While I'm waiting to eat some cheese from my new hobby, I made up some bulk sausage to restock the freezer. Broke down a bone in pork butt today, ground it up, and made up three different sausages: Breakfast (Rytek Kutas), Spanish Chorizo (OurDailyBrine.com), and Sweet Italian (Ruhlman.) After all the grinding, re-grinding, seasoning and mixing, my in-house taste tester (my youngest -- 14 years old) gave all three a thumbs up, with the Chorizo taking the top spot. I have not made Spanish Chorizo before, so wanted to try this as a fresh sausage first, to give me some basis for diving into a dry cured version. This turned out great, with the paprika (Chiquilin dulce) and garlic really popping. The other two I've made many times before, and just love to have them in the freezer for when the need strikes.
Great return on the invested effort, and, the best part, I don't have to wait several weeks or months to eat it!
Mixed and waiting on the tasters to green light the seasoning level:
Packaged up and ready for the deep freeze:
Thanks for looking, and happy to share any details on the recipes if needed!
Rich