About two Christmases ago, wife kitteh bought me a meat grinder / sausage stuffer. And then life happened and it sat out in the garage until today. I finally had some time to play with it, so I made Cajun Boudin.
Making sausages is all about technique. The grinding and the stuffing is not like anything else I'd done, so the first trials were messy failures. I finally figured things out and ended up with a decent amount of sausage. The filling tasted good, fried up in a pan, so I figure the sausages will be good, too.
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| First, you boil pork butt,pork liver and some other odds and ends. Those get ground up. |
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| Then you add rice and spices to the ground mix and turn it over real good. |
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| Threading the hog casing on the stuffing nozzle took a little effort, but once I figured it out, it was easy. Similarly, figuring out just how full to make the sausages took trial and error. My first attempt burst the skin and I had to stuff the filling back in the grinder. No loss there! |
Making your own sausage is a non-trivial task. I'm guessing that you need to allocate about 4-5 hours for the effort. Next time I do it, I'll do a lot of sausage because it's the prep and the cooking that take the time. I figure doing two or three different types would only add an hour to the process.
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