{A Meal to Kick Off A New Year Part II}

Grinding the Meat

Hopefully you’ve had enough time to digest ;) yesterday’s pasta post because we’re moving onto part two today: the sausage.

I’m not going to lie, this part grossed me out a lot a little. To start with, I don’t eat much meat and I hadn’t eaten pork in over a year, but Jeff was so excited to try this that I gave in just this one time. Of course, I did had the leftovers for breakfast and lunch, but I didn’t want it to go to waste!

Back to being grossed out (just what you wanted, right?). This task is not for the faint of heart. The sausage oozes and pushes its way through the grinder all while making disgusting squishing noises. I couldn’t help but think of Sweeney Todd the entire time I watched, eyes glued, both horrified and fascinated, as I held theĀ  bowl and Jeff pushed the meat through the grinder. Want to make this yet? Of course, it was some of the best sausage I’ve ever had, but I think I’ll have to let Jeff take the lead on this one from now on!

Ready for the steps? You can do it I promise–you just might have to cover your eyes and ears for a bit like I did!

First, you’ll need some pork shoulder. We bought a 3 pound package and ended up using about half of it for the sausage which was more than enough. You’ll also need 4 cloves of garlic, some salt, fennel seeds, red pepper flakes, and peppercorns.

Pork Shoulder

Cube the meat, and using the kitchen aid meat grinder attachment (or something similar), grind just the meat and garlic through first and set aside in a bowl.

Grinding the Meat

Add salt, fennel seeds, red pepper flakes, and peppercorns and combine thoroughly.

Meat and Spices

Grind the meat and spice mixture through a second time and place in a clean bowl. Cover, and refrigerate for at least 30 minutes.

Grinding the Meat

That’s it–homemade sausage! Now excuse me while I go pass out.

Pork Sausage Recipe

Makes about 3 cups ground sausage

Print recipe!

Ingredients:

1.5 pounds pork shoulder

1.5 teaspoon salt

1 teaspoon fennel seeds

1/2 teaspoon red pepper flakes

4 cloves garlic

1 teaspoon peppercorns

Steps:

Cut pork shoulder into cubes.

Using the kitchen aid meat grinder attachment (or something similar), grind just the meat and garlic through first and set aside in a bowl.

Add salt, fennel seeds, red pepper flakes, and peppercorns and combine thoroughly.

Grind the meat and spice mixture through a second time and place in a clean bowl. Cover, and refrigerate for at least 30 minutes.

Serve in desired format–case it, fry it, form into patties, you name it!

Note: Next, we combined the sausage meat with the tomato sauce, but you’ll just have to wait till tomorrow to get the rest!

PS–Next time we’re making chicken sausage!

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