Wrench_H
is Blowin Smoke!
- Joined
- Oct 22, 2009
- Location
- Wilmingt...
I've been wanting to try sausages for a while now, and finally got around to buying the grinder and stuffer attachments for my wife's mixer. I wanted to do some summer sausage, but realized that there are quite a few ingredients that I need to order online as nobody seems to seel this stuff aroung here. Eventually I'd like to get creative with these, but for my first try, I just went with some basic hot Italians which I found a recipe online for.
I started with a 7 lb pork butt and cut the whole thing into cubes small enough to fit in the grinder. Wasn't sure about the fat to meat ratio, so I just used everything.
Put it through the grinder once with the bigger of the two plates
Added paprika, salt, fennell seed, crushed red pepper, anise seed, garlic, and vegatable oil to the first grind and sent it back through using the smaller plate.
I had no idea how to stuff them, and my wife found this to be quite amusing. After the first fail, I realized that I need to put the whole casing on there and move it down as I went....yes I'm a moron.
Here is are a couple shots of the finished product...I was pretty excited that they at least looked like sausage.
Did all that yesterday and left them in the fridge over night. I cut up some fries to go with them tonight. I realize that he seems kind of like a jerk, and most of you guys like making fun of him, but the best fries I've ever had were at Bobby Flay's Mesa Grille in New York, so I usually use his recipe. Fry once at 325, and then again at 375 and sprinkle ancho and salt over them.
I cooked the sausages and some kraut on the grill on high heat. Cooked them for about 20 minutes to 175 (does this sound right? can I pull them sooner?)
Here is my wife's on the plate with some fries. I don't like the mustard no mine, but I thought the pictue would look better with it so I used hers for my throwdown entry.
Lastly, my attempt at getting sympathy votes :becky:. She's a little young for the sausages, but she loved the fries.
This was a lot of fun, and as I said, something I've been wanting to do for a while. I thought they turned out really good too for my first try. I'm excited about trying some new stuff in them next time. Thanks for taking a look.
Lessons Learned -
1. I'll add a little more red pepper next time as I like them hot.
2. Make them a little bigger, they drew up a little more than the Johnsonvilles.
Questions for next time -
1. They were a little dry, should I try cooking them less or adding more fat or something else?
2. I bought natural casings that are in a salt brine. The bag I bought seems to be enough to package all the sausage made in north america over the next ten years. How long does this stuff last, and is there anything I need to do to keep it usable?
I started with a 7 lb pork butt and cut the whole thing into cubes small enough to fit in the grinder. Wasn't sure about the fat to meat ratio, so I just used everything.
Put it through the grinder once with the bigger of the two plates
Added paprika, salt, fennell seed, crushed red pepper, anise seed, garlic, and vegatable oil to the first grind and sent it back through using the smaller plate.
I had no idea how to stuff them, and my wife found this to be quite amusing. After the first fail, I realized that I need to put the whole casing on there and move it down as I went....yes I'm a moron.
Here is are a couple shots of the finished product...I was pretty excited that they at least looked like sausage.
Did all that yesterday and left them in the fridge over night. I cut up some fries to go with them tonight. I realize that he seems kind of like a jerk, and most of you guys like making fun of him, but the best fries I've ever had were at Bobby Flay's Mesa Grille in New York, so I usually use his recipe. Fry once at 325, and then again at 375 and sprinkle ancho and salt over them.
I cooked the sausages and some kraut on the grill on high heat. Cooked them for about 20 minutes to 175 (does this sound right? can I pull them sooner?)
Here is my wife's on the plate with some fries. I don't like the mustard no mine, but I thought the pictue would look better with it so I used hers for my throwdown entry.
Lastly, my attempt at getting sympathy votes :becky:. She's a little young for the sausages, but she loved the fries.
This was a lot of fun, and as I said, something I've been wanting to do for a while. I thought they turned out really good too for my first try. I'm excited about trying some new stuff in them next time. Thanks for taking a look.
Lessons Learned -
1. I'll add a little more red pepper next time as I like them hot.
2. Make them a little bigger, they drew up a little more than the Johnsonvilles.
Questions for next time -
1. They were a little dry, should I try cooking them less or adding more fat or something else?
2. I bought natural casings that are in a salt brine. The bag I bought seems to be enough to package all the sausage made in north america over the next ten years. How long does this stuff last, and is there anything I need to do to keep it usable?
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