'Making Sausage' Meat Jesse - Brewed for Food Education Series

Making your own sausage can seem intimidating, but why let the hairy-armed butcher down the street have all the fun playing with meat and hog casings when you can do it yourself?

Now, you can get an expensive meat grinder that you’ll end up using twice every 3 years, or you can just get the sausage attachment for that sexy Kitchen Aid you HAD to have as a wedding gift that was probably only plugged in one time since you took it out of the box.
Meat Jesse’s Pro Tips:

● Equipment must be kept cold at all times
● Always use natural casings
● Meat must be kept cold and cut into small chunks that will not clog your grinder
● Use cold beer as a meat lubricant when stuffing the machine
● When making pork sausage, use pork butt because pork butt is the best butt
● Don’t over-stuff your sausage

Meat Jesse’s German Grandma’s Thuringer Recipe:

8 lbs (trimmed down to 6lbs) pork butt cubed into 1 ½” pieces
1 TBSP Coriander
1 TBSP Fennel
1 TBSP Marjoram
1 TBSP Thyme
1 TBSP Rosemary
Salt, as needed, no less than 1 ½ TBSP

Enjoy that meat!

Видео 'Making Sausage' Meat Jesse - Brewed for Food Education Series канала Goose Island