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First attempt at homemade sausage... (w/pics)

jtippersjtippers Posts: 509
edited November 2013 in EggHead Forum
So... after researching different recipes and asking for assistance on this forum, I decided to go with the classic brats recipe that is listed in book titled Charcuterie by Michael Ruhlman and Brian Polcyn. My thoughts on making sausage after this are these:

1) It was a cool experience that was definitely worth doing.
2) It was probably the most labor intensive thing I have done in a kitchen in recent memory.
3) I will do it again... but it may be a while. 

3lbs Pork Shoulder
1lb   Lean Veal Shouler
1lb   Pork Back Fat

40g  Kosher Salt
6g    Ground White Pepper
5g    Ground Ginger
5g    Grated Nutmeg
2      Large Eggs (lightly beaten)
1c    Ice Cold Heavy Cream

I couldn't find veal, so I just used 4lbs of pork shoulder.

Here are the pics of the days events:

Everything is lined up:

Meat is grinded and spices are added:

Meat blended with spices, cream, and eggs:

Casings soaking ready to be stuffed:

Stuffing for the first time:

And finally, the finished product:

I have them sitting in the fridge overnight, I will twist the links and freeze them tomorrow. I will probably cook one tomorrow as well. After I finished, I couldn't bear the thoughts of eating.  L-)
LBGE April 2011 • SBGE December 2012 •  XLBGE December 2013
Location: Jasper, Georgia


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