Everyone is a little stir crazy. So yesterday on a wild hair, the guys went to one of their favorite hangouts, Bass Pro Shops. They came home with #32 Lem meat grinder. A large metal monstrosity designed to grind 5 to 6 pounds of meat per minute. Eee Gad!
We spent the rest of the day researching sausage recipes and contemplating the sausage making fiesta that would take place today. Dom called his Aunt Rose to get his grandmother's sausage recipe as well. Before bed, we set out a pork shoulder from the freezer to thaw.First thing this morning, Dom went to Costco to purchase 2 pork butts and then to DeKalb Farmer's Market to buy some fresh spices for the seasoning mix. We spent the rest of the morning chopping the pork and mixing the spices.
First Run Recipe:
Then we ground the meat using the coarse grinding plate. We made a patty with some of the ground spiced meat and fried it to do a taste test. It was darn good! We added a little more coriander and cayenne to the ground meat.I soaked the pork casings (pig intestines) in water and rinsed them out. Ick!
We then put the medium grinding plate on the grinder along with the sausage stuffing attachment. I loaded the casings on the stuffing nozzle. It was actually quite fascinating to watch the meat fill the casing and come out looking just like the Italian sausage you see in the grocery store. Twenty five pounds of pork makes a lot of sausage! We put several large links in the refrigerator for dinner and packaged the rest for the freezer. It should last a LONG time.
We spent the rest of the day researching sausage recipes and contemplating the sausage making fiesta that would take place today. Dom called his Aunt Rose to get his grandmother's sausage recipe as well. Before bed, we set out a pork shoulder from the freezer to thaw.First thing this morning, Dom went to Costco to purchase 2 pork butts and then to DeKalb Farmer's Market to buy some fresh spices for the seasoning mix. We spent the rest of the morning chopping the pork and mixing the spices.First Run Recipe:
- 25 lbs. pork
- 7 Tablespoons salt
- 4 Tablespoons fennel seed, crushed
- 1 Tablespoon coriander, crushed
- 10 Tablespoons paprika
- 1 Tablespoon crushed red pepper
- 2 teaspoons cayenne, ground
- 2 teaspoons black pepper
Then we ground the meat using the coarse grinding plate. We made a patty with some of the ground spiced meat and fried it to do a taste test. It was darn good! We added a little more coriander and cayenne to the ground meat.I soaked the pork casings (pig intestines) in water and rinsed them out. Ick!We then put the medium grinding plate on the grinder along with the sausage stuffing attachment. I loaded the casings on the stuffing nozzle. It was actually quite fascinating to watch the meat fill the casing and come out looking just like the Italian sausage you see in the grocery store. Twenty five pounds of pork makes a lot of sausage! We put several large links in the refrigerator for dinner and packaged the rest for the freezer. It should last a LONG time.