Cookaholics Bulletin Board

So there was this stupid-good sale on pork shoulder at the local grocery. Now, normally, I save most of it for stew in the winter, or pulled pork in the summer. This time, however, sausage just sounded reeeeeeeally good. So I made bangers, and biala kielbasa, a little bit of green chorizo for some sopa seca, and I even had enough left over to make up a smidge of Italian sausage for pizza next week.

And I made white pudding. It was delicious, but too loose. Most of the slices just crumbled into chunks. Does anyone have any experience with these? My first thought was that I hadn't rolled them tightly enough, but I wonder if the oatmeal was just too wet? The instructions were maddeningly vague on how much water to use. I just basically covered the oatmeal with water, then drained off any excess before grinding. I poached them to an internal temperature of 165-170.

The photo looks like cooked oatmeal.

Sounds great! We are out of everything but one pack of chicken peri peri sausage, so we need to have a sausage making day soon ourselves. I am planning on Italian, pork garlic, more chicken, and maybe merguez with the boneless lamb leg I also have in the freezer.

The green chorizo sounds good - care to share a recipe for that?

I haven't made white pudding, but I like it. Maybe press it in the strainer to get out more liquid?

--Lisa

K's P -- The recipe just said to soak the oatmeal, and the recipe that it was based on specified "flake oatmeal" which I took to mean rolled oats. Some recipes called for steel-cut and those used pre-cooked oats. I thought the pics looked more like soaked quick oats.

Lisa -- I used this recipe. I've never been super keen on chorizo, but this one was delicious.

Sounds great!

My grandma used to make what we called oatmeal sausage. It is a bit different but very good. I've only made it a couple of times. I hate peeling beef tongues.
Oatmeal Sausage by Granny B
4# Beef tongues
6# pork shoulder  (Can use all pork shoulder if it has skin on) Dad’s recipe also has 4 lbs pork hocks
1 pkg. pearl barley
1 pkg. long cooking oatmeal (small)
3 Tbs Thyme
Cook and grind meat mid coarse-cook barley and oats. Let everything cool.
Add mix. Salt everything according to directions on box and then 1 tsp pepper and salt to taste. Cook patties in butter until crisp on each side.


Saved broth that meat was cooked in to cook the oatmeal in.


Version 2
4 Beef tongues
4 lbs pork hocks
6 lbs pork shoulder
1 pkg pearl barley
1 pkg long cooking oatmeal
2 ½ tbsp thyme.

I am making merguez today, using hog casing instead of sheep casing (seem my previous post on not buying new ingredients through end of July). Anything I should be aware of other than making sure to cook the larger sausages all the way through?

Thanks,

--Lisa

I have been using a sausage gun (It's raeally a caulking gun) with a stainless sausage tube that holds about a pound of sausage. It's not too hard to fill and squeezes our sausages in a flash. When you have less than 5 pounds of sausage this it great and cheap.

Homemade weisswurst is incredibly tastier than the commercial stuff.

Tim