Sausagefest 2011!

[paulthenurse]

We should send her arse to Egypt.



Just as a humanitarian gesture. That's all. Really.

PTN

 

[Cape Brewing]

I just showed her your post.

She says your a dbag

 

[paulthenurse]

And as she proved over and over last night, shes a great judge of people.

PTN

 

[paulthenurse]

You are just mad cause she got a little warmed up from the descriptions of my butt hair wafting back and forth in the tidal currents of my hot tub.

PTN

 

[Yooper]

I might make crappy beer but I've got tremendous meat.

You are just mad cause she got a little warmed up from the descriptions of my butt hair wafting back and forth in the tidal currents of my hot tub.

PTN

Well. I went from sort of turned on from talking about sausagefest to being ever slightly revolted. Just that quick. Probably very much like your wives.

You guys are pretty hot. Your cooking, brewing, wine knowledge, and professionalism is pretty hot. Then you speak. And we hear talk of your meat and butt hair.

Thanks for keeping it real for me.

 

[bob1852]

Well. I went from sort of turned on from talking about sausagefest to being ever slightly revolted. Just that quick. Probably very much like your wives.

You guys are pretty hot. Your cooking, brewing, wine knowledge, and professionalism is pretty hot. Then you speak. And we hear talk of your meat and butt hair.

Thanks for keeping it real for me.

Cape and PTN just got pwned!

 

[paulthenurse]

You're welcome.


Another day in the life, what wit the ladies throwing der undies at us. We be driving da chicks wild... It's a tough job but someone's got to do it.

PTN

 

[paulthenurse]

Not for nuttin' but Cape don't know bupkiss about vino. It was honestly embarrassing when a recipe called for a few cups of wine last night.

"Here, use this."
"Uhhhh, Brian, that's a $400 dollar bottle of wine."
"Really? Well then only use one cup instead of two."
"Uhh Brain, you can't really keep this stuff around forever. It will go bad after you open it."
"F-it. Wine is for ******s. You're a ******. Go ahead and finish it."
"OK"

PTN

 

[Yooper]

Not for nuttin' but Cape don't know bupkiss about vino. It was honestly embarrassing when a recipe called for a few cups of wine last night.

"Here, use this."
"Uhhhh, Brian, that's a $400 dollar bottle of wine."
"Really? Well then only use one cup instead of two."
"Uhh Brain, you can't really keep this stuff around forever. It will go bad after you open it."
"F-it. Wine is for ******s. You're a ******. Go ahead and finish it."
"OK"

PTN

Now, I know Cape isn't the brightest bulb in the GE factory. But I don't believe he let you polish off a $400 dollar bottle of wine that he planned on cooking with.

I would have at least frenched him for it, and I'm sure you did too.

 

[Cape Brewing]

Whoa whoa. Time right the $&@( out here.

Just for the record... I had been planning this night for a month or so. Paul heard about it the NIGHT BEFORE and invited himself. He showed up with two Boston Butts and a couple packets of pre-mixed seasoning packets which I should have slapped him for.

.... and now this thread is all about "we" and "you guys"???

Ever see that episode of Seinfeld with "the sidler"? The guy that would always quietly sneak up next to Elaine?

Paul is a meat sidler.

 

[paulthenurse]

If you had been planning it for a month you did a really bad job of planning. Or did you 'plan' on having to run out to the grocery store at 9:30 to pick up the spices?

PTN

 

[Cape Brewing]

65 effin lbs of seven different kinds of sausage and cured meats and I ran out of one spice.

Blow me

Hey, thats fine. I cant wait to brew OUR U3. As a matter of fact, let me head over to that thread now. I have a laundry list of comments, suggestions and witty banter to contribute.

 

[paulthenurse]

I picked up an electric smoker at Bass Pro on Saturday. Big enough to do a brisket and a few racks of ribs but small enough that it's quick and simple to just do a few small items. Like the Jagerwurst I cold smoked for a couple of hours at 125*F yesterday and the couple of duck sausages I cooked up for dinner last night. SWMBO is all excited now to make some Gouda and cold smoke that.

PTN

 

[Cape Brewing]

How was the jagerwurst after it was smoked? I froze mine and will prob smoke em this weekend

 

[paulthenurse]

Didn't try it. By the time I did a dry run with the smoker to burn off any manufacturing oils, etc and then smoked the two different kinds it was well after dinner and I was stuffed. I did cook up and eat two of the duck and they were great, but the rest I just let cool off then packaged them up. The duck was delicious.

