Back before Christmas, I asked about grinders. I bought the Cabela's 1/2 hp grinder. I've used it several times for grinding meat, but now I have used it for what I really wanted to try and that's make sausage. I've eaten a lot of sausage in my lifetime, so I believed that I was qualified to make it. I decided to make bratwurst. I used my highly technical recipe selection process, which was using the first search result returned by Google. I wanted to focus on the technique. Btw, you really have to have two people to make this work (at least I had to). I cut the 70% pork shoulder/30% chuck into cubes Saturday evening. Last night, I started by grinding it all up.
If you've ever stuffed sausage, you now and if you haven't, trust me, there was a bunch of work that went on here, so no pictures this time. We ended up with these kinds of things.
It was a good bit of work, but fun times with Mrs. Bubber. I grilled some up for dinner tonight. When I brought it in, I cut a piece to get a little sample before I took after pics and before I knew it, this is what was left. We just stood in the kitchen eating sausage.
It was really good. It is very mild recipe. What I was most impressed with was that its texture and consistency was as good as my local butcher. All in all, it was a lot of fun, which is why we do this kind of thing in the first place and we got some really good sausage out of it.
This weekend I'm going to grind up some meat and we are going to mix up and make several 1/4 lb batches to try different recipes. We won't stuff them, it'll just be a tasting exercise. If you made it this far, thanks for reading another of my adventures in my own personal education.