't tell me what is in it, and I will eat ANYTHING.
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