Several years ago when we got our mixer and some of the attachments I convinced Cara to let me spend the couple of extra bucks to get the sausage stuffer tubes. It has been a long time and I have taken a fair amount of flack for the unused sausage tubes. A couple of weekends ago I finally had the extra venison and time to finally make my first batch of sausage. warning may not be suitable for vegetarians.
1) Cleaning Cleaning Cleaning
You want good sausage you need to clean everything. Counters, mixer, bowls, utensils, clean it all. Got it all squeaky clean? Good, now you're ready for the next step.2) Sanitize Sanitize Sanitize
Really these are good starting steps for any cooking project. a 10% bleach soln should do nicely, and as an added bonus you can just spray on and let it dry, you do not even need to wipe it down.
Now if you are making sausage you are going to need some fat. My recipe called for pork back fat, but to my dismay no one seemed to stock it, though the Schnucks butcher said he could save me some. I figured bacon would work just as well.
from left to right: 600W mixer w/ meat grinder attachment, clean plates for transfer, large sanitized cutting board, large knife extra sharp, 2 large bowls for catching ground meat.
For my meat grinder this meant rectangular prisms about 1" x 1" x 6"
Nice and easy let the grinder do the work. This does add some heat to the meat so the colder is starts the better, I usually pop mine in the freeze for at least and hour or 2 before cutting.
you know it:
clean clean clean
sanitize sanitize sanitize
I suggest running a couple of pieces of bread through the grinder to force out the majority of the meat.
I like to make mine w/ venison, hence the need for the extra fat. As delicious as it is venison really does not have a lot going on in the fat dept.
That's a lot of meat
I used a couple of recipes I found on line, one good eats, and one random.
I started this with the paddle and quickly realized that was going to make a ginormous mess. The dough hook did much better kneading the spices into the meat, and don't forget the secret ingredient, morton tender quick adds the real sausage taste... ummmmm sausage.
Now here you have a couple of options patties or links. I chose about 2/3 patties, mostly because it was a lot of meat and the patties were easier. spread a 24" piece of foodservice film (saran) out on the counter. Get a 1lb handful of sausage, form it into a cylinder, and TIGHTLY wrap it up into the film folding in the ends as you go. Pop it in the freezer and you've got sausage suitable for patties.