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apcowboy


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Mainemeatman & Joe Parajecki the Sausage Making Men
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photo 10394651_1390056164618420_6009867069080125135_n_zps162079ca.jpg

Mainemeatman sausage case

Mainemeatman & Joe Parajecki the Sausage Making Men, Mainemeatman carries 30 varieties of store made sausage, Joe stock over 40 varieties that they make and freeze. Pork, Beef, Chicken and Turkey Sausages. And they do 20-30 custom recipes for customers

 

 

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Joe Parajecki sausage case



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Leon Wildberger

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Burgermeister


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Counter looks great.
40 varieties, wow! I'd be interested in seeing a list of all the different types. Do you have a hand cranked stuffer, or something faster? Do your casings come salted, or in liquid? We sell the salted in (10 oz ?) containers, but the ones we use for stuffing are in a 5 gallon bucket of liquid and thankfully separated individually on a stick. No messing around with them. It's real easy. 
 
When speaking of Italian sausage, what exactly is "sweet"? I always thought sweet was the one that's mild (not hot). There's hot, and mild AKA sweet. But then I saw that New York Sausage Company (in Sunnyvale Ca) has Hot, Mild and Sweet, and they say the difference between mild and sweet is that the sweet is without fennel and the mild is with fennel. We offer 3 kinds of Italian too, but we don't use the term sweet. We have hot, mild, and "old fashioned". Our old fashioned is without fennel. We also have two kinds of turkey Italian. Do you use anise, or fennel in your Italian? I think anise may be better, but not sure. Anise is smaller, at least from what I've see. 
How many kinds of linguica do you have? I hear some Portuguese meat markets may have 30-40 kinds of linguica. I've only seen 3 or 4. Hot, mild, turkey.  What are some of the others?


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Burgermeister wrote:
Counter looks great.
40 varieties, wow! I'd be interested in seeing a list of all the different types. Do you have a hand cranked stuffer, or something faster? Do your casings come salted, or in liquid? We sell the salted in (10 oz ?) containers, but the ones we use for stuffing are in a 5 gallon bucket of liquid and thankfully separated individually on a stick. No messing around with them. It's real easy. 
 
When speaking of Italian sausage, what exactly is "sweet"? I always thought sweet was the one that's mild (not hot). There's hot, and mild AKA sweet. But then I saw that New York Sausage Company (in Sunnyvale Ca) has Hot, Mild and Sweet, and they say the difference between mild and sweet is that the sweet is without fennel and the mild is with fennel. We offer 3 kinds of Italian too, but we don't use the term sweet. We have hot, mild, and "old fashioned". Our old fashioned is without fennel. We also have two kinds of turkey Italian. Do you use anise, or fennel in your Italian? I think anise may be better, but not sure. Anise is smaller, at least from what I've see. 
How many kinds of linguica do you have? I hear some Portuguese meat markets may have 30-40 kinds of linguica. I've only seen 3 or 4. Hot, mild, turkey.  What are some of the others?

 If you ever notice Johnsonville prepacked grilling sausages in the chains stores. They also have a hot, mild and sweet.  There is nothing sweet in the sweet sausage from my experience so that is a little misleading.  



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Every time I tried to push more sausage varieties in the stores I worked it just never caught on. All the customers were interested in were breakfast sausage and Italian links.

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fdarn wrote:

 If you ever notice Johnsonville prepacked grilling sausages in the chains stores. They also have a hot, mild and sweet.  There is nothing sweet in the sweet sausage from my experience so that is a little misleading.  

 I agree it's a little misleading. I have always thought that sweet meant, in some kinds of sausage,  "not the hot kind". Maybe Mainemeatman, Joe or someone else can clear that up



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FishmanOiOi


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When I worked at a specialty shop we did hot, mild and sweet Italian. The hot & mild had fennel. The only difference between the hot and mild was that the hot had more crushed red pepper in it.

For our sweet sausage we substituted anise for fennel, removed the red pepper, added more sugar and lubricated the batch with a sweet white wine (usually moscato) rather than with water.

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irishdude


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whiskey and orange is a nice flavour for a pork sausage.

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irishdude wrote:

whiskey and orange is a nice flavour for a pork sausage.

Now that sounds good



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Gregdabutcher


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That big display case simply "POPS"! I bet you are going to sell a bunch of bulk sausage for stuffing. Any special sausages just for the holidays?

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Gregory R. Wilson
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FishmanOiOi wrote:

When I worked at a specialty shop we did hot, mild and sweet Italian. The hot & mild had fennel. The only difference between the hot and mild was that the hot had more crushed red pepper in it.

For our sweet sausage we substituted anise for fennel, removed the red pepper, added more sugar and lubricated the batch with a sweet white wine (usually moscato) rather than with water.

 

Interesting. Never heard about anise = sweet, and fennel = not sweet.  Lot's of people just use one or the other without thinking.



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irishdude


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Has anyone ever tried this en.wikipedia.org/wiki/White_pudding

Here is a video about Boudin also

www.youtube.com/watch

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TommyG


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wow, we only make market made sausage, wish I could learn all those



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TommyG wrote:

wow, we only make market made sausage, wish I could learn all those

 Do you mean you only make bulk sausage?

 



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qualitycuts


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Nice form trays for sausage displaying.

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