Here's a little pictorial walkthrough my third round of sausage making. If you are interested in making your own sausage, refer to my first post about making sausage at home. As always, I got this recipe from Ruhlman and Polcyn's book Charcuterie. Buy this book. It is easily my favorite cookbook of all time, and I have a lot of cookbooks.
|Where it begins. Dice your meat and spice it with your desired seasonings.|
|After chilling the grinder and the meat in the freezer, you load up the hopper|
with your spiced meat.
|Next you grind your meat into a bowl that is placed in another bowl |
|After everything goes through the grinder, you're left with this.|
|And here is what they look like cut.|
|Once all the meat is ground, you add a little liquid and mix it to create|
a "bind" between the meat and fat.
|While you are grinding, you reconstitute the|
casings (intestinal lining from a pig) in some
cold water. It's also a good practice to rinse the
insides of the casing with water under a faucet.
|Thread the casing onto the stuffing element and you're|
ready to stuff those babies.
|Once you're done stuffing you twist the sausage into links and let|
them air dry in the refrigerator overnight. The air drying aids in adherence
of the smoke particles during the hot smoking.
|After you smoke them you drop them in a ice bath and you|
are left with these nice red sausages.