PTN

 

[Cape Brewing]

Pastrami and a "sweet bacon" just went on the smoker

 

[paulthenurse]

I put the cure on those two pork bellies on Sunday and vacuum sealed them. They have each put out a lot of juices. How long can I leave them in the cure? I can feel the textural difference but it seems like a few days longer wont' hurt. Then I can let them sit for a day and smoke them after that, right?

PTN

 

[android]

holy ****! that's some nice sausage pron. well done sirs.

 

[Cape Brewing]

Paul... You wanna keep those bellies in the cure for a week. If you poke at them after a week and they are soft in any spots, give them another day or two.

 

[rtt121]

I am impressed. Wow

 

[Cape Brewing]

Jagerwurst just went on da smokah...

Smokin' meats today baby! (maybe some pics later)

 

[Cape Brewing]

Bacon = done
Jagerwurst = done
PAstrami = still slow roasting in oven per recipe for another hour or so

In the mean time, I defrosted a couple sweet italian links and a couple garlic and red wine links... and am going with the below recipe. I've made it before and it was easy and full of win.

Ingredients

1 tablespoon olive oil
1 pound Italian sausage links
1 tablespoon olive oil
1/2 cup onion, chopped
1 tablespoon minced garlic
1 1/2 teaspoons Italian seasoning
1 (14 ounce) can crushed tomatoes
2 tablespoons water
1/4 teaspoon salt
1 teaspoon white sugar
1 (1 pound) package fresh gnocchi
chopped fresh flat-leaf parsley, for garnish
grated Romano or Parmesan cheese
Directions

Heat 1 tablespoon olive oil in a skillet over medium heat. Add sausages and cook until browned and firm, about 10 minutes. Cut sausages into 1/2 inch slices, return to the skillet, and continue cooking until no longer pink. Drain sausage slices on a paper towel lined plate.
Meanwhile, heat 1 tablespoon olive oil in a saucepan over medium heat; stir in onion and cook until the onion softens and turns translucent, about 5 minutes. Add garlic and 1 1/2 teaspoons Italian seasoning; cook until the garlic softens, about 2 minutes. Pour in crushed tomatoes, water, salt, sugar. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 20 minutes.
Bring a large pot of lightly salted water to a boil. Add gnocchi and cook for 2 to 3 minutes until pasta floats; drain.
Meanwhile, stir Italian sausage slices into sauce to rewarm. Toss pasta with sauce, and sprinkle with chopped parsley and grated Romano cheese to serve.

 

[Cape Brewing]

Small amount of additional pron.

The pastrami once it was done slow roasting (it's like buttah). The gnocci and sausage recipe above and the Jagerwurst with a little mustid.

 

[paulthenurse]

That pastrami looks sinfully good.

PTN

 

[the_bird]

I'm eyeballing that gnocci and sausage. The brewpub around here used to have a dish like that on the menu. Phenomenally good. Missed lunch today, I'm DYING of hunger here and that looks like it would fill my belly up nicely.

 

[Cape Brewing]

That pastrami looks sinfully good.

PTN

It is... I was really happy with the Jagerwurst too. It's a nice smoked pork sausage to munch on. The gnocci dish is really good too. That's going to be a semi-regular in our house.

I think we're doing hot pastrami sandwiches for dinner tonight.

 

[paulthenurse]

I'll be over around 6:30.

PTN

 

[Cape Brewing]

The last of the left over ground pork from SausageFest (I froze it).

... 7 lbs of Andouille just out of the smoker. This is gotta be my favorite outta the sausage I make.

 

[paulthenurse]

Can you eat the andouille straight up or do you have to serve it incorporated into some dish?

Also, did you take the skin off the bacon before you smoked it? I'm thinking about rubbing some course cracked black pepper lightly over all sides of one of the slabs. If I take the skin off first the pepper on that side will stay as part of the slab. That seems preferable to me over rubbing it on and then having to cut off the skin along with the pepper. But if you need the skin to stay on for the smoking the so be it.
Al is going to make a few Goudas and I'm going to cold smoke those next week.

 

[Cape Brewing]

I eat the andouille straight up all the time. Toss it on the grill or a grill pan, slice it up with a good mustard (like I have above with the Jager). It's quality stuff. Also I use it in omelettes for breakfast.

I mainly use it for jambalaya though.

i take the skin off the bacon before smoking.


Hanging more meat tonight. The two brescaolas I cured the night of Sausagefest are ready to hang.

also... made a carbonnara the other night outta the pancetta I've had hanging for a bit. Uhh... it didn't suck at all.