An Easy Route to Savory Sausages

[lsanderson]

Merguez patties.
By MELISSA CLARK
Published: March 20, 2009

I borrowed the food grinder and sausage stuffer attachments for my KitchenAid mixer from my dad. I ordered salted sheep intestines online and soaked them while I stuffed cold cubes of pork and fat through the grinder. After seasoning the meat, I extruded it into the casings, gleefully watching the floppy strands blow up like those long narrow balloons usually twisted into puppies.

The sausages were satisfying to make and marvelous to eat, and gave me culinary bragging rights for at least several months. I fantasized about regular sausage-making sessions, stocking the results in my freezer to serve to my awe-struck friends. More

Comments

[jedimindtrick79.livejournal.com]

I really got hungry just looking at that.