Pork was on sale, so I bought two shoulders, for a total of around 18 pounds. After skinning and deboning, I ended up with around 14 pounds of meat.
|with skin removed...|
|cut off the bone...|
|and cut up for the grinder.|
|Making stock from the bones - nothing goes to waste!|
|Final product, ground and mixed with the seasonings.|
And of course, you have to do a taste test!
I was told they didn't sell the casings anymore, due to health and safety concerns.
I was told this, standing directly in front of the case of store-made sausages for sale.
Made with the same casings they refused to sell me, due to health and safety concerns.
The clerk couldn't understand why I then asked if the sausages they were selling were safe to eat.
The logic, it hurts.
So, I drove around the corner to an actual butcher shop, that had no problem selling me a bundle of casings, for the low, low price of $4!
|Soaking in water|
|Length of casing on the stuffer.|
|Knot at the beginning|
|One length done!|
|Coil of Italian sausage|
|Italian sausage, all linked up!|
|Finished coil of Sage sausage|
|Sage sausage in links|
|Garlic pepper sausage|
But, it's not a hard, long or expensive job, at all. From start to finish, it took me around 5 hours, which includes all the chopping, measuring and clean-ups along the way. I disassembled and washed the grinder/stuffer a few times during the process, both just to clear it (the grinder especially needs to be cleared after a bit) and to make sure everything was clean enough.
So, now that I've made "real" sausage, would I do it again? In a heartbeat. With the proper equipment, it's an easy, inexpensive way to get great sausages. And I need to practise my technique. And perfect my recipes. And really, one can't ever have too much sausage...