I just had some of the best sausage I have ever tasted, and it came from my own kitchen! Follow me on a pork filled journey of discovery and mistakes as we watch sausage being made.
Ok, not quite, this was a two person ordeal and when your hands are covered in pork, you don’t get to do much camera work. How does one make sausage? It is quite easy, take 10lb of boston butt, and add a bit more pork fat.
Chop all this up into small cubes to go into the meat grinder. It takes a while to chop up 11 pounds of meat, and I got a little impatient and didn’t make all the pieces as small as I should. You are supposed to do one inch cubes, but I got lazy and did a lot bigger. This laziness bit me later on. Mix the meat and fat together with seasoning (bratwurst pack in my case) and put in the freezer for a short while to really firm up.
Next comes the fun and messy part. I got a meat grinder attachment for my kitchen-aid. Not sure if it is the ideal meat grinder, but it was super cheap. Put on a sausage stuffer tube, slide the hog casings on, and let her rip!
This is where all the trouble came in. The chucks went down the hopper fine, but the auger had problems with them. I think it was the cut size, but until I repeat this with a smaller average chunk size that is just a guess. At any rate it required a lot of force pushing down the throat to get anything to come out. Filling and pushing became a full time job. The other person had one hand supporting the sausage and another on the tube regulating the casings coming out. If you don’t do that part you get a lot of air and irregular filling. It took forever, but we found a good pace and made a ton of sausage. Seriously, 11lb is a lot!
Some we successfully twisted off into links, most of it was just in a huge coil. It was lumpy, inconsistent and involved a lot of swearing, but it grilled up real nice. Flipping this monster wasn’t too hard once the bottom side firmed up a bit.
The final results were well worth it. This stuff is amazing! Tender, juicy, and it holds together pretty well in the casing. The seasonings have sunk in a little more with time and leftovers area treat. The picture below was only the first bit that we grilled, and probably represents less than 1/3rd of the total haul. Hopefully it freezes well once vacuum packed!