Sausages are one of the best-loved dishes in the world, and you can buy them easily at any supermarket. (To be honest, they are somewhat labor-intensive to make.) Still, if you want to make your own homemade sausages, it certainly is possible – if you have the right tools for the task.
1 lb. pork fat
4 lbs. pork shoulder
20 g fennel seeds, toasted
35 g sugar
40 g salt
4 gr ground nutmeg
6 gr grounded black pepper
1 cup fresh parsley, minced
1 garlic, chopped
1/4 cup sherry vinegar
3/4 cup dry sherry
A big bowl of ice
Meat grinder (should be kept in the freezer until you are ready to use it)
1. Place the meat and fat in the freezer for a couple of hours, or until both ingredients are cold enough for your hands to feel numb when handling them.
2. Slice the meat and fat into small chunks about 1 inch in size. Fat should be cut a bit smaller than the meat.
3. To keep the ingredients cold, place the fat and meat chunks into a metal bowl that sits on top of a large bowl of ice.
4. Pour in the sugar, salt, nutmeg, parsley, and garlic into the meat and fat. Mix everything well together, and then put the mixture into the freezer.
5. Mix the sherry vinegar with the dry sherry and place it in the freezer.
6. Immerse the casings in warm water, to prepare them for when you are ready to stuff the sausage.
7. Coarsely grind the sausage mixture. Work it quickly, and make sure the meat falls into a cold metal bowl. Once all the meat has been ground, put it back into the freezer while you clear the area and clean up a bit.
8. Once you’re done clearing up, take the mixture out of the freezer again and add the fennel seeds, black pepper, and the sherry vinegar and dry sherry mixture. Mix the sausage well using your hands or a wooden spoon or a stand mixer until the mixture is sticky enough to bind itself.
9. Glide a casing into the sausage stuffer, leaving about 6 inches off the tail of the tube.
10. Put the meat into the sausage stuffer. Use one hand to regulate the speed by which the casing casts off the tube.
11. When your casing is fully stuffed, close off the open end, the start point, by knotting it or tying it closed with butcher’s twine.
12. To make links, pinch off the length of sausage you want, the spin the link away from you a few times. To make another link, pinch the next portion and this time, spin away from yourself. Repeat this several times until you reach the end of the coil.
13. When you’re done, close off the other end of your casing, then hang your sausages on the rack. Get a needle, pass it through gas flame to sterilize it, then start looking for air bubbles in your sausages. When you find these bubbles, prick them.
14. Let your sausages dry for a couple of hours. Then they are ready to cook by steaming, boiling, or frying, whichever you prefer. If you don’t plan to eat them yet, keep them in the freezer. These will keep for a week.