Category Archives: DIY

Greek Brats

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Ingredients:

6 lb Boston Butt
1 lb bacon
9 oz beer
8 oz sun-dried tomatoes
8 oz feta cheese crumbles
2 tablespoons kosher salt
1 tablespoon garlic powder
1 teaspoon fresh ground black pepper
1/2 teaspoon mace
1/2 teaspoon allspice
25′ of natural sausage casings

Method:

Mix all the dried spices and set aside.

Cut the shoulder into strips that will fit in the meat grinder. Feed the bacon through the grinder first, followed by the shoulder.

Combine everything but the casings, and mix thoroughly. Cover with plastic wrap and let it sit in the refrigerator for at least 4 hours.

Stuff the sausage into the casings.

Pinot Chorizo(t)

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Meat Selection:

I like to use the boston butt end of the pork shoulder without adding additional fat. I buy a bone-in shoulder because I worry about the butchers trimming fat off of the boneless model. The bone weighs about 1/2 lb, so purchase a 6 1/2 lb shoulder to come up with 6 lbs of meat.

Ingredients:

6 lbs pork shoulder (boston butt)
1 cup chili powder
1 cup smoked paprika
2 teaspoons dried oregano
6 cloves garlic, minced
4 teaspoons salt
1 cup pinot noir wine
1/4 cup apple cider vinegar

Method:

Carve the meat off the bone, getting as much as you can without cutting into the bone. Cut it into strips and feed it through your meat grinder.

Add everything else and mix it up well with your hands. Cover it and let it sit in the refrigerator for 25 hours.

That’s it. You’re done. Unless you want it in casings, which is a different story. I cook it into crumbles, so I don’t bother with the casing process.

I usually break it up into 1 lb portions, run it through the FoodSaver and freeze it. It tastes fantastic in a breakfast burrito.