Sausage at home

Tuesday, April 26, 2011

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Making sausage at home requires a fatty cut of meat, like this piece of pork that was labeled "grilling strips for carnitas." Three parts meat to one part fat, which works out to 70/30 in the ratio that is usually listed on meat labels, is ideal.

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(Addie Broyles AMERICAN-STATESMAN)

Making sausage at home requires a fatty cut of meat, like this piece of pork that was labeled "grilling strips for carnitas." Three parts meat to one part fat, which works out to 70/30 in the ratio that is usually listed on meat labels, is ideal.

Story: With little equipment or time, you can make fresh sausage at home

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(Addie Broyles AMERICAN-STATESMAN)

Loose sausage can be formed into patties, spheres, links or browned and crumbled.

Story: With little equipment or time, you can make fresh sausage at home

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(Addie Broyles AMERICAN-STATESMAN)

You can grind meat with a meat grinder, but a food processor will suffice if you don't have one. Just make sure you process the meat in batches (about a pound at a time) and keep the meat cool or else you'll end up with a meat puree instead of good dispersion of the meat particles.

Story: With little equipment or time, you can make fresh sausage at home

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(Addie Broyles AMERICAN-STATESMAN)

Fresh herbs are as good as dried when making sausage. I used cilantro, sage and green garlic from my garden for this batch. Dried herbs and spices benefit from being mixed with a little water before being mixed with the meat in order to wake up their flavors, but mix this in after you've ground the meat. For fresh ingredients and salt, mix the chunks of meat with the seasonings and chill before grinding or processing.

Story: With little equipment or time, you can make fresh sausage at home

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(Larry Kolvoord AMERICAN-STATESMAN)

Statesman food writer, Addie Broyles watches as Bryan Butler of Salt and Time makes pork sausage.

Story: With little equipment or time, you can make fresh sausage at home

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(Larry Kolvoord AMERICAN-STATESMAN)

Statesman food writer, Addie Broyles watches as Bryan Butler of Salt and Time makes pork sausage.

Story: With little equipment or time, you can make fresh sausage at home

Sorry, this image could not be loaded.

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(Larry Kolvoord AMERICAN-STATESMAN)

Statesman food writer, Addie Broyles watches as Bryan Butler of Salt and Time makes pork sausage.

Story: With little equipment or time, you can make fresh sausage at home

Sorry, this image could not be loaded.

Click here to refresh.

(Larry Kolvoord AMERICAN-STATESMAN)

Statesman food writer, Addie Broyles watches as Bryan Butler of Salt and Time makes pork sausage.

Story: With little equipment or time, you can make fresh sausage at home

Sorry, this image could not be loaded.

Click here to refresh.

(Larry Kolvoord AMERICAN-STATESMAN)

Statesman food writer, Addie Broyles watches as Bryan Butler of Salt and Time makes pork sausage.

Story: With little equipment or time, you can make fresh sausage at home

Sorry, this image could not be loaded.

Click here to refresh.

(Larry Kolvoord AMERICAN-STATESMAN)

Statesman food writer, Addie Broyles watches as Bryan Butler of Salt and Time makes pork sausage.

Story: With little equipment or time, you can make fresh sausage at home

Sorry, this image could not be loaded.

Click here to refresh.

(Larry Kolvoord AMERICAN-STATESMAN)

Statesman food writer, Addie Broyles watches as Bryan Butler of Salt and Time makes pork sausage.

Story: With little equipment or time, you can make fresh sausage at home

Sorry, this image could not be loaded.

Click here to refresh.

(Larry Kolvoord AMERICAN-STATESMAN)

Statesman food writer, Addie Broyles watches as Bryan Butler of Salt and Time makes pork sausage.

Story: With little equipment or time, you can make fresh sausage at home

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