Good news is that the results can be awesome!
Firstly, I have to acknowledge an amazing website we used for all the recipes. http://lpoli.50webs.com/Sausage%20recipes.htm This guy has some great recipes available for personal use. We haven't tried any of the dried recipes. But we did make swedish potato sausage, hungarian garlic sausage, british bangers, and a mixture we made ourselves.
First though let's break down the process.
I found it easiest to freeze the pieces of pork shoulder just a bit so they're easier to cut. Then, we cut them into small squares and threw 'em into the grinder.
I'll admit, the grinder was kinda gross. Lots of squirting and sputtering sounds as fat and meat is made into delicious sausage...
Andrea threw around a lot of meat science and I'll admit most if it went over my head. But one thing I did catch was that the mixing is really important. After all the spices, potatoes, whatever have been mixed completely we kept going to really begin to break down the meat. Andrea said this helps the final product stick to itself and stay cohesive.
Everything up to now doesn't seem really complicated but it did take a while. Next up was the easiest part and the most fun...
Special thanks here have to go out to my parents-in-law for picking up the hog casings. We had to soak the casings over night to remove the salt. Then we simply placed them on the sausage press and we were off to the races...
It took a while to get the pressure right. And honestly it's easier if one person just takes over because it's too hard to coordinate the timing.
But thankfully all the work was totally worth it. And if anyone comes over they are welcome to which ever is your favorite... british bangers, hungarian garlic, swedish potato, or curried pork.
Just make sure Fiona watches you eat it...
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