Sociale Restaurant, Tia Holmes, seared wagyu bavette with kale sprouts

Recipes

We all know that eating good meat is good for our health, our communities and our planet, but sometimes we get busy, or we can’t find the cut we want and don’t have time to stop by the local butcher shop on our way home. This is real life, and it’s moving fast so let’s talk about what give us more success, more knowledge and more joy in our diets!

So much of mastering meal planning is about being flexible and planning ahead. If we continue adding to our skill set as cooks we will have more versatility at our fingertips when it’s time to reach for the salt, veggies and protein.  As always, it is important to stay inspired and try new cuts from time to time, as we find, eating from the whole animal opens up a whole new plate of possibilities.

On this page you will find recipes from Butchers Guild Members, cooking tips, favorite recipes and (essential) recipes that are good for using up trim, fat and bones….information to increase your protein power in the kitchen. We will be adding to this page as recipes come in,  so let’s get cookin’

 


Tia Holmes of Sociale

Okay, this isn’t a meat recipe, I know BUT it could be delicious on a charcuterie platter with some yummy triple cream cow’s milk cheese, a funky blue, frisee, a house made pickled veg and some smoky cured meats.

Pine Nut Brittle

2 cups white sugar
1/4 cup water
4 tablespoons light corn syrup 2 teaspoons kosher salt
2 cups pine nuts

In a large saucepan stir the sugar and water together. Add butter and corn syrup and heat to 350 degrees. Turn off the heat and add in the pine nuts. Make sure the caramel coats all of the nuts. Pour the mixture out on a sheet pan with parchment paper underneath.


BG Mentor Craig Deihl of Cypress & Artisan Meat Share

When making sausages I recommend using a digital scale, preferably one that can measure in both grams and ounces. I also recommend buying whole spices and weighing the amounts needed then grinding them in a spice mill (coffee grinder just for spices)

Beef Bratwurst

Yields: 15 each 6-inch sausages

These all beef sausages are great with mustard and sauerkraut. Great on the grill or slowly cooked in a pot of baked beans.

2.2 Kilos Beef chuck 70% meat 30%fat

48 grams kosher salt

6 grams white pepper

4 grams caraway

2 grams nutmeg

1 grams ginger

2 grams marjoram

4 each eggs

91 grams heavy cream

91 grams dry milk powder

Natural Pork casings soaking in water

  1. Dice the beef the into half inch cubes. Place diced beef on a baking tray and freeze for 30 minutes. Place grinder parts in the freezer (auger knife and 7mm medium plate)
  2. Fit your grinder with the medium grinding plate (7mm). Grind the meat one time into a bowl sitting in another bowl full of ice.
  3. Add the rest of the ingredients and mix well.
  4. Grind the mix one more time through the medium plate into a bowl sitting in another bowl full of ice.
  5. Incorporate the meat mixture well. Place in the refrigerator until your ready to stuff. Clean up.
  6. Place your sausage stuffer on the edge of a table and secure with C clamps.
  7. Place the medium stuffing tube on the sausage press and secure tightly.
  8. Place the mixed meat into the sausage stuffer. Pack each layer tightly to the bottom of the stuffer. Repeat until the stuffer is full and tightly packed. Place the palm of your hand on the end of the stuffer tube and crank to pack the meat and force the air out. When the meat starts to come out crank backwards to stop the pressure.
  9. Place the pork casing on the stuffing tube. Tie a knot at the end of the pork casing.
  10. Place your prominent working hand on the crank and the other hand on the casing and slowly stuff the sausage. Don’t pack to tight, as you will have trouble linking later on. Work the sausage into a ring and coil it around as you stuff the sausage. When the casing is full tie a knot in the end of the casing.
  11. Repeat until the process is complete. Refrigerate the sausage while you clean up.
  12. Form the sausages into 6-inch links. A plastic ruler works great for this. Crimp the sausage at 6-inches and twist clockwise three revolutions. For the next link measure six inches crimp and twist counterclockwise three revolutions. Repeat this process alternating back and forth on the direction your twisting until complete. Place the linked sausages in the refrigerator until ready to cook.
  13. Clip the sausages into links and place on baking trays 1-inch apart.
  14. Cook the sausages at 200 degrees in the oven for 45 minutes or until they are 150 degrees.
  15. Remove from the oven and cool to room temperature. The sausages are now ready for the grill.

Country Bologna

Yields 7 each 10 inch bologna

This is a great snack on campouts and hiking trips. It also makes the best grilled bologna sandwich with mustard and sharp cheddar.

