I’m making sausages with friends again tomorrow. Today, I picked up 2 pork shoulders (on sale for 99 cents per pound) and 2 lbs pork fat ($3/lb) since I found the sausages too lean last time. I’m getting better at removing the bone and skin from the shoulders – no cuts to my hands this time. I ended up with 8 lbs of cubed pork shoulder, which should make for a good ratio with the 2 lbs of pork fat. I’ll grind the shoulder with the fat tonight and have them ready for sausage making tomorrow.
I’m going to make chorizo as well as some Italian sausage (no recipe – we just add Italian seasoning, fresh garlic, crushed chiles, fennel, paprika, and salt until we think it’s about right then fry small pieces to taste it).