Homemade Sausage Making

So, as the title says, I'm sitting here with an 8 pound pork loin and 2 butts that weigh 16 pounds combined!

I know, not a BAD thing, but she said make something different!

She loves "Canadian bacon" so I think I'll cure the loin and then crust it with cracked black pepper corns prior to a little smoke....

For the butts, I'm considering an Italian sausage variant for one of them, but wanted something I've never done before for the other butt.

Suggestions?

For the record... In the freezer right now, we have:

Potatis korv
Chorizo
My blend of smoked sausage
ABT sausage
Breakfast sausage
Chicken sausage
Andouille sausage
And a question mark sausage! I guess I didn't mark what it was, but it's vac packed and in links... I wonder how old it is...

Someone thrill me with a good recipe for an 8 pound butt!

She also brought home a large salmon filet that I'll brine and cold smoke... Guess she doesn't want me to go fishing this weekend!

Charlie

Cranky - Great question. I once asked the forum what I should make ahead of a camping trip. Got nice suggestions, followed them, and was happy to make stuff I hadn't thought of.

On those 2 butts are 2 coppas. Sorry, can't remember if you have a curing chamber, but if so, consider that as I don't see anything similar in your inventory. Pretty darn easy, and I get some of the best compliments on the coppa. We seem to agree around here that they are a lot better when stuffed into natural beef bungs.

Consider also making a lunch meat like mortadella, using one of NorCal Kid's recipes. Easy, and you get quick results.

Just some thoughts. Have fun!

Jeff

Consider a chaurice. http://www.wedlinydomowe.com/sausage-recipes/chaurice

Chaurice

Chaurice is a pork sausage that is Creole Cajun in origin and has a hot and spicy flavor. Chaurice sausage is popular in Creole Cajun cooking both as a main dish and as an ingredient in dishes such as gumbo and jambalaya. It came originally to Louisiana as the Spanish chorizo but was adapted to local customs and ingredients. Chaurice sausage is popular as a main dish but it also goes well with beans or as an ingredient in dishes like gumbo, jambalaya or even potatoes with sauerkraut. Chaurice with eggs makes a good breakfast too.
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Meats

Metric

US

pork butt

1000 g

2.20 lb.

Ingredients per 1000g (1 kg) of meat

salt

18 g
3 tsp.


dry thyme

2.0 g
11/2 tsp.


cayenne pepper

2.0 g
1 tsp.


red pepper flakes

1.0 g
1 tsp.


bay leaf, crushed

1/2 leaf
1/2 leaf


garlic

7.0 g
2 cloves


parsley, finely chopped

2 Tbsp.
2 Tbsp.


onions, finely diced

60 g
1 cup


cold water

100 g
3/8 cup

Instructions
1. Grind all meat through the 3/8" - 1/2" (10 - 12 mm) plate.
2. Mix meat with all ingredients, including water.
3. Stuff into 32 - 36 mm hog casings and make 8" long links.
4. Store in refrigerator.
5. Cook before serving.

Split it in two portions

Cabonaia wrote:Consider also making a lunch meat like mortadella, using one of NorCal Kid's recipes. Easy, and you get quick results.

I second that suggestion
and the other half

ssorllih wrote:Consider a chaurice