Much to my wife's chagrin, I rarely throw anything away. Every chicken, turkey, or beef bone is made into stock, and trimmings from meat always get saved. Call it....a hobby of mine

So, I ended up with a medium sized (7-10 pound?) mixing bowl of mixed pork and beef scraps. The scraps come from pork loin and beef chuck roasts, so it's some pretty decent scrap, maybe even a bit on the lean side.

As it's mixed, I suppose I will stay away from any kind of summer sausage, probably can't do burger for the same reason (plus, have 100 lbs of ground beef on hand), and nothing else is striking my fancy.

Anyone have any ideas?

I made a batch of chorizo a while back that came out great - this may work well for that as it's beef *AND* pork...

What about Scrapple? My wife may not eat it just because of the name and general concept, but with regular trimmings and no organ meat - maybe?

Any other creative ideas?

--Duck911





EDIT: Just had a thought.......... Boudin. I have never made it. Maybe in a batch of jambalaya? Hmmm.......

scrapple yum

Scrapple sounds good out of "real" meat

Brats?

"Real meat" meaning lips, azzholes, and beaks, or "real meat" meaning more benign trimmings?

Possibility. But I make a lot of brats with wild game and was considering something different this time.

Still, brats sound good.....

Chili. The best restaurant chili I ever had was in a north Texas. Mexican lady made it after prime rib night.

"real meat" meaning the quality trimmings you have.

It's cold now and nothing warms you better than a big old mug of hot stew. I had basically the same thing going on this weekend. Leftover chuck roast, and pork shoulder. Purchased a rotisserie bird and made a stew in the big pot. Not quite Brunswick stew, but thick enough to stand up a spoon. Fed my girls, mom and my sister and had enough to freeze for several more meals.

Curious as to why you would "stay away" from summer sausage.
I'm about to try the summer sausage recipe posted here a few days ago that calls for mixing pork and beef/venison is why I ask.
Thanks

Edit;,,,,, FWIW, one of the best Chili recipies I'v tried was made from pork/beef combo.

Green chile sauce...

Had about 10 pounds of pulled pork leftover from a big cook I did once, made it all into tamales. Thats a lot of tamales, but they tasted good.