To quote Leo McGarry from TVs The West Wing (the late but great John Spencer) "There are two things in the world you never want to let people see how you make 'em - laws and sausages". I always had a hankering to make sausages - once you have the basic recipe there is a world of flavours out there to combine and mix until you have your own special signature sausage that you can roll out at family get-togethers and barbeques to oohhs and aahhs from the appreciative audience.
But where to start? I have read many tomes and guides into the strange world of fat and innards and it is a slightly scary place. I started by watching Season 7 Ep 06 of Good Eats (A Beautiful Grind) and this gave me a number of very good pointers not least being - Find a good butcher and get to know him. Having a person that is willing to take time to understand what you need and then provide you with quality product is half the battle.
|Real Kosher Salt - only used for special occasions as we can't get this in Ireland
We started with the casings – rinse thoroughly and, by running water gently through them check for any bursts or tears then thread onto the stuffing attachment. Thankfully Sinéad volunteered for this job as it really is fiddly. I started the first grind, pushing the pork belly and back fat, cut into strips, through the grinder. This went smoothly and, once finished, added the rusk, water and seasonings to the mix and combined by hand. Refrigerate for an hour.