My friend H had a very full freezer, and to help him out with good food for the holidays, I offered to teach him to make sausages. Since H had both lamb and pork available, we used this opportunity to make the ole tasty (Sage and Ginger Breakfast sausages), and to also try out making Merguez. Again, we trusted the proportions of Polcyn and Ruhlman’s Charcuterie book, and made double batches of each one. We had two mixers and grinders, and got to put the new accessory for the sausage stuffer to work. (It functions swimmingly!) I think H was a bit surprised at how much of a time commitment fresh sausages can be, and I was shocked at his complete lack of puns and innuendo or seventh-grade humor while we were stuffing the casings. I’m guessing he’ll make up for it at a later occasion. I’d be disappointed if he didn’t. Note to H: This is a rare event- I am appearing in a photo on my blog. You should feel honored! 😉
So far, the feedback on the merguez has been positive, and I expect I’ll be doing some more drive by gifting in the next week or two.