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.
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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.
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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?
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.
ReplyDeleteJust 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!
ReplyDeleteI think that would work well, thanks for the idea.
ReplyDeleteNice to see the grinder being put to good use!
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