We've had the meat grinder attachment to the Kitchen Aid mixers for about 10 years now. After being gifted a book on sausage making last year, I finally decided to make my own homemade sausage. The biggest problem, is trying to find sausage casings. No supermarkets carry them, and I have tried some butchers, but they were either not located there or did not have any. There are a couple of places online, but I am still trying to find someplace near by.
Italian Sausage:
http://www.foodnetwork.com/recipes/alton-brown/italian-sausage-recipe/index.html
Toast the fennel seeds, then I ground them in the blender with the salt and pepper. Then mix with the pork, and put into the meat grinder with the fine plate. Let the sausage stand for 2 hours or overnight. Pan fry the sausage until done. This turned out to be some of the best Italian sausage I have tasted. The pork butt was $1.69/lbs., including fennel seed total about $1.75 / lbs., just a bit cheaper, than $3.99 /lbs.
Danish Pork Sausage
My good friend at work, Peter, is from Denmark, and he has a birthday this week. Instead of just posting a lame birthday statement on Facebook, I decided to make him traditional Danish Pork Sausage.
- 2.5 lbs Pork Butt
- 2.5 tsp. Salt
- 1/8 tsp. Allspice
- 1 tsp. White Pepper
- 1/8 tsp. Cloves
- 1/2 tsp. Cardamom
- 1/2 Onion, diced
- 1/2 cup beef broth
Combine the ingredients, and then process through the meat grinder. Again I did not have sausage casings, the mix came out a bit mushy. It would have been OK, if the sausages were stuffed into casings; if I don't have casings, the next time I would not include the beef broth. The meat when cooked had a purple tint, and was very good. It went very well with the apple stata.
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