Just realized I was wasting a whole pork shoulder on sausage

For about five years, I'd grind the entire shoulder, fat and all, into sausage. Then I watched a guy in Kansas City break one down on a video. He saved the coppa muscle whole for a roast and just used the trim. I tried it last month. That coppa roast fed my family for two nights, and the trim still made three pounds of sausage. Why did I ever grind that beautiful cut? Anyone else save specific muscles from primals for other uses?

2 comments

2 Comments

brookep2712d ago

Have you ever tried saving the sirloin tip from a top round for steaks?

jessicad9812d ago

My buddy tried that last summer. He said they turned out kinda tough, but the flavor was decent.