I say 'finally' due to having lost the blade for my KA grinder attachment...then getting a new one from Amazon only to discover the new blades are thinner. Had to hunt up an old style one on Ebay and wait again for delivery. Back in business now. I had all the ingredients ready to go so it was a grind and stuff day. The test patty was awesome with flavors of caraway, onion, garlic and mustard definitely coming through. They are resting overnight in the 'new' (to me) garage fridge and will be poached off tomorrow. Then, on to Andouille? Chorizo? Linguica? My list has become endless. Recipe is from Warren Andersons book Making Sausage with some tweaks, mainly rounding up the spices
2 # pork butt
½ # bacon
½ # sauerkraut, drained and squeezed
1 Tbl salt
1 ½ Tbl light corn syrup
1 Tbl onion granules
1 tsp marjoram
1 tsp ground mustard-packed
1 tsp ground caraway seed
1 tsp garlic granules
1 tsp white pepper
1 tsp whole mustard seed
½ cup powdered skim milk
¼ cup water
Grind the pork & bacon with 3/16” or larger plate. Refrigerate. Chop the kraut, transfer to large bowl. Add all else to same bowl and mix well. Refrigerate at least 15 minutes. Add the chilled meat to the seasoning mix and thoroughly mix. Chill again while preparing casings. Make links or rings. Rings are traditional. Chill overnight in a covered container. Wrap and freeze or eat within two days. Usually poached in beer then grilled or sautéed.
ground butt & bacon
mixed with the kraut & seasonings
did long links
ultra close view
test patty....me thinks would also be great grilled on a good roll
2 # pork butt
½ # bacon
½ # sauerkraut, drained and squeezed
1 Tbl salt
1 ½ Tbl light corn syrup
1 Tbl onion granules
1 tsp marjoram
1 tsp ground mustard-packed
1 tsp ground caraway seed
1 tsp garlic granules
1 tsp white pepper
1 tsp whole mustard seed
½ cup powdered skim milk
¼ cup water
Grind the pork & bacon with 3/16” or larger plate. Refrigerate. Chop the kraut, transfer to large bowl. Add all else to same bowl and mix well. Refrigerate at least 15 minutes. Add the chilled meat to the seasoning mix and thoroughly mix. Chill again while preparing casings. Make links or rings. Rings are traditional. Chill overnight in a covered container. Wrap and freeze or eat within two days. Usually poached in beer then grilled or sautéed.
ground butt & bacon
mixed with the kraut & seasonings
did long links
ultra close view
test patty....me thinks would also be great grilled on a good roll
