Monday, July 25, 2011

Let's Make Sausage!!

Meat Grinder
Stuffer attachment

If you don't have a grinder you can still use this recipe for sausage patties, just sub the pork butt for ground meat.


4lb Pork Butt (also known as pork shoulder)
3 tsp fennel seeds
1 tsp coriander seeds
1 tsp cumin seeds
1 7.5oz can of chipotle peppers in adobo sauce (peppers chopped)
1/4 cup chopped basil or Italian parsley
4 TBS olive oil
Salt and Pepper to taste
1 bag of hog casings

Toast seeds on medium/low heat, keep the pan moving, and cook til fragrant (about 3-5min).

Grind up seeds, add salt and pepper.

Trim fat from pork and cut into 1/2" cubes.

In a large bowl combine pork, spices, peppers (and adobo sauce), basil and olive oil. Toss to coat and refrigerate for 1 hour.

In the meantime, take out 2-3 casings and rinse off salt, soak in warm water for 30 minutes.

After your pork has rested, take it to the grinder.

It is imperative that you taste test at this stage! Make a small patty and cook in a skillet. Adjust seasonings if needed.

Grind the pork a second time to fully incorporate the seasonings, this also gives the meat a better consistency.

After the second grind, attach the stuffer and lube it up with shortening.

Before placing the casing on the attachment, push meat through the grinder to force out excess air. As soon as you spot the meat coming through, turn off the machine and attach casing.

Pull casing all the way up the attachment and tie a knot at the end.

Now you are ready for sausage-making madness!!

Keep the grinder on and slowly form each sausage to your desired size. Make sure to push out air bubbles and keep each the same width. After each link, twist the casing before the next.

Makes about 15 5" links. Total cost? $8!
Sausage will keep in the fridge for 1 week or in the freezer for 3 months.

No comments:

Post a Comment