For Christmas my husband asked for a sausage making kit along with the stuffer/grinder attachment for my Kitchen Aid mixer. He finally got around to making it and it was well worth the wait. This was very time consuming and not exactly easy to do. He only complained a little but kept saying he hoped they tasted awful so he wouldn’t want them again. Well that didn’t happen because they were amazing! Once he figured out how to get the casing on the stuffer and how to fill the casing, he was happy. After all, this was his very first time and I think he did a great job for the first time.
Start with 5 pounds of pork.
Cut the pork into 1″ cubes.
In a large bowl place all of the ingredients (except the eggs and cream). Mix very well with your hands until they are evenly distributed.
Grind the mixture using a medium die. Mix the grinded mixture with your hands. Grind the mixture a second time. Mix again with your hands. Mixture should stick to the palm of your hand if you turn your hand over. If it doesn’t, keep mixing by hand.
Using your hands, mix cream and eggs into the pork mixture thoroughly. Mixture should still stick to your hand when mixed properly. Refrigerate the mixture.
Let hog casing soak in a dish with water for at least 15 minutes. Rinse your hog casings inside and out 3 times.
Remove the metal die and cutting piece in the attachment and put one casing onto the stuffer end.
Place the pork mixture into the stuffing attachment and fill the casings. Allow sausage to start to fill the casing, without knotting the end, to get all of the air out. Once the air is removed, knot the end and continue filling the casing. Knot the other end too.
Twist the long link into about 3 links per pound of mixture that are 5-6 inches long. Lightly poke the sausage links with the poking tool 3-4 times. Place the twisted links in the refrigerator, uncovered, overnight to dry out the casings. Snip the casing at the twisted seam to separate into links.
5 pounds pork
1-3/4 oz salt
1/4 oz white pepper
1/4 oz ground ginger
1/4 oz ground nutmeg
1 cup heavy cream
29-32 mm hog casings
Dice pork into small 1″ cubes. In a large bowl mix all of the ingredients, except the eggs and cream, with your hands until well distributed. Grind the mixture using a medium die. Mix again with your hands. Grind a second time. Mix again with your hands. Mixture should stick to the palm of your hand when you turn it over. If not keep mixing until it does. Using your hands, mix in the eggs and cream until evenly distributed. Again, mixture should stick to the palm of your hand when turned over. Place mixture in the refrigerator to get cold. Meanwhile, soak the hog casings for at least 15 minutes. Rinse the casings with water inside and out 3 times. Place in a bowl with clean water. Remove the die and cutter from the attachment. Take one hog casing and carefully place it on the stuffer tube. Take the pork mixture out of refrigerator and pack it into the attachment. Do not knot the end of the casing. Stuff casing until the meat just starts coming out, removing all the air. Push the meat up a little and knot the end. Continue to fill the casing until it’s almost full, leaving room to knot that end. Twist the casing/brats into about 3 links per pound of meat. They will be about 5-6 inches long. Lightly poke each bratwurst link with the poking tool 3-4 times. Place the twisted Bratwurst into the refrigerator, uncovered, overnight to dry out the casings. Using scissors cut the twisted seam to separate the links.
Recipe from the book Homemade Sausage by Chris Carter and James Peisker
Categories: Pork/Ham, Sausage/Kielbasa
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