3 Kilograms beef chuck

163 grams beef fat

15 grams black pepper, ground

12 grams coriander, ground

4 grams garlic, crushed

50 grams salt

113 grams ice water

70 grams light brown sugar

8 grams cure #1

Beef middles soaking in water

  1. Dice the beef and beef fat the into half inch cubes. Mix evenly with pepper, coriander, garlic and salt. Place on a baking tray and freeze for 30 minutes. Place grinder parts in the freezer (auger knife and 3mm medium plate)
  2. Fit your grinder with the fine grinding plate (3mm). Grind the meat one time into a bowl sitting in another bowl full of ice.
  3. Add the rest of the ingredients and mix well.
  4. Grind the mix one more time through the medium plate into a bowl sitting in another bowl full of ice.
  5. Incorporate the meat mixture well. Place in the refrigerator until your ready to stuff it. Clean up.
  6. Place your sausage stuffer on the edge of a table and secure with C clamps.
  7. Place the large stuffing tube on the sausage press and secure tightly.
  8. Place the mixed meat into the sausage stuffer. Pack each layer tightly to the bottom of the stuffer. Repeat until the stuffer is full and tightly packed. Place the palm of your hand on the end of the stuffer tube and crank to pack the meat and force the air out. When the meat starts to come out crank backwards to stop the pressure.
  9. Place the beef middle on the stuffing tube. Using twine tie a knot at the end of the casing loop the casing over the knot and tie again, loop the string over one more time and tie under the first two knots and finish with another knot.
  10. Place your prominent working hand on the crank and the other hand on the casing and slowly stuff the sausage. Stuff the mix as tight as possible. Make links 12- inches long. Using twine tie a knot at the end of the casing loop the casing over the knot and tie again, loop the string over one more time and tie under the first two knots and finish with another knot. Repeat until the process is complete. Refrigerate the sausage while you clean up.
  11. Get your smoker going at 180 degrees with full smoke.
  12. Smoke the sausages at 180 degrees for 3 hours or until they reach 160 degrees.
  13. Fill a cooler full of ice and water when the sausages are done place them in the ice water to rapidly chill them. When cold transfer to a baking tray fitted with a resting rack. Place in the refrigerator for one day then enjoy eating with your favorite mustard and cheese.

Fresh fennel sausage

Yields: 15 each 6-inch sausages

These are great on their own or in a bun with peppers and onions. They are also great served with white beans and kale.

3 kilograms Pork shoulder 60% meat 40% fat

48 grams kosher salt

15 grams sugar

60 grams fresh fennel, chopped fine

10 grams garlic, crushed

4 grams white pepper, ground

3 grams crushed red pepper

4 grams fennel seed, ground

2 grams fennel seed, whole

1 grams cayenne pepper

 

  1. Dice the pork shoulder into half-inch cubes. Add the rest of the ingredients and mix well. Place mixed pork on a baking tray and freeze for 30 minutes. Place grinder parts in the freezer (auger knife and 7mm medium plate)
  2. Fit your grinder with the medium grinding plate (7mm). Grind the meat one time into a bowl sitting in another bowl full of ice.
  3. Incorporate the meat mixture well. Place in the refrigerator until your ready to stuff. Clean up.
  4. Place your sausage stuffer on the edge of a table and secure with C clamps.
  5. Place the medium stuffing tube on the sausage press and secure tightly.
  6. Place the mixed meat into the sausage stuffer. Pack each layer tightly to the bottom of the stuffer. Repeat until the stuffer is full and tightly packed. Place the palm of your hand on the end of the stuffer tube and crank to pack the meat and force the air out. When the meat starts to come out crank backwards to stop the pressure.
  7. Place the pork casing on the stuffing tube. Tie a knot at the end of the pork casing.
  8. Place your prominent working hand on the crank and the other hand on the casing and slowly stuff the sausage. Don’t pack to tight, as you will have trouble linking later on. Work the sausage into a ring and coil it around as you stuff the sausage. When the casing is full tie a knot in the end of the casing.
  9. Repeat until the process is complete. Refrigerate the sausage while you clean up.
  10. Form the sausages into 6-inch links. A plastic ruler works great for this. Crimp the sausage at 6-inches and twist clockwise three revolutions. For the next link measure six inches crimp and twist counterclockwise three revolutions. Repeat this process alternating back and forth on the direction your twisting until complete. Place the linked sausages in the refrigerator for one day.
  11. When your ready to cook the sausages clip them into individual links.
  12. Place a large sauté pan over medium heat and coat the bottom of the pan with oil.
  13. Place as many sausages as you can in the pan leaving half an inch between them. Allow them to cook on the first side for 4-5 minutes. Flip them and allow them to cook for another 4-5 minutes. Use an instant read thermometer and temp to 155 remove from pan and let rest on a plate for 4 minutes. Repeat this process if needed.

 

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