Garlic Sausage
OK, the local supermarket was selling fresh shoulder for 71 cents a pound. So I bought some.
OK, I bought 35 pounds of it. It may not be the best pork in the world, but Shoprite has decent meat, and it was cheap. 
But it didn't come skinned. The left shoulder is starting to get skinned.
That is a clearer shot of it.
Above is one that has been skinned.
But a lot of fat came off with the skin and we will want that.
I netted 25 pounds of pork, two 5 pound put ups in back, 3 5 pound put ups waiting to be cut up into pieces that my grinder will take.
All 25 pounds, 15 for the freezer and 10 are in the fridge waiting further attention. Two of these will become Garlic Sausage, with one each of a garlic-basil-sundried tomato and a paparika with some heat. I don't know what the last will be yet.
More will come as I grind and stuff the sausage. And of course you can see the use here under Sunday PM.
Looking forward to seeing how this turns out.
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Now is the time to save! The sausage ideas sound great!
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Only you would buy 35 pounds of pork at Shoprite. God, how I love you...This made my day.
Kim
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I hate to be the killjoy, but .71 a pound for meat? Just think how that might be possible. Tomatoes go for $2-3/lb. and an animal that lives for 6 months goes for .71 at the store? How much did the farmer get? .15 a pound? Just think about how that might have been possible...subsidized grain, huge, unpermitted manure pits, a farmer in debt and on the brink of suicide...There are no winners in this transaction except for yourself. Give yourself a high-five.
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Rebecca
It is factoy meat without question. I doubt that anyone I would recognize as a farmer had anything to do with it.
Normally ShopRite sells this cut for 0.99 to 1.09 a pound for the shank or the butt portion (I forget which is higher). Their loss leader that week was whole boneless loin at $1.99. I've been told that to get the distributor's special price on that cut, that they must take some amount of whole shoulders.
On sausage, I look for cheap pork as neither texture or toughness are an issue and most of the flavor comes from the spicing.
I will also slow smoke/grill this cut for pulled pork, but for most pork I'm using 'Slow Food' meat.
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Sausage is next on my list to tackle. Once I nut up and order the casings of course.
Thanks for stopping by my blog.
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You did, save the skin, didn't you?
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Well, no. I did get as much fat off it as I could and added that to the sausage. I've tried frying it, my wife and Doctor don't like it and I don't think it is worth the colesteral. I also don't need to aggravate the gout.
I've no idea what else to do with it as it doesn't seem to do anything for pork stock.
I do save smoked skin for flavor enhancement in soups.
If you've and idea I'll try it.
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Dude, don't worry about eating it. Add it to your favorite bean or similar recipe. The gelatin in the skin will actually reduce the amount of fat you need for it to taste good. I have a post in my queue on this - I'll let you know when it's up!
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Hey Rebecca -
I like your blog. You had some really impassioned and authoritative information there. And I know this is a passion of yours. But "Give yourself a high five"? That was a little snarky.
Give my friend NTSC a break. The guy's just makin' some sausage.
Kim
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Yummy-mummy and NTSC-
you are right, the "high-five" remark was snarky, sorry about that. I just hope that folks think about the serious environmental and social costs of crazy cheap food, especially meat. I now it is hard to pass up a good deal, but others pay dearly for it.
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