Notes: Sausage is one of those foods for which there isn’t really a recipe—you can change the spices and other ingredients to suit your mood. The important thing is to get a good balance of fat to meat. We use shoulder meat because it seems to have a natural balance; we also add bread because we find it gives the meat a better texture.
Making sausage is not something that you want to do daily, so make a larger quantity and then freeze them in packages; they’ll be good for four to six months. You do need a couple of pieces of specific equipment for this; namely, a meat grinder and a sausage stuffer. There are many varieties, from hand powered to electric. If you have a stand mixer, you can usually get attachments for these functions.
You’ll also need natural pig casings, which should be easy to obtain from most butchers or anybody who makes sausages. Tell them how many pounds you are making and they should be able to tell how much casing you need. Rinse casings thoroughly in cold water before use.
Instructions: 1. Mix all ingredients together. Put mixture through a grinder with a medium dye in the chopper [grinders come with dye they are the pieces with the small holes on that goes next to the blade, the holes vary in size depending on what you are doing] Cook a little piece; taste and adjust seasoning.
2. When you are happy with the taste, set up your sausage stuffer. Use a little oil on the tube, then start threading sausage casings on the tube. Put meat mixture in the stuffer and start stuffing. This is a fun learning experience! Try to not fill the skins too tightly because that will increase the possibility of splitting. When finished stuffing, you will have a long sausage, twisting them of into links is a little tricky to get the hang of. When sausage are hanging each link contains 3 sausages, Lay your sausage out and just pinch the sausage at your desired length about 5 inches is good. Do this until you have 6 sausages, then twist each pinch about 3 time, then you should have 6 lovely sausages, cut from the main sausage then repeat, and the hang the sausage over a tray that will catch any liquid that drains of for 3–4 hours, allowing some of the excess liquid to come out
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