I made my first batch of sausage to try it and made a chorizo using a recipe from Charcuterie. It turned out pretty good.
I followed the recipe and learned a few things on the way.
|Grinding the meat.|
|Stuffing the sausage.|
It is also a good idea to chill the grinder (freeze) as it will help keep the meat cool and the grind working correctly too.
|Ready to cook or smoke.|
As a first try goes I think this was successful. There are a myriad of sausages I want to make but the top three right now are:
As I make them I'll share them online and some of the lessons I learn. If I change the recipes up I'll share my alterations too, but for now back to the grind.