Several weeks ago a kind neighbour lent us several books on curing meat, smoking meat and making sausage. Danny has been reading through them most nights and whenever he comes to a recipe for an all beef sausage he writes it down. This week he had a lot of hamburger to grind and decided it was a great time to make a new sausage recipe. He sprung it on me Monday before I went to work. I was not impressed; I like to psyche up for things slowly - Danny is a man of action "Let's do it now" should be his mantra.
I looked through the recipes and on Wednesday, a day off, I started the morning grating 10 cloves of garlic with my dandy Lee Valley rasp. That's right 10 cloves and mind this is for only 5 lbs of sausage. I added salt and spices; including cayenne and pasted it up in a bowl:
Chopped up a bunch of parsley very finely:
Well maybe not as fine as I thought.Next I added some water:
Actually adding the water was important. When you're making sausage you need to use some binding agents to help everything stay mixed together and incorporated. Water is a binder and so is sugar. Our recipe did not call for no sugar. I guess it's sort of like adding as egg to the hamburger when you're making meat loaf or meat balls or when you're baking cookies or tea breads and the recipe calls for eggs.
Now I was ready to start mixing it all up with the hamburger:
In went my hands (this can be a very chilling part of the operation) and soon it was all mixed up;
I showed it to Danny and we thought it looked pretty good. He suggested frying some of it for lunch. I was going to but then I thought: I am soooo redolent with garlic from having grated 10 cloves of the stuff I'll never be able to taste if it's good sausage or not. So I made a knowing statement sort of like "We need to let the flavours blend a bit dear; I'll fry some up for breakfast tomorrow" Fortunately he bought it. So this morning we sampled it:
And it wasn't half bad. The cayenne was definitely noticeable. The garlic not so much. I must have still been quite redolent with the garlic myself because Danny said he could sure taste it. Maybe I should have waited another day before I tried it.
In the meantime the rest of the sausage has been tubed and we will cook it and take it to the Tupperville monthly potluck supper. Although the theme this month is german, this recipe is yugoslavian. We figure we'll get away with it because, well. it's sausage.
I'll let you know how the taste testing went. In the meantime be kind to one another.