Sunday, February 15, 2009

Sausage fest!

Ha, let's see how many people accidentally find this blog entry while searching for something else entirely!

Hey, so we made some sausages yesterday, I thought it was a resounding success, especially for a first attempt. Ross, being his own harshest critic, says it was okay but not awesome... And to that I say "pfft". I'll agree that they didn't taste exactly like his Nonna's sausages, but they were pretty amazing in their own right... I'll let the pictures speak for themselves.







Intestines are pretty much gross. These had already been cleaned, but you have to wash them again before you use them - but really, can you ever wash them enough? I don't think it's possible.



Team effort, yo!

And this one reminds me so much of Sigga's Christmas posts.



Afterwards some of Ross' friends from Kalamunda came over to help us eat them, and they were delicious! It was a really fun night, and I look forward to doing it again.

Oh yes and Ross has some stuff to add...


Oh and this is for Thor. Anna said you would like to know about the parts that make up the grinder.
The white thing is for stuffing the meat down the spout of the grinder. You can use your fingers but one sausage making day my cousin lost the tip of his finger and since then we have used the stuffer majig... but you probably wouldn't need to worry about that.

to the right of the stuffer majig is a cone shaped funnel device this is for loading the intestines or sausage casing onto. Tie a knot in the end of the casing and then start filling it with mince.

The two perforated steel plates are for getting a coarse and then finer mince. You should mince all your diced meat through the coarse plate and then add all the herbs and spices. Once you are happy with your mix then run it through the finer plate.

The L-shape piping is for housing the drill shaped object, the plates and the cutting blade. And also the long end of the L is where you stuff your diced meat.

The drill shaped object forces the meat towards the blade and then through the plates. The drill is attached to some sort of drive shaft, whether it be a manual crank handle type or in my case electric. For along time my Nonno did this manually, until an uncle attached it to an electric motor with a sewing machine pedal controlling the speed of the grind.

The metal rectangle plate with the hole fixes to the top of the L-shape piping where you would load mince to make sure you have a ready supply to be stuffed down the pipe ensuring a constant flow when stuffing the casings.

The ring shaped object is a threaded cap that screws onto the short end of the L-shape piping this holds the drill, blade and plates firm and secure.

I hope that I have explained this well enough.

5 comments:

Northern musings said...

Brilliant!! So what herbs and spices were put in the sausages???? Why did they not pass muster for Ross - what was his critique? They look damn good and yes I think that Joe can come and be sausage snatcher next chrissy!!
take care

Anonymous said...

I'm impressed Ross! Can you smoke the sausages? Do you add any extra fat or saw dust like the butcher? Enjoy your working week. Lots of love Mum

Maja said...

Man, they look like awesome sausages! Mincing your own meat, what a great idea. I was going through our freezer the other day and found 3 or 4 packs of minced beef. The only thing I use it for is chilli con carne, so I guess I was being a bit enthusiastic, or it was on special.

Sassages has become a favourite saying of ours recently. You know, just saying it for no apparent reason, or when talking about food shopping. It just sounds funny to say it that way.

dan said...

GARRRRRR YUMMM

olga said...

Ross used: chilli, garlic, salt, pepper, paprika, aniseed, dried basil and a splash of red wine... No sawdust, but a little bit of fat for flavour!

They weren't quite like his Nonna's 'sassages' (thanks Maja, I'm keeping that), hers are a lot redder and have a different flavour. Then again, they usually dry them, so there's some sort of preservative salt added, but we're not sure what. Ross has asked his aunt exactly what they put in theirs.
In the meantime, we'll do sausage experiments! Any suggestions?
x