Tag Archives: sausage making

The Next Go-Round

It’s only been two months since I participated in a regional amateur sausage making competition for the first time, but that novel experience has triggered so many thoughts that I’m compelled to get my tentative plan down in writing and published long before next years Kielbasa Cook-Off.  Hopefully, I will still be permitted to enter the 2020 event after voicing my options. I was surprised and a bit concerned… Read More »

Fresh Sausage Tutorial

Why make fresh sausage?  No cooking loss is taken prior to selling such product.  Water is added to fresh sausage; while moisture is normally dehydrated from charcuterie type items (meat products are sold by the pound and super high prices can be a deal breaker).  Fresh sausage is much simpler and less labor intensive to successfully… Read More »

Corned Beef from Choice Ground Round

This untrimmed gooseneck round contains the bottom (flat), eye and heel of round.  It also has some lymph and heavy connective tissue that needs to be trimmed out.  All three sections of gooseneck round are challenging for most cooks to use in a worthwhile manner, and it’s difficult to make profitable further processed items from it as well.  Due to… Read More »