 |
| Grinding the meat |
Been wanting to make homemade sausages for a long time. I was finally able to get some collagen sausage casings. I really enjoy going to different countries and enjoying the different types of sausages they make. Germany has an amazing number of different schnitzel and I love France's Toulouse sausages. Don' t forget Spanish chorizo which an integral part of paella. I made a traditional fennel sausage. I used the Chez Panisse cookbook recipe as a base. I ground pork shoulder and added salt, pepper, fennel seed, cayenne pepper, and white wine. I mixed it by hand and use the sausage stuffer attachment. I plan to use the sausages as a side dish this afternoon with my spaghetti bolognese this evening.
 |
| The finished product |
Been wanting to make homemade sausages for a long time. I was finally able to get some collagen sausage casings. I really enjoy going to different countries and enjoying the different types of sausages they make. Germany has an amazing number of different schnitzel and I love France's Toulouse sausages. Don' t forget Spanish chorizo which an integral part of paella. I made a traditional fennel sausage. I used the Chez Panisse cookbook recipe as a base. I ground pork shoulder and added salt, pepper, fennel seed, cayenne pepper, and white wine. I mixed it by hand and use the sausage stuffer attachment. I plan to use the sausages as a side dish this afternoon with my spaghetti bolognese this evening. 
No comments:
Post a Comment