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Old 01-03-2010, 10:44 AM   #1
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Sopressata

My father called last week and said he wanted to make some Sopressata this weekend. We went to Resturant Depot yesterday, picked up a case of butts. We got home, cut and ground 1/2 of the case, about 25lbs. This morning was time for stuffing.

This is my father loading some casings on tube.


Here they are hanging to dry. They should be ready in about 6 weeks.



I listen to stories from you guys who have lost your parents and it makes me enjoy every time I can be with him. This is one of the best times me and my father still do together. Next week we're making fresh sausage.
Sorry about the image quality, the pics were taken with an IPhone
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Old 01-03-2010, 10:53 AM   #2
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Re: Sopressata

Nick those look great ... Don't be workin' your father so hard, you can help Seriously, you are right about spending time, I lost my Dad 5 years ago and there are not may days go by that I don't wish he could be supervising me in a project.
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Old 01-03-2010, 11:36 AM   #3
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Re: Sopressata

That simply great Nick. My Dad has been gone 3 years and I still get misty eyes thinking about him.
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Old 01-03-2010, 11:43 AM   #4
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Re: Sopressata

Your a lucky man to have such quality time with your Dad Nick.
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Old 01-03-2010, 01:58 PM   #5
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Re: Sopressata

Good looking sausage Nick. Glad to hear the way you feel about your Dad and its great for you two to share some quality time. Seems like sometimes we tend to take elderly parents and grandparents for granted. Think they are going to live forever etc. Then poof one day they are gone. Would be nice to not have a bunch of regrets on that deal.

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Old 01-03-2010, 02:32 PM   #6
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Re: Sopressata

Someday you'll make sopressata with your grandkids.
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Old 01-03-2010, 03:33 PM   #7
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Re: Sopressata

Nick,
My dads been gne almost three years... I wish I could make sausage with him now..

Anyway, how about a recipe/procedure for the sopressata. My partners fil makes it and I heard it involves soaking in olive oil ??
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Old 01-03-2010, 04:34 PM   #8
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Re: Sopressata

Yep recipe and technique please. Now is that stuffer mounted on the table it sitting on? If not how do you keep it from hopping around when you start cranking or screwing or whut other torquey movements which might need to be applied to it in order to make it worky? Thanks.

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Old 01-04-2010, 05:30 AM   #9
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Re: Sopressata

Quote:
Originally Posted by john pen
Nick,
My dads been gne almost three years... I wish I could make sausage with him now..

Anyway, how about a recipe/procedure for the sopressata. My partners fil makes it and I heard it involves soaking in olive oil ??
I've heard about the olive oil deal but I've never done it.


Quote:
Originally Posted by bigwheel
Yep recipe and technique please. Now is that stuffer mounted on the table it sitting on? If not how do you keep it from hopping around when you start cranking or screwing or whut other torquey movements which might need to be applied to it in order to make it worky? Thanks.

bigwheel
The stuffer wasn't mounted to the table, I just held my hand on the top while I cranked. It goes real smooth. When I do it at my house I usually clamp it to the countertop as I'm usually stuffing the sausage alone.

Recipe & technique are right here.
http://www.bbq-4-u.com/forum/viewtopic.php?f=45&t=11875
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Old 01-04-2010, 01:04 PM   #10
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Re: Sopressata

Every time I go fishing, I like to think the old boy is with me. Been about 12 years now.
Nothin better than sopressata and a glass of red wine.
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