Re: Re: Organ meats was USDA Inspected

[Guest guest]

Katja,

You'll want to ask for the sweetbreads, thymus gland from the neck of your

pigs. Similar to chicken but better. You want the kidney fat especially

along with the rest of the fat for lard rendering and sausage.

Slaughterhouse will make sausage for you too. Say they do uncured bacon so

they'll leave nitrates out of sausage. Sausage is usually pork and fat with

no organ meat. There is a liverwurst recipe has made and posted in

archives. There's headcheese thats made by boiling down the head till meat

removes and gelatin is formed. Don't like the spices traditionally added to

that though. Tripe, stomach I like best pickled in vinegar, dredged and

fried.

Wanita

From: " katja " <katja@...>

> mmm. speaking of organs...do any of you have sausage recipes? i am new to

> organ meats, and i was thinking sausage would be a good way to make it

> happen...