Saturday, 24 February 2018
A busy week
I found sausage casings in the grocery store of all places. They are salted and in a little plastic salad takeout type container. I wanted to only soak half of them, but they were actually knotted up in the container. I was worried both about ripping them, and how to store the ones I had separated but was not using. I ended up soaking all of them. I know now that since the sausage casings are heavily salted, I can just pack them and the salt back into the container and store in the fridge for several months more. Luckily, they still had some this week, so I purchased another packet of them for future use. These things are fairly difficult to source in this area.
I was soaking them because I'd found pork loin on sale and turned one of those huge slabs of meat into sausages. Next time I'd use more fat, but although a bit dry they are tasty. I was playing around with fat content because I really am not fond of those really fatty, drippy 50% fat sausages. I'd read you could go as low as 20% fat, but I don't think I had quite that much in this batch. They were awfully good with gravy though. I'd purchased a sausage stuffer attachment for the stand mixer at a ridiculous price, but there were only 2 of them in the store and I'd never seen them before. It was worth every penny of that ridiculous price as I was able to grind, mix and stuff the sausage casings by myself. It was a bit fussy and for sure, would have been easier to do with 2 people, but wasn't necessary.