Charcuterie

[CraigC]

Karen and I have been making homemade sausage for years. Karen has made a few other items such as Foie Gras au Torchon and Beef Bresaola. Are any of you folks into charcuterie and what have you made?

Torchon

Bresaola

Boudin was the last sausage we made

 

[Morning Glory]

This is an impressive achievement. The only time I've ever made anything like that was when we had 'sausages' as the ingredient for the Recipe challenge. I made Home-made Asian style Spicy Sausages and Vegan Black Bean Sausages

Here is what I did with Asian style ones: Noodles with Spicy Sausages

 

[medtran49]

We'll have to go look at that. I've really started to like the dashi and pho type dishes.

That torchon was the hardest thing I've ever done. Wrestling that goose liver into a wrapped package that could be rolled up and tightened down without any liver popping out was just wow. Doing that made making the bacon weave and patting out the sausage mix, then the boudin, then wrapping up Craig's Cajun fatty I think he's mentioned before easy, as well as when we make the gyro loaf that has a meat paste you need to form into a roll and compact tightly so it will solidify.

Oh, and by the way, that second picture is the torchon with a black-pepper caramel sauce, with a celery leaf/watercress salad. Just thought I'd mention the sauce since we were discussing caramel the other day.

 

[epicuric]

Karen and I have been making homemade sausage for years. Karen has made a few other items such as Foie Gras au Torchon and Beef Bresaola. Are any of you folks into charcuterie and what have you made?

Torchon

Bresaola

Boudin was the last sausage we made

Fantastic! Making sausages is on my to-do list for next year. The most I have done so far is curing my own bacon - not exactly difficult! Also cold smoking, mainly salmon. I would be very interested in the boudin recipe, if you'd care to post it

 

[Morning Glory]

The most I have done so far is curing my own bacon - not exactly difficult!

It sounds difficult to me!

 

[epicuric]

It sounds difficult to me!

Trust me, it isn't. Get yourself some Prague Powder and have a go!

 

[CraigC]

Fantastic! Making sausages is on my to-do list for next year. The most I have done so far is curing my own bacon - not exactly difficult! Also cold smoking, mainly salmon. I would be very interested in the boudin recipe, if you'd care to post it

This is the best source I have found and the boudin recipe is in it.

https://images.search.yahoo.com/yhs.../produkte/37/37744/37744844z.jpg&action=click

 

[CraigC]

This is one of our batches of homemade andouille and the last tasso we made.
Andouille

Tasso

 

[Morning Glory]

@ElizabethB, didn't you mention somewhere that you cure your own meat?

 

[CraigC]

Down to 1 package of tasso in the deep freezer and DD wants some, so I'll be starting it today and smoking it, along with a pork butt (pulled pork) next weekend.
https://www.cookingbites.com/threads/tasso.13012/

They are still getting crawfish so I'll get a sack or two to do along with the smoking.