Making Stuffed Sausages

By junerodgers

Ingredients

• Pork
• Casings
• Spices

Preparation

Step 1

1. Grind the meat. Chill the bowl of a stand mixer and the meat grinder's parts in the freezer. Setup the grinder with the coarse grinding plate; place the bowl below. With the machine at medium-high speed, gradually drop in the meat and fat. Add any liquid on the baking sheets to the ground meat.

2. Work the Meat. Pu the ground meat in the freezer again to keep it at 32-40 degrees (at 45 degrees, the fat begins to melt, ruining the texture of the sausage). Using clean hands or the paddle of the stand mixer, knead or beat the meat until a sticky mass forms, about 50 seconds; be careful not to let the meat get too warm. Refrigerate for up to 3 hours.

3. Soak the casings. Meanwhile, soak the pork or sheep casings in warm water for 30 minutes. Drain the casings. Working over the sink, gently run warm water through each casing. Pinch both ends and lift up the water-filled casing. Pinch both ends and dlift up the water-filled casing. Look for any spots that leak and cut out those portions.

4. Stuff the sausages.