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Make Sausage

Just remember

This is your sausage. Have fun with it. Overtime you'll start playing with it more and more. It's fun getting friends together and letting them each try your sausage. You can do big sausages and you can do small sausages, 1 sausage or many sausages. Your friends will love the sausage.
 
Irish pork sausage



2 lbs of ground pork (if you can get a butcher to grind it for you fresh, ask for pork ground from the shoulder butt, otherwise, just use regular ground pork)
1 egg
1 cup of bread crumbs
¾ cup of cold water
1 and ¼ tsps of salt
1 and ½ tsps of dried thyme
1 tsp dried marjoram
1 tsp freshly cracked black pepper
½ tsp or dried rosemary
4 cloves of garlic, flattened and finely minced
Sausage casings (these are generally sold salted and refrigerated. To use, for small batches, just take off a couple of strands, rinse out well with cold water two or three times and then stuff, twisting as you go to form links.
Mix together all ingredients (except for the casings!).
Take a small amount and fry or microwave it up and then taste for seasoning, and adjust seasoning if necessary
Once seasoned to your liking, use a wide mouthed funnel (I often cut a water bottle and use that as a funnel) stuck into the end of a sausage casing, and then press the meat through the funnel into the casing.
Divide the casing into links by twisting at intervals, and then refrigerate for a day or two (Ideally) before cooking.
 
Maybe these threads shouldn't be right next to each other. :laughing
 

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I think many of the Kitchen Aid lines use the same gears, IIRC from my parts sourcing.
I Am a fan of Swepco grease and used it in the rebuild. It doesn't separate which is a problem with things like mixers which can sit for years without use. You are supposed to "exercise" your mixer for a few minutes a month to keep the grease from breaking down.

Fish sauce is awesome! I don't know why so many folks have an aversion to it. It smells horrible but the depth of flavor it adds to everything is unequaled.

Kelly, get the Chef's Choice grinder. Really, it is a fair dinkum grinder.
 
DrSwade said:
I think many of the Kitchen Aid lines use the same gears, IIRC from my parts sourcing.
I Am a fan of Swepco grease and used it in the rebuild. It doesn't separate which is a problem with things like mixers which can sit for years without use. You are supposed to "exercise" your mixer for a few minutes a month to keep the grease from breaking down.

Fish sauce is awesome! I don't know why so many folks have an aversion to it. It smells horrible but the depth of flavor it adds to everything is unequaled.

Kelly, get the Chef's Choice grinder. Really, it is a fair dinkum grinder
Click to expand...

some of the low end models have nylon gears but you're correct

motors are different, the pro line tend to not get as hot

yes and yes - I get a deal on Amsoil #AmsoilFanBoi

agreed - when I first started using it, :barf but you can really tell the difference when you use it properly.
 
DrSwade said:
I think many of the Kitchen Aid lines use the same gears, IIRC from my parts sourcing.
I Am a fan of Swepco grease and used it in the rebuild. It doesn't separate which is a problem with things like mixers which can sit for years without use. You are supposed to "exercise" your mixer for a few minutes a month to keep the grease from breaking down.

Fish sauce is awesome! I don't know why so many folks have an aversion to it. It smells horrible but the depth of flavor it adds to everything is unequaled.

Kelly, get the Chef's Choice grinder. Really, it is a fair dinkum grinder.
Click to expand...


Fish Sauce has its place and can add some nice salt to a dish, but you never want to make something that isn't seafood taste like seafood, so you have to be careful with the application.

Yakoo752 said:
Just remember

This is your sausage. Have fun with it. Overtime you'll start playing with it more and more. It's fun getting friends together and letting them each try your sausage. You can do big sausages and you can do small sausages, 1 sausage or many sausages. Your friends will love the sausage.
Click to expand...

Yeah, that is how I cook naturally, I improvise it as an art form, have never been much one for following receipes. Just looking for new spice profiles to try more than anything else.

cycle61 said:
Maybe these threads shouldn't be right next to each other. :laughing
Click to expand...

Maybe they should...
 
Well, I bought a cheap throw away sausage grinder and some natural hog casings. They arrived yesterday. I reckon I will start experimenting this weekend so I can have my art down to a science by the time grilling season gets here if I decide to stick with it and get a more legit grinder.
 
i used to watch my uncle make jerky and sausage at his packing plant. He dealt primarily in a couple recipes but would do custom when asked
 
Anyone been to Bizbee, AZ?

What the best restaurant? Or a good one?
 
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