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Content about Meat processing

Homemade British Bangers and the Search for Rusk March 30, 2010 How to make better bangers As I was digging into making my own British bangers for my Full English Breakfast challenge, I kept stumbling onto the same sad story which may or may not be complete bullshit: During the early 20th century thanks to two World Wars, meat was scarce in England and pork sausages were padded with some grains and extra liquid to help stretch the meat reserves. When cooked, these padded sausages had the tendency to burst out of their... Read the Full Article	The Bratwurst Mystery June 11, 2009 How do you make this Wisconsin classic? I have been thinking about bratwurst for days. What started as an idea for a simple cookout on my little Webber Grill has now completely consumed me because I simply can't find the right recipe. The question eventually led me to walk into Hot Dougs on a recent Wednesday and ask Mr. Doug himself what was in the sausage. But first, do you know? What is it, exactly, that makes a bratwurst a bratwurst? I know... Read the Full Article	Top that Pie: Fresh Italian Sausage February 23, 2009 Make the perfect topping for your pizza. For the sausage novices, nothing could be quite so easy as this recipe from Michael Ruhlman's Charcuterie. Because I was using it straight away I had no need to stuff it into casing only break them free a moment a latter. I essentially just mixed everything together, ground it on the small die of my meat grinder, and cooked it. It was about as time consuming as cutting up a bunch of vegetables. And since I... Read the Full Article	Fresh Mexican Chorizo September 18, 2008 How to make the staple Mexican sausage. The recipe comes from Diana Kennedy's "From My Mexican Kitchen". This particular version comes from the Michoacán region. She does give direction on how to stuff the mixture into casings, but I bailed out early. Some day. As first sausage making experiences go, I'd have to say this was pretty remarkable. I got about 2 pounds of fresh sausage and spent about $12 dollars. ... Read the Full Article
Mussels a la Portuguese, OR: "Hey man, that's a lot of mussels." "Yeah, that's what she said." April 15, 2006 A chorizo-laden recipe deglazed with champagne When’s the last time you went to a butcher or fish guy and ordered six pounds of anything? “Hey, I was wondering if you can give me six pounds of salmon.” “Sure thing, bub. That’ll be a hundred and eight dollars.” “Um, thanks.” With mussels, you can. They're like $2.50 a pound. Three of us devoured (and I mean devoured: mussels are a sensual, hands-on... Read the Full Article