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altivoBecause I'm feeling pretty out of it...
Nice day weatherwise. Major grocery shopping trip, a number of things were on sale and we spent more than usual, but none of it will be wasted.
We decided to try to remember how to make Polish sausage for Christmas. It was a tradition in Gary's family that they had their own home made sausage until the time when his grandmother passed away. She had always supervised the operation, and his mom didn't seem to feel like taking over. I'm pretty sure we can do it. Gary and I helped with the stuffing step many times over the years, and we knew roughly what the ingredients were since we often went shopping for them. Experimental batch is now in progress. I ground up a 4.5 lb. pork roast this afternoon, which is a rather gruesome job in my opinion, but I survived it. Tonight we seasoned the coarsely ground meat with our approximation of the right stuff: lots of garlic, some mustard seed and marjoram, salt, and pepper. It will sit in the fridge overnight, and tomorrow morning we'll stuff the casings. The casings were the surprise monkey wrench in the works almost. We used to get them packed in salt in about a 8 ounce plastic tub back when we did this every year. They only cost about $5 or so, and that was more than enough to process 30 or 40 lbs. of meat with. Now they seem to cost about $36 to $40 a pound, though the butcher at our regular supermarket was willing to make up a small package for us at that price. The casings cost $10 (but will probably be enough for 10 or 15 lbs. of sausage) while the 4 lbs. of pork cost only $8.
No word yet from the golden retriever rescue group. I'm not holding my breath, but I'm afraid Gary is.
Nice day weatherwise. Major grocery shopping trip, a number of things were on sale and we spent more than usual, but none of it will be wasted.
We decided to try to remember how to make Polish sausage for Christmas. It was a tradition in Gary's family that they had their own home made sausage until the time when his grandmother passed away. She had always supervised the operation, and his mom didn't seem to feel like taking over. I'm pretty sure we can do it. Gary and I helped with the stuffing step many times over the years, and we knew roughly what the ingredients were since we often went shopping for them. Experimental batch is now in progress. I ground up a 4.5 lb. pork roast this afternoon, which is a rather gruesome job in my opinion, but I survived it. Tonight we seasoned the coarsely ground meat with our approximation of the right stuff: lots of garlic, some mustard seed and marjoram, salt, and pepper. It will sit in the fridge overnight, and tomorrow morning we'll stuff the casings. The casings were the surprise monkey wrench in the works almost. We used to get them packed in salt in about a 8 ounce plastic tub back when we did this every year. They only cost about $5 or so, and that was more than enough to process 30 or 40 lbs. of meat with. Now they seem to cost about $36 to $40 a pound, though the butcher at our regular supermarket was willing to make up a small package for us at that price. The casings cost $10 (but will probably be enough for 10 or 15 lbs. of sausage) while the 4 lbs. of pork cost only $8.
No word yet from the golden retriever rescue group. I'm not holding my breath, but I'm afraid Gary is.
no subject
Date: 2010-10-17 03:48 am (UTC)Good luck with it!
no subject
Date: 2010-10-17 09:36 am (UTC)Good luck with the dog rescue group there, too.