I felt like I was in a sausage factory this morning. Sausage making is quite the production. We had brined the meat (pork) the day before so we were pretty much ready to go. We sauteed up some onions, shallots and garlic, cubed the meat and pork belly and made up the base sausage mixture. It was about a 70%/30%ratio of meat to fat. Step 2 was to put it through the grinder.
After that, using the paddle, we mixed it in the big mixer until it was
a a light pink and fluffy.We divided up the mixture into 7 batches so each team of two could flavor the sausage however we chose. Glenn and I mixed our sausage base with a little five spice and sichuan peppercorns and chili, giving our sausage an Asian flare. Keeping our mixture in pans on ice baths to keep it nice and cold we pressed and formed the sausages. We tucked them away to chill and set overnight.
We also took some of the duck we had brined and slow cooked it in it's own rendered fat to
produce some confit. All this we will use for our banquet.And what a feast it will be!
Goodnight.
2 comments:
thats a lot of meat beth! doesn't look too good raw, but im sure it will be delicious cooked.
It was! We cooked up a sample to make sure our seasoning was ok before we stuffed the sausages.
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