Making my own sausage is something I've been wanting to try for some time now but I've always felt a bit intimidated by the process. It wasn't until I had the opportunity to spend the day working along side Leighann Smith at Cochon Butcher in New Orleans that I realized there's really nothing to be afraid of. With a good recipe & machine homemade sausage can quickly become a fun routine.
After lots of research I decided to try the Weston Heavy Duty #8 Electric meat grinder and sausage stuffer. It's simple to use and the perfect size for the home cook. It has three grinding discs for fine, medium and course grinds, a powerful motor and it is compact and easy to store. I also tried the foot switch and was glad I did, as it makes the machine that much easier to use.
The recipe below is slightly adapted from Mario Batali. I added fennel & cut some of the salt. I think it makes a wonderful Italian sausage; perfect for sandwiches, or Sunday gravy.
***The nice folks at Weston Products are offering one lucky ready a chance to win a meat grinder/sausage stuffer of their very own. See below for how to enter.***
(adapted from Mario Batali)
4 pounds fresh pork shoulder, run through the largest holes of the grinder
2 pounds pancetta, run through the largest holes of the grinder
1-2 tablespoons freshly ground black pepper
2 tablespoons ground fennel
1 tablespoons kosher salt
1/2 cup dry white wine
In a mixing bowl, stir together the pork shoulder and pancetta with your hands until well mixed. Add the rest of the ingredients and mix until well blended.
Set up the sausage stuffer and place the casing over the funnel feeder. Stuff the sausage into the casings, twisting every 3 1/2 to 4 inches so that each sausage is about 4 ounces.
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