Monday, August 27, 2007

Mise en place

Set up
Originally uploaded by laurelfactorial
Part one: get all of your gear and ingredients ready.

For today, I used the following.


Kitchen Aid (artisan)
Meat grinder attachment for K.A.
Sausage stuffer attachment for K.A.
Mortar and pestle (which I eventually gave up on in favor of my coffee grinder that is only used for spices)
Measuring cups and spoons
One large ceramic bowl
One not quite as large stainless steel bowl
Two smallish glass bowls
Cutting board
Large, sharp knife
Kitchen shears
Sharp paring knife
Optional but helpful: kitchen scale

Natural piggy casings (I don't have a good sense of how much you need per amount of meat -- I bought enough for twenty pounds, so I used a little over a quarter of what I had)
6.5 lbs pork shoulder (it was quite fatty, so I opted not to add fat to my sausages)
1 walla walla sweet onion
1/2 oz fresh sage
1 T Kosher salt or coarse sea salt
1 T freshly ground black pepper
1 T mustard seed
1 t caraway seed

You will also need:
Some vinegar
Lots of water
Plenty of sanitizing hand soap

You may want:
Latex/neoprene/vinyl gloves

I found instructions in a book called "Home Sausage Making" that my wonderful mom gave to me.

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