![making homemade sausage](http://farm3.static.flickr.com/2037/2278971592_8a07f8c1ae.jpg)
The fennel gets ground & then we added 2 t kosher salt, 1 1/2 T black pepper* & 1 T parsley. (I'm betting this was supposed to be fresh parsley but we used dried as we had it on hand). We mixed this with the chopped up pork.
![making homemade sausage](http://farm3.static.flickr.com/2373/2278182827_4be1bf5a0a.jpg)
Then the whole thing went through the small blade on the grinder. We used 1/2 lb in last nights dinner.
![making homemade sausage](http://farm3.static.flickr.com/2355/2278974364_0f9fb86940.jpg)
This cut of pork maybe a little leaner than the shoulder or butt so a little olive oil helps while browning it. The rest went into 1/2 lb portions in the freezer for later use.
![making homemade sausage](http://farm3.static.flickr.com/2169/2278973386_e8980cb922.jpg)
And how was it? *Well it was good but Matt made a little mistake when writing down the seasoning & it should have been 1 1/2 teaspoons of pepper not tablespoons, so we had some peppery sausage. Matt actually really liked the way the pepper worked with the fennel but next time we'll definitely cut back & we'll always double check that big & little "t."
3 comments:
Hi Kat-
I love sausage and I've never even thought about making it at home before-- it's a really good idea. Using the lower fat cut of meat would be a lot healthier too....
Jen - its really quite easy with the Kitchen Aid. We've made ground chicken for burgers & beef for chili too. Are next experiment will be actually making cased sausages
What a lovely post - it inspired me to want to give it a go.
Thanks you.
Ps: You've been tagged
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