Very nice. I may get in one batch of fresh sausage before we run out of month.
I was waiting for something like that!
They look great. Just make sure to show us the end result as well, even if that is too late for this challenge.
Some results of my sausage making experiment
Cutting up a whole lot of deboned pork shoulder
Meanwhile cooking some rice with off cuts of meat to run through the grinder first to get rid of any trace of oil or whatsoever, as it is a new grinder.
The grinder all set up and the tray, auger etc just out of the freezer.
Then the fun began:
Even that rice mixture made the machine cutting out. It is an American machine and we use 230 V (or to be more precise: our power is anything between 180 and 210 Volts), so I checked the transformer settings.
All looked good, but the machine kept cutting out.
Connected the machine straight to the mains. Still the same problem.
Threw the meat back in the fridge and put on my thinking cap.
Washed everything and was still thinking.....
Turned on the machine without the auger part and it ran OK. Put on the auger and it was pretty noisy.
OK got it now, I forgot the spacer, so the knife was not tight to the plate and smeared the meat instead of cutting it.
So restarted and made my mince, then put the spices and mixed for a while by hand.
Then everything went into the stuffer and made my sausages.
I didn't soak enough casings so ended up with quite a lot of chourico mince as well. They do make a nice spicy burger, but was pretty annoyed with myself for making all these silly mistakes.
The sausages were not all the same size but at least I ended up with some
My final submission. I came across some Durfour puff pastry in the market the other day and decided I'd make a wellington. I decided to cook the meatloaf all the way through, then chill it before wrapping in pastry and cooking. For the meatloaf itself I kept it simple, I sweated onions and green bell pepper until soft, and added some garlic. Combined that with milk-soaked fresh breadcrumbs, parsley, fresh thyme and a couple of eggs. I used 50/50 beef and pork
Served with roasted asparagus and mushroom gravy.
@Jarmo hats off!
@ordo looks fantastic!
I hope I'm not too late!
Stuffed Squid Stew
Small cleaned squid bodies, minced tentacles, italian sausage, parmesan, fresh basil, fresh parsley, minced shallots, egg, soft bread crumbs, salt and pepper.
Mix everything together, except for the bodies.
Stuff the squid, but be careful to not overstuff or they will pop while cooking.
Seal with a toothpick, being careful to not stick yourself in the process.
I simmered them in a broth made with homemade fish stock, white wine, chopped tomatoes, basil, onions, old bread, garlic and parsley.
I love this dish because the squid are wonderful succulent morsels that are not rubbery like fried squid tends to be.
Okay, it has been a very difficult decision!
So many nice entries and a couple of new players as well
Remember, everyone is a winner! and I got some nice mince ideas out of this challenge.
Sticking out for me in this challenge were
@Joyo's stuffed squid,
@chefbuba's Cornish pasties and his burger,
@ordo's stuffed pork flank & cottage pie,
@EverydayGourmet's N'duja, a dish I had never heard of before
@Jarmo's biff lindstrom,
@teamfat's raw pork
@ChrisBelgium's worstenbroodje & stuffed courgette
@GeneMachine's charcuteria platter and the several sausages. I still got a lot to learn looking at those
@OregonYeti: for the fun remarks :)
@cheflayne's seekh kebabs
@Hayden: For the beautiful contributions. Unfortunately he has disappeared to India, so without further ado:
The winner is @Koukouvagia with some tasty looking meatballs, but the Bacalao croquettes and meat loaf wellington clinched it for me!
Thanks all for participating and can't wait to see what Koukou comes up with
I can think of a few common, basic ingredients that have not yet been featured. And what about Indian cuisine, for example? And I, for one, would probably welcome round 2 of some of the more popular choices. We shall see.
Thank you @butzy for the recognition and win! I'm tickled that a home cook wins the ground meat challenge, it is after all a humble ingredient we home cooks work with a lot. But wow the competition has been fierce this month, truly.
There is no shortage of challenge topics to choose from, I'll have the next challenge posted this morning!
Thank you for being such a lovely host butzy!
As to the topics for future challenges - I can see lots of options. Lots of regions left to explore, one could focus more on preparation techniques than on ingredients. Ingredient combinations could be explored for a more specialized challenge. Don't think we'll run out of topics soon :)