Old timer at the farmers market made me rethink my trim bin

Talked to this retired butcher, must have been 80, at the market last Saturday. He watched me toss some fat and sinew into the scrap bucket. Said I was throwing away profit and flavor both. He showed me how he grinds that stuff into his own sausage mix, adds a bit of liver, and charges double for it. Now I'm keeping a separate bin for the good stuff. Has anyone else tried working with organ meat in their sausage, or is that just a lost art?

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hannah3851mo ago

Used to be one of those people who'd toss the liver and heart straight to the dog, figured nobody in my house would touch that stuff anyway. That old timer's trick of grinding a little liver into the sausage mix totally flipped my switch. Tried it last week with some pork shoulder and a small piece of beef liver, maybe 10 percent of the batch, and my wife actually asked what made it taste so rich. The trick is keeping the liver amount small so it adds depth instead of that metallic bite people hate. Now I got a separate container in the fridge labeled "the good stuff" and my sausage game is way better for it.

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