Toulouse Sausage via Paula Wolfert via Chow (above), venison with bay and garlic via Hank Shaw (below right), chorizo for aging via Darina Allen (below center). Good looking recipes. No pink salt.Hog casings for the Toulouse and venison, lamb casing for the chorizo.
We used a Kitchenaid attachment grinder with pretty good success. As for that caulk looking gun on the right up there, not so hot. Broke after a few pounds of links. But, it came with stuffer tubes that fit the Kitchenaid perfectly, so it wasn't a total loss. I've heard mixed things about using the Kitchenaid as a stuffer. With the caulk gun tubes it worked out really well.
Venison from Ashtabula. Pork and back fat from New Creation. Spices from Urban Herbs. Hog casings from Pinzone's.
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4 comments:
Interesting varieties. I wish we had some venison to play with.
We upgraded to a manual vertical stuffer after the first few attempts at making sausage with the kitchen aid stuffer. It works very well and is worth the investment in my opinion.
It's an investment I'd love to make, but with this being the first round at home and storage space at a premium I figured I'd give the jerky/sausage gun a go. Bad call on my part--the jerky didn't come out so hot either.
I'll probably pick up a verticle stuffer, although I was really pleased with the Kitchenaid.
I was admittedly reluctant to look at this post when I read: Sausagefest 2011.
The Kitchenaid is a b on stuffing sausage, but it really comes down to how much you're really going to make. So much equipment - so little time....and money....and storage space.
DineO you probably couldn't click over here fast enough.
Re the Kitchenaid's stuffing abilities, all I can say is I was really pleased with it, but I did come in with very low expectations. I've used a commercial vertical stuffer before, and it was sweet, but at the end of the day I'm not making sausage professionally, and I'm just not that into buying shit. Borrow, maybe, but at this point buying would be hard for me to justify.
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