Quote:
Originally Posted by Zehava
And speaking of sausages...
It is sausage making time this weekend. One of my cousins wanted to learn how to make sausage so I'm packing up all my gear and we will make a day of it.
Making two types of sausage:
Old standby and favorite: Chicken Basil (forewarned these are links to PDFs)
And Beef and Garlic (first try with this recipe)
Planning on 2 batches of each or roughly 20 pounds of sausage, which is a lot of work. |
Sausages turned out good.
Grilled up some for dinner that day and vacuum packed the rest. We had to par-boil them for a few minutes before putting them in the vacu-seal. If we hadn't done that I'm pretty sure they would have exploded.
Chicken sausages were a little salty. I didn't bring my kosher salt and we had to use table salt and I forgot to cut down on the salt doing that.
Beef sausages had a good taste, though I little dry. Next time I'll cut down on the meat some and add some extra fat plus add some water to the mix so it is more pasty. Being more pasty it will come out of the stuffing device more consistently.
