I don't usually do a test of a sausage mixture before stuffing, it is what it is right? But I do write down everything I put in and I have notes from almost every sausage I've made (I've got this blog too). When stuffing there is always a little bit at the bottom of the canister that doesn't make it in, that's what gets fried up for snack after a job of grinding and stuffing. Let's get to it:
here are some whole spices about to be ground, Fennel, mustard and coriander. I add salt, spices and powdered milk to the diced chicken.
I dice up some parmesan cheese and put it in the freezer before grinding.
The grinding station is set up, the cheese is mixed with the chicken and we are off and grinding. After grinding I mix in the parsley and a bit of vinegar and water.
Here is a hank of hog casings. Bonne Femme picked them up at Grant Park Packing.
The stuffer is loaded, let's get cranking.
I can run the stuffer solo, but it more fun with two.
Seven pounds of Italian style Chicken, Parsley and Parmesan sausage. That's just a tune up for tomorrow, Sausage Week continues.