Sausage Party

I prefer my sausages a little bit rougher. The oscillation between meat, fat and spices can create a much more satisfying and flavourful experience as all parts can come into play with varying strengths. My palette never tires nor does it become inured. The recipes provided will all work with the following methodology.

Method

1. Soak casings in water for about 1 hour. Be sure to change the water as the casings will be salted. If there are any casings leftover, you can always place in a bag with a bit of water and freeze again. Sheep casings are the most common but it`s often best to match the casing to the meat filling
2. You will want a large sturdy working surface. Cover with a plastic sheet to ease cleaning. The meat can be quite greasy.
3. 2.Mix the spices with the thoroughly. Take a small batch, about the size of a fist, and drop it on the work surface from about 6 inches. Gather the ball, rotate a quarter and drop down again. As you continue to do this, the fat in the pork will break down and start to glue the meat together. As the ball of meat gets stickier, drop it from higher and higher heights until the ball will hold its shape. Continue with the rest of the meat.
4. Heat a small pan and cook a small amount of meat. Taste and adjust if required. If the meat is freshly ground, you can certainly try a bit of the filling raw.
5. Remove a casing from the water place over the spout of the stuffer. Try to get as much of the casing on the spout as possible and cut off any extra. Be sure to leave about 2 inches of extra material for tying off the sausages.
6. Slowly feed the meat into the casing and try not to over stuff the sausage. You will need to twist off the sausages and you do not want to burst the casings. here is where a manual stuffer works well as the flow of the stuffing can be better managed, however, it will require an extra set of hands.
7. Once you have filled a casing, lie the entire link on the work table. You can either twist the links at regular intervals to create sausages or you can braid them through each other. The former is much easier but is not as fast as the later.
8. Grill over a BBQ, enjoy and deal with the inevitable sausage jokes.

Recipes

Hot Italian Sausage

10 lbs rough ground pork
1 cup red wine (mix after the meat has been properly mixed with other spices)
1 cup chopped fresh parsley
5 tsp salt
6 garlic cloves, minced
1 tbs ground pepper
3 tsp cayenne pepper
5 tbsp fennel seed
2 tsp crushed chili peppers
5 tbsp paprika

Sweet Italian Sausage

10 lbs rough ground pork
4 tbsp salt
1 tbsp fennel seed
2 tsp ground black pepper
1 tbsp brown sugar
1 tsp caraway seeds
1 tbsp coriander
3 tsp crushed chili peppers

Cotechino Sausage

10 lbs rough ground pork
1 cup grated Romano cheese
4 cloves minced garlic
4 tbsp salt
3 tbsp ground pepper
1 tbsp nutmeg
1 tbsp cinnamon
1 tbsp cayenne
1 tsp ground clove

Moroccan Lamb Sausage

10 lbs ground lamb
4 tbsp salt
3 tbsp ground pepper
1 tbsp cinnamon
1 tsp all spice
6 minced garlic cloves
1 tbsp ginger powder
1 tbsp coriander
1 cup chopped, dried figs

Lamb and Feta Sausage

10 lbs ground lamb
4 tbs salt
3 tbsp ground pepper
1 cup crumbled feta
1 cup chopped fresh parsley