2 – SAUSAGES AT HOME…………. (“Fresh” and “Cooked-Cured” Types)

2 – SAUSAGES AT HOME…………. (“Fresh” and “Cooked-Cured” Types)

Much of what our members do fits into this category. …so “let ‘er rip!”


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233 thoughts on “2 – SAUSAGES AT HOME…………. (“Fresh” and “Cooked-Cured” Types)

  1. Here’s a quick, easy chorizo recipe that I really like to use for breakfast tacos. …you know, that Tex-Mex breakfast treat. Fry up about two ounces of this loose, fresh sausage, mix it into two eggs, scramble, and serve with salsa in warm tortillas. I saw this recipe on an episode of Rick Bayliss’ show, “Mexico, One Plate at a Time but, for some reason, they didn’t publish it. For its simplicity alone, it’s a gem!

    It was developed by Paloma Ponce, a Culinary Institute of America grad and owner of Restaurante Momacoa in Merida, Yucatan, Mexico. It uses the red achiote paste that’s so commonly used in that part of the country, also widely available in 50 gram packets in grocery stores throughout much of the southwestern USA. All you do is add some water to a packet, pull on some gloves, mush it up, and add it to one pound of pork mince. I like to add 1 gram or so of cayenne or the powdered pepper of your choice. Mix it up (to primary bind) and either stuff 4-inch links or do what I do, divide it up into 4 ounce portions and store in small “snack-size” plastic bags.

    MS. Ponce cooks the links in a 250 degF offset smoker like you would beef briskit (only not nearly as long), and dunks chunks in salsa while eating. I prefer to take two ounces (half a snack bag) and fry it loose, let it cool for a moment, then mix it into two fresh eggs and scramble the mixture. Serve in warm tortillas with some salsa. I prefer yellow corn, but it’s widely served in flour tortillas these days.

    This is the widely-available Tex-Mex breakfast taco known as ”huevos con chorizo,” best eaten while driving so you can dribble the red liquid down your shirt and pants. It marks you as a true Texan. I was once hired for a job in Fort Worth based on not much more than that in the way of qualifications. Trust me, this is GOOD!


  2. Regarding the achiote paste- – sorry, Badjak, I guess it’s not available in your part of the world. It’s widely available in Mexico and the southwestern US, but probably not anywhere else. I can publish a recipe for it if you’d like. Achiote (annatto) is widely used to give cheddar cheese its orange-ish color, even in the U.K. …think you can find some where you are?

  3. Just got done pulling ten pounds of maple-honey off the Pro 100 smoker. It’s beautiful. After a night in the fridge tomorrow will be slicing and vac-sealing. I paid $3.22 a pound for the pork belly. You couldn’t touch bacon like this for twice that. I wonder what’s for breakfast? RAY


  4. I suppose I can get Annatto seeds next time I’m in Holland.
    I have never used them. Do they actually have a taste of their own, or is it just the colour you are after? ’cause then I could maybe use paprika powder?

  5. Greetings from Italy. We’ve stopped over from a recent tour of Jordan. While Jordan is spectacular in terms of history (ever heard of Petra? WooHoo!), it’s not much for sausages. They have beef-based “bacon” and little chicken sausages, but not much more is available. Pity the poor Muslims, with their prohibition on pork products. However, the Mediterranean food was spectacular!

    At any rate, we’re stopping by Pompeii and its less-heralded excavation up the coast, Herculaneum, on the way home. Talk about a volcano ruining your whole day! Excavations continue, 2000 years later. Fascinating. Pompeii was buried in ash. Herculaneum got it with a 500 degC pyroclastic hit, followed by mud and lava. Both sites have been under excavation for quite a few years and, like the current mess in Washington, will require many more years to recover from. But both sites are well worth the visit.

    We stayed in Pompeii at an AirBnB which is basic but nice. Down the street, Macelleri “Mario Lauro,” billed as “Salumi Paesani,” turns out excellent sausage. We bought 1/3 of a kilo at Euros 8.00 a kilo, very reasonable, of “Salsiccia Purosuino” (pure pork sausage), which turned out to be what we would call “Italian Sweet” recipe. The butcher hand-chopped the meat coarsely, then mixed in the seasoning, then stuffed it into hog casing. We sliced it, pan-fried it, added and sautéed some green and red bell peppers in a little olive oil. That, plus bread and a bowl of soup (and, yeah, some beer), was all we needed for dinner. …salad optional.

    So, in summary, save yourself a couple of thousand bucks by whipping up a batch of Italian sausage & peppers, put a Rick Steves travel video on, and kick back with a beer or three. The leg room in your easy chair is a damn sight better that any commercial airline’s offering, and the trash that passes for airline food is, of course, an oxymoron. How can you beat your own home-made sausage? In my mind, you can’t.


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