Last night a group of us gathered at Mike’s house and he and Stella showed us just how easy it was to make sausage.
Sausages aren’t just for breakfast! They are also one great way to stretch a small amount of meat into a filling meal. Making your own means you know exactly what went into it. You can buy nice cuts of meat and grind them right up yourself without worrying about the fillers and other ickiness, and you can get really creative with your flavor combinations.
My particular recipe included a pound of turkey, about 1/2 cup of fresh sage, 8 ounces of dried apricots (next time, I’m adding more) a small diced yellow onion, and salt and pepper.
First, you combine all the ingredients and let them sit in the fridge for a bit.
Then, you run it all through the grinder: (pictures courtesy Liz)
After it’s ground, put it back in the fridge for a bit. It’s easier to stuff if it’s cold.
Here’s Mike installing the casings onto the stuffer machine:
and then we stuff!