Saturday, December 4, 2010

Solo Sausage Making

This weekend is going to be a cooking weekend for me!

I've been looking forward to making sausages ever since our lesson over the summer, but then got delayed by my finger. That darn pinky sure caused a lot of problems! Anyway, I bought casings on line from the Sausage Source and, while I was at it, got another cookbook. You can never have enough cookbooks. Yesterday I made Maple "Breakfast" sausages. I put "breakfast" in quotes because, well, since I didn't have sheep casings they were not going to be breakfast-sausage-size. I don't think it will be a problem to have them for dinner tonight. Or to have larger sausages at breakfast.

First, the mise en place: the meat (a pork shoulder) was cut up and frozen for 30 minutes to make it easier to grind. The spices and liquids were measured out. I had the right amount of chopped onion. The grinder was set up and ready to go.
I started the grind. Even with the cold meat, the grinder did get clogged and I had to disassemble, clean and reassemble before I could complete the process. Once the meat was ground, I added the chopped onion and ground it again. Then I mixed in the spices and the maple syrup and milk. Everything went into the fridge at this point because I had it in my head that I had to go to the mall.

I never did make it to the mall. The traffic was amazingly bad.

After I got home, I prepared the casings and started stuffing. I had been planning on waiting for my husband, since it is easier with 4 hands, but couldn't wait and did it myself. Instead of twisting each link as it was filled, I filled the whole casing and then twisted them when they were done. That was a lot easier, as long as the casing wasn't overstuffed. 15 links total.

They've sat overnight in the fridge and I just froze 2 bags of 5 links each. The other 5 links are for dinner tonight! Isn't anticipation great?


  1. These look really good. I have been flirting with the idea of making sausage myself lately only I would have to make patties because I don't have all this lovely equipment that you have. Anyway, you have inspired me to get moving on that.

  2. Just had dinner... they are awesome! One of my books suggests making a tube of sausage and chilling it that way, then slicing the patties later. Kind of like cookie dough, I guess!

  3. I think that would work well, thanks for the idea.

  4. Nice to see the grinder being put to good use!


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