Peter having issues with air bubbles in his intestines? Ironic. :-):-)
[Reply]

Once you've mastered the basic pork snag, Peter, let me know, I'll dig out my boerewors recipe for you!
[Reply]

Oh, a wise guy, eh?

:-)
[Reply]

Aw, come on Peter, that made me giggle too.

:-)
[Reply]

Sorry Pete (and Tim).

I should have used :-), :-), or :-).

Made me laugh
[Reply]

I just had an epiphany.


Garlic/red wine/beano Sausages... A specialty of the Pnooner kitchen. Innovation in tube steak construction, brought to you by the Letters C and H and the number 4.
[Reply]

Leaving it in will give you a product called "cotechino", an Italian sausage that has pork rind ground in. Personally I dont like it, but some people love it.

Just fill the casing while guiding it with your hand, "slowing it" if you will. Be careful, the casings are fragile.

At the deli we use corn cob holders to create small holes for the air pockets to escape, prior to twisting into links. Once you have your links portioned then you can go back over and get any pockets you missed.

We always let ours hang for a day before selling them, we find we get better marrying of flavors.

Word of caution, when you put them on the grill, the fat will render and squirt out of those little holes, so dont turn your back on them, they will flare up something fierce!

Another little tip, USDA requires that all sausage labeled as "Italian" sausage contains fennel. I personally hate the sensation of fennel seeds but enjoy the flavor, (and our original recipe does not call for it.) To circumvent this restriction we use 2 ounces of ground fennel in 100 pounds of pork. But my tip actually is you can grind your fennel if you like the flavor, but not the seeds.

If you would like, I can have my guys give you a little training session when youre out this way in May:-)
[Reply]

As stated, the key to the air pockets is a steady supply of meat and take your time. Control the casing with your hand to ensure it fills up properly. The casings are fragile but forgiving at the same time. You will break a few and then you will know your breaking point.

I use a sausage stuffer and it works great, I usually never have air problems.

It takes a little practice.

:-)
[Reply]

Just an update.
I've made sausage a few times now. I'm still learning but the grinding/stuffing technique definitely requires practice.

My most recent effort this weekend was some chicken sausage that was really good. 4 pounds chicken thighs, 1 pound bacon, coarsely chopped sun-dried tomatoes and spices.

Sooooo good. :-)
[Reply]

:-):-):-)
[Reply]

Yep.
So now it's time to upgrade my grinder. I am looking at this one.
http://www.smallappliance.com/produc...s&item=3221548
[Reply]

That's similar to the one I have. I like mine.
[Reply]

Well, I totally hosed my current one by doing something REALLY stupid.
Put the grinding head and the feed screw in the dishwasher. Figured that should get them really clean. Pulled them out and the finish was gone, pitting and spots of rust. Checked the manual and in big bold letters - DO NOT PUT REMOVABLE PARTS IN THE DISHWASHER.

D'OH!

The two replacement parts would run around $75 shipped. Less than $20 to replace the entire machine and accessories.
So I figure I'll just bite the bullet and upgrade.
[Reply]

Your subconsience caused you to do this because you really wanted to upgrade :-)
[Reply]

Oops...I hate when I do that. I mean really, they expect me to actually READ the instructions and THEN us the equipment...NAHHHHH!

Let us know how you like the new grinder. Like I said, I have not had any trouble with mine. I just wish I had the time lately to actually get mine out and use it.
[Reply]

I thinking this should be Peter's new grinder...:-)
[Reply]

:-)

Now where is that 220 outlet. :-)

Not to mention that sucker weighs 148 pounds. :-)
[Reply]

I believe the phrase is "...go big or go home"

:-)
[Reply]

:-)

I've owned a previous model of basically that one for 5-6 years. It has served me well. As a grinder it works really well. As a sausage stuffer it works but it does take some effort.

I would love to have a dedicated sausage stuffer, but I only make sausage once a year and don't need more clutter.
[Reply]

Same here. I would love to have this 5 lb stuffer, but I just can't justify it for all the more I would use it. I'll make due with what I have for now.

Image
[Reply]