Nick Prochilo
Chef Extraordinaire
Getting ready to make some sausage for Christmas. I went to the supermarket today and picked up 28 pounds of pork shoulder. The butcher did me a square and de-boned them for me ( there were 3). I let the bones simmer for a while and I'll use the broth instead of water tomorrow. The 28 pounds after de-boning was 19 1/2 pounds. The bone and skin accounted for 30% of the total weight. After calculations it comes out to $1.43 per pound. I told the butcher that for his time (he didn't charge me) I would drop off a few bags of pulled pork I have in the freezer. Oh yeah, the sausage tomorrow is gonna be 15 pounds kilbasa and 5 pounds sweet italian sausage. I'll post picture either tomorrow or Sunday.