Geir Widar
TVWBB Wizard
Translated- sausage party
I asked a friend of mine what he wanted for christmas, and he answered that he would like to visit and make sausages. I liked the idea, and here are the results.
As usual, click on the pictures for large ones.
February is the best time to make sausages. First of all, it’s freezing cold, and the world’s largest freezer is just outside of my front door. Next, pork belly is very cheap in December, so I usually stock up my fridge. The rest of the year the price can be five times higher or more. Pork ribs are used as a traditional Christmas dinner, so I just try to pick up the pieces that nobody else wants, the ones without bones in them.
As you can see, it’s quite easy to keep everything cool just outside your front door.
No pictures of the grinding, but this machine, a Kenwood, grinds semi-frozen belly without problems. It also stuffs sausages as it should as long as we are two persons to operate it. One to control the actual stuffing, and one person to feed the grinder with a sausage stuffer attachment. it will be harder to get good results if you are alone.
I learned that I will grind some of the mixture with a finer plate the next time, to get a better binding in the mixture. I used the finest plate on some of the four different kinds I made, and they came out with the best texture.
We made about ten pounds of sausages in total. Here’s some of them, before twisting the links.
In the cellar, to dry a bit before smoking the next day.
- Paprika and unions
- Garlic and basil
- Panchetta and garlic
- Jaktwürst from "Charcuturie"
And the last shot- smoked and ready to eat. I have no plated shot, but all four kinds were delicious!
Thank you for your time.
I asked a friend of mine what he wanted for christmas, and he answered that he would like to visit and make sausages. I liked the idea, and here are the results.
As usual, click on the pictures for large ones.
February is the best time to make sausages. First of all, it’s freezing cold, and the world’s largest freezer is just outside of my front door. Next, pork belly is very cheap in December, so I usually stock up my fridge. The rest of the year the price can be five times higher or more. Pork ribs are used as a traditional Christmas dinner, so I just try to pick up the pieces that nobody else wants, the ones without bones in them.
As you can see, it’s quite easy to keep everything cool just outside your front door.
No pictures of the grinding, but this machine, a Kenwood, grinds semi-frozen belly without problems. It also stuffs sausages as it should as long as we are two persons to operate it. One to control the actual stuffing, and one person to feed the grinder with a sausage stuffer attachment. it will be harder to get good results if you are alone.
I learned that I will grind some of the mixture with a finer plate the next time, to get a better binding in the mixture. I used the finest plate on some of the four different kinds I made, and they came out with the best texture.
We made about ten pounds of sausages in total. Here’s some of them, before twisting the links.
In the cellar, to dry a bit before smoking the next day.
- Paprika and unions
- Garlic and basil
- Panchetta and garlic
- Jaktwürst from "Charcuturie"
And the last shot- smoked and ready to eat. I have no plated shot, but all four kinds were delicious!
Thank you for your time.
