Homemade Sausage Making

I once made lunch for four people with one pork chop and had leftovers.

Some of those 'staches just prove that somebody lost track of the scissors. I have a friend that brough me a load of hickory tonight and he hasn't trimmed his 'stach or chin whiskers since spring. But I won't complain. He thought a couple of pounds of breakfast sausage was generous in exchange for the slab wood. He runs a very fine saw mill and I have known him for the last forty years when his Dad kicked him out and I let him in for about half a year and he went back home.

I once made lunch for four people with one pork chop and had leftovers.

Ross

Let me guess, the chop was on sale!

uwanna61 wrote:Ross

Let me guess, the chop was on sale!

Let me guess, the chop was on sale!

At a discount store!

First of all never, ever buy thin cut chops. With a sharp knife cut close to the bone and remove the meat. Put the bone in a pint of water with some onion and celery and carrot and simmer that while you get the rest going.
Put a cup and a half of basmati rice in a pot with 3 cups of water and some salt and start that cooking.
Cut the meat into cubes and pound thin in seasoned flour. hold those for a while while you heat some lard in a pan and gently cook some garlic. By now the rice should be coming along and the bone ought to be showing some promice. Pass the wine bottle again. Remove the garlic from the pan and add the meat and turn the fire up to quickly brown the meat on both sides. Take the meat out of the pan keep it warm and saute an onion that you cut in half and then sliced add the seasoned flour you saved when you seasoned the meat. Stir that until it is bubbly and lightly browned. Strain the broth from the chop bone and use that to cook two cups of frozen mixed veggies. When the veggies are done drain them and save the cooking liquid and whisk that into the roux to make a gravy. Put the veggies into a serving dish check the seasoning on the gravy and pour it over the veggies, garnish with the meat and serve with the rice.

Pass the wine bottle again

Are you sharing this wine with your lunch companions?

but of course. large bottle.

I like stir frys to extend my meat (no pun intended)

One pork chop? Four people?

One pork chop isn't enough for me!!!!

Well, maybe for a snack! LOL



~Martin

defending my tightwad reputation i offer you this: Six chops, a pound of trimming, and the bones for curing and smoking for 3.19 dollars. 4.58 pounds.

ssorllih wrote:defending my tightwad reputation i offer you this: Six chops, a pound of trimming, and the bones for curing and smoking for 3.19 dollars. 4.58 pounds.

How many people could you feed from the 4.58 lbs Ross? Or is that all sausage meat?

If I make soup I can't begin to guess. Nancy and I pigged out on a chop each tonight. Some will become sausage with the pound of ground lamb at 2 bucks. Bean or pea soup goes a long way to feeding a crowd.

Of course but not if I have to drive across town. It has to be on my way.

Ross
You may laugh, but I do the same thing. With fuel prices where they are today, I don`t make an extra trip for one item. I don`t blame that on being cheap, it just makes sense, pick it up on the next trip!