We finally know how the sausage is made!!

A few months back, we decided to take the plunge and buy the KitchenAid stand mixer over which we’ve been salivating for years now. There was a good sale at Amazon and we could get it with the European plug, so the timing was right. Plus, we were able to buy the meat grinding attachment & sausage-filling horn from the U.S. for quite a bit cheaper than it would have been here. Then a couple of months later, after much searching, I found a place that would sell us casings in a relatively small package.

With all of these tasks accomplished, there was only one part left: the actual making of the sausage.

The ‘small’ package of casings contained about 20 meters (60 feet!). It might not seem like much for a butcher shop, but for a private citizen with very limited refrigeration facilities, that’s nearly too much to contemplate. Because I wasn’t too bright about it (or in shock at having purchased so much pig intestine), I chucked the whole mess in the freezer when I got it home. Therefore, we had to defrost the entire amount in order to get any off of the wad. So we’ll need to make more in a couple of days, or else forfeit everything we haven’t yet filled (i.e., a LOT). Next time, we’ll divide up the pack before freezing. No reason one package shouldn’t yield a year’s worth of meat-candy.

After getting the salt-preserved casings soaked, pliable and rinsed, it was time to grind and season the meat. We bought about 3.5 kilos of pork (not shoulder like we were instructed – there was none to be had, so we went with thigh cuts), Cliff trimmed the skin and cut it all into grinder-friendly strips, and we ended up with an impressive heap o’ meat.

Next, we divided the ground meat into halves and commenced seasoning. One was destined for Sicilian style sausage and the other for Spanish chorizo. The filling was a bit of an adventure, as I was in charge of filling the meat tray and Cliff was handling the casing. That might not have been the smartest division of labor, as I could have really used his eight inch height advantage to actually see what I was doing. Although, you can see that we worked through it and it turned out pretty well.

11 thoughts on “We finally know how the sausage is made!!”

  1. Carrie B

    Two words: Meat candy.
    Two more words: Yuck. Yum.

  2. tqe | Adam

    That looks fascinating and yummy!

    Congratulations on figuring it out–and I hope you enjoy the rewards of your effort.

  3. Snooker in Berlin

    How cool!!!
    I’m happy that you finally got this done. Very nice!

  4. The Accidental Expat

    Right then, are you taking orders???

  5. Adi

    C’mon , I’m already drooling !:-)

  6. Sarah

    It is pretty interesting, once you get past the initial squickiness of the casing texture (squishy! stretchy! slippery! moist.).

    The initial batch that we just finished off was good, but I think it will take a few more tries – and the right meat-to-fat ratio – to get it to a point where we’re comfortable doing things like taking orders. Which means extra big thanks to our guinea pigs!

    1. Tammy

      These guinea pigs are grateful!

  7. Jen

    I bow down to the worthy sausage makers! Yum!

  8. Frau Dietz

    I am literally falling to pieces with envy.

  9. […] impressive array of recipes and had better-than-expected results with the first two attempts. We particularly liked the Sicilian one with the hint of nutmeg and lemon zest contrasting nicely […]

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