Stuffing Sausage

Maybe I’m getting old. But if you had asked me nine years ago  if I would have thought that my big Saturday afternoon excitement would be making sausage – under the watchful eyes of my co-charcuterer’s nine month old – I would have laughed at you. Why nine years? Well because my co-chef, Keith, was the friend who introduced me to my now-husband, Steve, nine years ago last month. Keith had invited me out to a show at a local music club at which he was the MC. Steve played guitar in the headlining act. I noticed Steve right away – a combination of his dimples, searing solos and the beer I was drinking – and had asked Keith to introduce us. By the end of the night I had taken introductions into my own hands; the next day Steve called Keith and asked for my number. The rest, as they say, is history.

Steve and I have gotten married in the interim and Keith and his wife now have a son and daughter. We’ve both bought houses and spend a lot less time drinking beer and watching live music. And as much fun as we had back in the day – a good Saturday afternoon involved cheap dogs on the grill and a six pack – I kind of love that our interests have shifted in similar ways towards better food and drink. When Keith and I chatted at a recent Memorial Day barbeque we talked bacon curing and wine making. Keith said he was game for any project – and when Steve took a gig when he was to sous-chef my sausage making, I knew just who to call.

At Keith’s house, we set up the newer manual meat grinder – one I bought off ebay for twenty bucks because grandma’s sturdy grinder didn’t have a sausage stuffing attachment. We shared the dicing and de-boning duties of four pounds of pork butt steaks and then roughly followed Michael Ruhlman’s spicy Italian sausage recipe – adding homegrown dried hot peppers in place of cayenne and leaving out the basil because we didn’t have any. At Keith’s suggestion we decided to run the meat through twice – first through a medium die and then again through the smallest.

We, admittedly, had a few challenges: the silver skin (I think?) and some of the tougher pieces of fat kept getting stuck in the grinder so we had to take it apart a few times to clear it out so the meat could be properly ground. I won’t mention that perhaps at one point Keith then put the grinder together incorrectly. However, he quickly made up for it with his brawn – he was, at one point, sweating with pulsing temple at the exertion of the manual grind. But it was worth it! The meat had a silky and uniform texture by the time we got to stuffing, and that step – which I thought would be the hardest part – was really the easiest.

 

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We got nine lovely if somewhat non-uniform links from our almost four pounds of bone-in pork, pictured here with the smallest grinding die. The end sausage was a bit wonky, and, well, we needed to test our creation, so Keith fired up his cast iron skillet and grilled up a link to share.

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Verdict: the texture was smooth and uniform, with the perfect amount of fat. We did try and take care to keep the sausage chilled while working with it, and Keith had put the grinder into the freezer for twenty minutes before we used it which also helped. The flavor was delicious – a bit spicy with a nice heat that hit the back of your throat after the initial taste. Our only complaint was that we wished we had remembered the basil to balance the tablespoon or so of dried oregano that we had used.

Once the stuffing and cleaning and cooking was done, like old times, we cracked a beer – but this time a good local micro brew, better than what we could afford almost a decade ago. We cheered our afternoon’s work and I thought about how much has changed in the past ten years. We may each go to bed a few hours earlier now, and an afternoon beer is more the exception than the rule, but if getting old means eating homemade sausage and drinking a better with a long-time friend, then I don’t mind it one bit.

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One thought on “Stuffing Sausage

  1. I’m taken with how many of hte Charcutepalooza posts this month brought people together to make sausages. And your reminiscences and parallels are charming additions to the rest of the crazy grinding/stuffing groups around the country.

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