- 3 lbs pork shoulder cut into 1″ strips
- 1/4 cup onion
- 4 tsp sage
- 1/2 tsp savory
- 3 tsp salt
- 1 tsp pepper
- 1 cup chopped parsley
- 1/2 tsp chervil
- 1/8 tsp marjoram
- Dash allspice
- 2 tsp water
- 1 egg, beaten
- 1 tbsp shortening
- Natural casings
Place pork on metal baking sheet and freeze 20 minutes. Combine onion, sage, savory, salt, pepper, parsley, chervil, marjoram, and allspice. Sprinkle mixture over pork. Assemble and attach food grinder using coarse grinding plate. Turn to speed 4 and grind pork into bowl. Add water and egg. Attach bowl and flat beater. Turn to Stir Speed and mix 1 minute.
Remove knife and coarse grinding plate from food grinder. Assemble and attach sausage stuffer. Grease stuffer with shortening and slide casing on tightly. Tie off end of casing. Turn to speed 4 and stuff pork mixture into casings. Twist sausage into smaller links refrigerate or freeze until ready to use.
Gray: First, I want to apologize, we have been busy cooking but lazy blogging… Sorry about missing last week, but we will be making up for it.
This was a lot of fun. We had used the food grinder before, but had never stuffed sausages. This recipe assumes you have a KitchenAid stand mixer, food grinder and sausage stuffer. I can’t say enough good things about this mixer, it is one of our favorite things in the kitchen and I don’t think we could do without it. Enough of the sales pitch, and back to the sausages. These were quite tasty and had an intense herb flavor from the amount of fresh parsley we put in. This may or may not be to your liking. In any case they are quite different from typical store-bought breakfast sausage links or ones I have had in restaurants before. Our sausage was extremely lean due to the fact that all the pork shoulders that were available were in the 10+ pound range, so we used some other pork that apparently was a fair amount leaner.
The whole process of sausage making is very hands on. I think that one person could do it, but having a second person makes it much easier (and more fun). It was not particularly messy, but it does require you to plan ahead a work quickly. I think our first experiment was success and served to demystify the process and get me ready to try some other sausage making.
Katie: This sausage tasted great! I agree with Gray that it wasn’t like other sausage we have had. It had a distinctive flavor and was very lean. I enjoyed it being different than store bought sausage. That made it seem worthwhile to have gone to the trouble to make the sausage. Gray was talking about the recipe assuming you have all the KitchenAid equipment. You do need a meat grinder to make sausage from large pieces of meat, but you could make patties instead of using a sausage stuffer attachment. We ended up running out of casing and made patties for the last bit of meat. The directions said to eat within two days or freeze, so we froze most of it, knowing we couldn’t eat it all. We have shared some of the frozen sausage, and will probably share some more, keeping one frozen package for ourselves for later.