Recipes

Making your own homemade sausages is fun, and relatively easy. You need a meat grinder, but except for that all ingredients can be found in your grocery store. Here we’re combining leaner meat (boneless beef outside) with slighly fattier meat (veal shoulder) and pure fat (beef tallow) to make tasty beef sausages. This has a relatively neutral flavoring, but it is a good base for further experimenting.

The eye of round is a lean and very symmectrical cut of beef, located on the back of the rear leg. You cook it either by boiling it, or as we do here, by brining and smoking it on low temperature. You don’t want to cook it for too long, it is ready when the inner temperature reaches 130° F. If you cook it longer (or using high temperature) it will be tough and chewy.

Flat Iron Steak is located on the front shoulder blade of a cow. It is a thin cut, well marbled, and with good flavor. Since it is thin it cooks fast, and should still be red/pink in the middle to keep it tender. There is a large tendon that goes through the entire steak, but usually your butcher trims this off before selling it to you. The flat iron steak is relatively similar to a flank steak, but the flat iron steak is less fibrous.