I have once again turned my hands toward producing delicious pork products.
The recipe I used is, of course, one of my own devising, which I call "Thank You, Mom! Sausages" (the reason for this will be quickly made clear).
~2.5 lbs pork butt (bought for me by my mom)
.5 lb pork back fat (bought for me by my mom)
handful fresh sage from my mom's garden
2 whole maces, from Granada (a treat given to me by my mom)
~1 tsp pepper
2 heaped tsp sea salt
Cube the fat and pork (trim as much fat and weirdness as you can from the meat). Freeze 30 minutes, then grind (fine disk). Chop sage very, very fine (I used a mini food processor), grind spices, add sage, spices, and salt to pig and knead well. Return mixture to freezer, freeze another 30 minutes. Grind again.
At this point you would stuff the casings (also bought for me by my mom). I am waiting on this part (it's hard work and I have friends coming over later to help!). To make sure it's tasty, I fried up a patty of it and OH MY STARS. The mace and the sage especially go really well together.
Friday, August 08, 2008
I grew up in Hawaii, and yes, I really do eat Spam. Not a lot (and I never ate much when I lived there), but about once a year I say to myself "Damn, I really want some Spam." So I get a can and make this. Calrose rice cooked in the Zojirushi, a small amount of salt added after cooking. Spam sliced and cooked in a pan, no oil (the Spam is greasy enough). If this were really Spam musubi, it would have a little seaweed wrap on it.