Jan 20 2011

A Regular Sausage Factory

Published by at 6:20 pm under Cooking Classes,Dinner,Entertaining,Lunch

When it comes to food, my assistant and I agree on most things. He’s turned me on to his loves like olives and peppers, and I introduced him to the wonderful world of Greek yogurt. But there is nothing he loves more than meat — especially sausage. It constantly impresses me how he can sneak sausage into almost any meal I’m making (on his plate, not mine). And when we’re eating meals separately, I can safely assume grilled sausages were on his plate.

Needless to say, he was beyond excited when I came over to his apartment last week with a bag of school-made Garlic Sausages.

I had no idea what to expect from our workshop in sausage-making, but here were the major takeaways:

  • Sausage-making is very messy. I don’t know if I’ll ever look at raw pork — or yes, raw pork back fat — the same way.
  • It’s an ordeal. If you’re going to go for it, go ahead and make pounds upon pounds of sausage, because you can always freeze them.
  • You will smell like pork all day. Two showers are better than one.
  • It’s really, really fun!

My father very generously surprised me with a KitchenAid stand mixer as a Christmas gift (thank you!), so imagine my shock to see that we were using the very same machines in class, with a special attachment, to make our sausages. In other words, for the nominal price of around $50, I could be making my own sausage at home.

Visions of a sausage-making party — not for the faint of heart — have begun floating around in my mind.

I was saddened to see that I didn’t snap any pictures of the raw sausages, but you’ve seen them all before. We used them to make a couple of different dishes, including:

Sausage Bruschetta with Roasted Peppers and Herbs

And a Warm Sausage Potato Salad with Wilted Arugula

In cooking school we always take the long way when making everything, and I’ve come to realize that not everything is worth it. Making your own sausages definitely is. Not only do you not have to worry about additives and nitrates and such, you also control the quality of the meat that goes in, as well as the seasonings. So take my advice and throw in another clove of garlic.

3 responses so far

3 Responses to “A Regular Sausage Factory”

  1. Sharonon 21 Jan 2011 at 7:39 am

    Fresh pasta and sausage….Yummmmmmm!

  2. Franceson 26 Jan 2011 at 6:20 pm

    I’m trying to imagine a sausage making party….what should I wear? What wine should I bring for the hostess?… An apron and rubber gloves are definitely in order, right? Great blog entry!!!

  3. JTon 28 Jan 2011 at 11:00 am

    The garlic sausages were among the best sausage I’ve ever had. I ate 5 within 18 hours 🙂

    http://www.amazon.com/KitchenAid-KN12AP-Stand-Mixer-Attachment-Grinder/dp/B0006HLDNA