bkb1 1,825 Posted January 22 Quote Chef, butcher, and charcutier Eric Finley demonstrates how to make 3 different types of homemade sausages: Italian Chicken; Merguez Lamb; and Chorizo. The recipes are on http://cookingupastory.com/how-to-mak... All the meat that Finley uses, including for sausage making, and charcuterie items, he carefully sources from farmers he knows and trusts. How an animal is raised, fed, and treated throughout their entire life is an important part of the story, as is how the slaughtered animal is processed by the butcher, both aspects are key determinants in the final taste and quality of the products that Finley makes. 2 1 Share this post Link to post Share on other sites
TequilaSunset 2,402 Posted January 22 I see this and think of the Kingsman and the Golden Circle Share this post Link to post Share on other sites
goggleye 1,511 Posted January 22 (edited) we made longanisa here in Michigan used this recipe https://www.kawalingpinoy.com/skinless-longganisa/ very good! Next big batch we stuffed the sausage in hog intestine casings very good too! She says they taste just like home. We bought pork butt shoulder roast on sale at Krogers for 99 cents a pound. Pork shoulder has about the perfect mix of fat and lean Edited January 22 by goggleye 2 Share this post Link to post Share on other sites
