We've discovered that Super Dave the Girl Cat likes the paint brush...with this newly found love of hers comes hours of "painting" the cat. Oh, well...she likes it!
Yesterday, the dogs were all kicked back. Bob had taken out my 15 pounds of pork shoulder roast to thaw and I decided the time had come to make our sausage for the spring.
If you don't have one of these ^^^, you're missing out!! I'm not sure what I did before my days of having a KitchenAid!! We found a great deal on the meat grinder attachment, so I brought it home. I don't buy things just so I can sit around and look at them...I want to use them!! It got quite the workout yesterday!!
Along with that 15 pounds of pork, I also bought just over 5 pounds of pork fat. Yes, straight-up, cut-up pork fat. It's necessary for sausage making. I run the chunks of pork that I cut off the bone alternately with chunks of pork fat. I run just the meat through on the first grind...
Then I add in the spices and toss everything around to disperse them evenly throughout the mix.
I use a combination of fresh sage, fresh marjoram (both of which I grow year-round in my container garden), dried summer savory (that's the one herb that I wasn't able to get to winter over), dried fennel seed and dried coriander seed. The spices get nice and mixed through and ground up with the second grind. Oh...I use the bigger attachment for both grinds. I can't really include a recipe for how I did this because I go by smell. If it smells like sausage, it tastes like sausage. But, I would use a couple of teaspoons of each of the dried herbs and a couple of tablespoons of the fresh herbs for every 5 pounds of meat you grind. After that, do a taste test...fry up a small amount and if it tastes right, you are good to go!
So now we have sausage to last into summertime.