Monday, March 19, 2012

Sausage Making - A Tutorial

I have never made sausage before so today was the maiden voyage of my new grinder/stuffer attachment to the KitchenAid mixer and sausage making in general.

Excited? Yes. Prepared? Usually.

I stopped by The Green Valley Meat and Mini Market for Sheep casing (sold by the apparent ass - load. $36.00 later! But it will make 30 pounds of sausage and keeps forever packed in salt) and a couple pepperoni treats for the Tot and I. I can't resist cured meat in tube form and I'm doing my best to steer my daughter wrong on this. It's a life long passion that is actually kind of embarrassing. No one likes to be the one in line at Target with tampons, shampoo, baby wipes and a slim jim. Just saying.

Anywho. I picked up a full pork shoulder (also known as pork butt by my butcher H) at the local Costco and made the seasoning from a recipe I found online. I will post the recipe separately as I want to focus this post on the process of making sausage.

After lunch, books and a binkie, the Tot was down and I was up for making some sausage!

Keep all meat super cold until you are ready to grind it. I stuck mine in the freezer when I got home to chill. But first? Clear the Decks. Put away anything that is not critical for the task. And get a scale out b/c you're gonna measure some meat (or just eyeball it if you're that guy.)

Than pull out and measure up some meat. The recipe I used called for 2 pounds of pork. I went a little over.

Pork Shoulder has a lot of fat on it and that's what you need. 20% fat makes for a juicy and yummy sausage. I am making breakfast sized sausages.
Cut the pork up into pieces which makes it easier to get the pork into the grinder.
Then attach the grinder accessory to the Kitchen Aid and use the disc with the largest holes.
Run it through the grinder twice (or three times if you want. I only did twice).

 Measure out your spices and incorporate them very well into the ground pork. Really get them worked in - the worst thing is to bite into a big bunch of herbs.

I soaked the sheep intestine in warm water for several minutes before I strung it on the stuffer.
 I will not make any comments about how the mass of sheep intestine reminded me of a squirming ball of tapeworms. I will refrain from mentioning that because I know if I did it would gross out people as much as it grossed me out.
 [But you know you're thinking it]
Casings will keep if packed in salt and water for over a year in the fridge.
Anyhow. Rinse and feed onto the stuffer. And at this point, it's important to notice that while you are holding back penis + condom = hilarity jokes, that the casings actually slide onto the stuffer very well if your fingers are somewhat dry. I used the smaller stuffer that comes with the Kitchen Aid set of stuffers. I suppose I could've used the bigger one and it may have been easier to stuff the casings. I might try that next time.
[insert penis joke here]
 And VOILA! Beautiful sausages.
I would do several things differently next time: stuff them a little looser so they don't bust open (I lost a couple) and grind the sausage one a more time. 

Sausages can be kept in the fridge for a week or frozen for several months is kept in an airtight container.

Happy Sausage Making!



1 comment:

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