[Sca-cooks] Sausage Making

[Phil Troy / G. Tacitus Adamantius]

On Apr 15, 2006, at 7:28 PM, Fairy Tale Designs wrote:

>   Now I have another question.  Has anyone here made sausages and  
> if so, did you find the task to be difficult?

Not very, but more than 5 pounds or so is best done by more than one  
person, especially if you're using a hand-cranked grinder or stuffing  
machine. Dealing with long chains of filled sausage can get difficult  
when the numbers go up, and you start to need at least three hands at  
times.

> I am looking into buying a meat grinder/sausage combo for next to  
> nothing.   I remember someone saying that the casings can be  
> difficult to find, but I have found an on-line source that ships  
> them in brine and vaccumed sealed.
>
>   I have found numerous recipes for the spices and techniques, but  
> any suggestions on accompiments would be good to.

Sauerkraut, compost (and its assorted relatives), and Rumpolt's beet  
with horseradish relish are all good accompaniments. Good mustard, of  
course, and maybe one of Platina's roasted vegetable salads (onion,  
or carrot, etc.) would also be good.

Adamantius




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04