I decided I needed to try to make my own sausages. My wonderful, wonderful butcher has some great sausages, but really, I wanted to give it a try. To add my own flavors, make my own combinations. It was one of those things I felt the need to try at least once.
Like many of the foods I feel the need to make, this – yet again – proved to be well worth the little bit of extra work.
It doesn’t mean that I stop buy sausages from my butcher. But it does mean that along with the sausages, I might buy some random, cheaper cuts of meat and some pork intestines as well.
Making sausages is fun. It really is. It’s easy too and the finished product is tasty. It doesn’t get much better than that.
Now the pictures you see here and the recipe that follows are a simple pork sausage with some French herbs. But as with most home-made foods, the key is to use your own imagination. To make combinations you think might be tasty. Have fun with it. I sure did!
There are a few things to take into consideration when making sausages.
First: Make sure that you have a way to get the meat into the casing. A sausage stuffer attachment for a stand mixer is awesome, but any type of funnel should work.
Second: Any good butcher makes some of his own sausages. He’ll be able to sell you some casings.
Third: Fat equals flavor and moisture. Completely lean sausage will taste terrible, so don’t shy away from fat.
|Pork sausages with french herbs||
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- about 350 grams of lean pork
- about 150 grams of fatty pork (pork belly)
- 1 onion
- 2 cloves garlic
- a generous amount of herbes de provence
- salt and pepper to taste
- 1 pork intestine (or other type of sausage casing)
- Cut the pork in 1 inch cubes, dice the onion and cut up the garlic, place all in a bowl with a generous amount of herbes de provence and salt and pepper to taste.
- Grind the meat together the herbs in a meat grinder. Knead the ground meat to make sure all seasoning and meats are well combined. Add onions and garlic before or after grinding, depending on whether you like larger pieces of onion in there or not.
- Wash the sausage casing and place it on a sausage stuffer. Tie a knot on the end of the casing.
- Push the meat mixture down the sausage stuffer while moving the casing along with the meat stuffing to create one long sausage.
- Once all the meat is inside the casing, twist the sausage at your preferred length to make individual sausage links, then cut off the excess sausage casing.
- Cook the sausage like you would do with a store-bought sausage. You can also freeze them.
You can vary endlessly with the types of seasoning and filling you use. Just make sure you do use a generous amount of fatty meat, so the sausage doesn’t dry out when you cook it.
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