Okay, this is a real fun one. Making sausages is the world’s best or possibly worst opportunity to make jokes about… you know, certain male parts. Wow. Even I couldn’t stop thinking about it. But of course, I’m a professional, and kept my mouth shut. So did everyone else.
The photos really speak for themselves. We use the good ol’ Hobart machine to grind the meat, which shouldn’t get above 51 degrees, hence the ice bath. We added cheese and different spices to this sausage to make turkey cheese bratwurst. It was actually really fun, and I learned how to turn the wheel while stuffing the casing. The casing, in case you weren’t aware, is the lining of the intestine. It’s probably the most difficult thing to manage, since you have to find the opening and slide the thing onto the sausage stuffer. It’s kind of like putting on nylons, when you bunch up the stockings on your hand so you can slide them onto your feet and up your legs.
You also want to take care that the stuffing isn’t too tight, otherwise the sausage will break when you cook it. One of the fun parts was pinching off the sausage from the big coil and twirling it around. At the very end, we hung them up to dry in the walk-in cooler.
So much fun! Now I want to make my own.