That bratwurst I made tasted nothing like the overly salty/greasy things from the store. I also know what went into it. Hunks of pork, beef and spices. Recipe calls for veal but naturally, that's not available around here.
I grabbed a head of red cabbage for soup. I know; changing the main ingredient already. Those regular green cabbage heads are just so huge. Guess I'll go with green or orange bell peppers instead of red to still have contrasting colors. Good thing soup is forgiving.
Got some sausage casings and a butt roast and re-upped on all those spices that I hardly ever use for anything else. I recently tossed my old spices in the little plastic containers because I doubt they had much punch left. Some were 6-7 years old.
The andouille is as much, if not more, for eating in a bun with Kimchi and brown mustard as toppings. Grocery store near work has fresh bulk Italian sausage that I can use in the soup.
Guess I'll bone that butt roast and see what it looks like. Might cut 2-4 major muscles apart too. It's 7.28 lbs so 2-3 pieces 2-4 lbs would be about right. That money muscle is hard to find before it's smoked so hopefully I won't cut it in half.
Two hours of smokey fire and once it's got a good bark on it, wrap them in foil and crank up the heat a little. When I get sick of tending the fire, stick them in the oven to finish.
Once it's cooked, it can wait until next Tuesday when I'm off work again and that will give me time to get set up for sausage making. My fridge has zones so aside from the slicable pork, the rest can go in a cold zone where things are known to freeze a little. The Oster Kitchen center needs cleaning as well as the attachments. Meat grinder with sausage tube, veggie chopper. Might have to hunt for some pieces.
The first part of that capicola youtube shows how to cut that muscle out.