This Oktoberfest season why not try your hand at making a German classic – sausage! If you have never made your own, you might be surprised to find out that making your own sausages is quite easy – once you have the right equipment.
Equipment: Grinder & blades, sausage casing and a sausage stuffer are all needed to make your own home made sausage. There are specialty stores that will sell all of these supplies.
The following is a recipe for Sweet Fennel Sausage This recipe can be adjusted endlessly; just keep the pork/salt/water ratio constant. The liquid needn’t be water – wine or juice can be used also.
Sweet Fennel Sausage
Yield: Makes about 30- 6 oz. sausages
Preparation Time: 45 minutes
10 lb (4.5 kg) boneless pork blade or picnic roast
3 tbsp (45 mL) salt
2 1/2 tsp (12 mL) black pepper
2 1/2 tsp (12 mL) granulated garlic
2 1/2 tsp (12 mL) ground fennel
1 cup (250 mL) ice water
- Make sure the ratio of fat to lean is around 75:25, i.e. 7 1/2lb lean to 2 1/2lb fat; boneless pork shoulder blade or picnic shoulder is ideal.
- Grind pork using a 1/2 inch coarse plate in the grinder. Make sure all ingredients are chilled. Mix in salt, pepper, granulated garlic, and ground fennel.
- Add 1 cup (250 mL) ice water and mix thoroughly. Grind half the batch again using the same size plate. Remix both halves back together. Stuff mixture into casing, link (by twisiting) and refrigerate. Wait 24 hours before cooking.