Emulsified sausages, tasso, and buckboard

[Dave from Denver]

Emulsified sausage - this is weisswurst in sheep casings. Used some inspiration from Ruhlman & Polcyn to riff on Len Poli's weisswurst recipe. No photos of the process as I was trying to work really fast but I ground meat and fat twice, re-chilled then emulsified with ice cold heavy cream and milk powder on high speed (10) in my kitchen aid bowl, in 2 batches.

Texture is great, and they're amazing with pancakes (or by themselves really).

Homemade tasso ham and buckboard bacon thanks to J. Biesinger's stellar post

Took some diced tasso to make white beans with jalapenos and tasso, served with rice and cilantro parsley lime sour cream.

 

[Paul K]

Looking good. Dave, what were the other ingredients in the sausage?

Paul

 

[Dave from Denver]

Veal and pork butt and pork fat, mustard powder, onion powder, sugar, lemon zest, white pepper, fresh italian parsley and powdered ginger.

 

[Dave from Denver]

And salt

 

[Wolgast]

Love it all! But the sausage´s looks mazing!

 

[Jon Des.]

Awesome. Tasso and buckboard are both on my list, but I haven't been able to find pork butt for a month or more.

 

[Tom Fischer]

Those sausages look good. I was reading that recipe in Charcuterie. I keep thinking about having the Weisswurst with a pretzel, sweet mustard, and a German beer.

 

[Yianni]

Those sausages just made me buy a stuffer that I had been on the fence on, if i was really going to try my hand at sausages. well now i am! those look amazing!

 

[j biesinger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Homemade tasso ham and buckboard bacon thanks to J. Biesinger's stellar post </div></BLOCKQUOTE>

thanks for the love!

the weisswurst looks awesome. one of these days I got to get over my fear of emulsified sausages