among my close friends here in izu, i think i am probably the most omnivorous of the group. one guy in our group eats nothing but pan-fried chicken breasts and cheese. my canadian buddies basically live off of various cuts of pork and eggs. my buddy up in susono survives off of kimchi, beer, and meat. you get the picture.
but don’t misunderstand me. i am far from criticizing these wonderful human beings. i love meat. i love cooking it and eating it. which means when we hang out, the only natural course of action is forego all of those frilly, unnecessary parts of a meal (see: vegetables, starches, fruits) and go straight for the protein.
we built a smoker from scratch just so we could make home-cured bacon and smoked salmon and all kinds of delicious treats. but lately we’ve decided to kick it up a few notches. we decided to make sausage from scratch. a friend gave us a meat grinder, our canadian sausage matron got together the necessary accoutrements (e.g. sausage casings, pork lard, spices), and we all met in susono for a sausage pulling party. dirty jokes ensued.
despite our abundant innuendos, we ended up making nine kilograms of sausage in the end.
we dedicated three kilograms of meat to each type of sausage that we made. my sausage was carnitas-inspired, ana’s was cajun seasoned, and brian’s was a sweet italian sausage. i’m not exactly sure what spices went into the other two, but the recipe for my sausage is as follows.
mexican-style cinnamon sausage
- two kilograms of lean pork
- about one kilograms of pork lard
- one white onion
- six cloves of garlic
- black pepper
- habanero powder
- get your meat grinder out of the freezer. assemble the weapon. remember, the colder the meat grinder and the colder the meat, the easier the sausage will be to work with.
- get out your casings and soak them in water until they thaw. leave them in the water bath for a little while.
- feed the pork and lard through the meat grinder together. we found that if one person uses a small glass cup to press down on the meat while another person works the grinder crank, this process goes a lot quicker. once the meat is ground, put it in a big bowl for mixing.
- mince the garlic and the onion as fine as possible. remember, big chunks will cause the skins to break when you are filling them. try to get the veggies as close to a paste as you possibly can. once minced, throw them into the meat.
- add enough paprika to visibly change the color of the meat. add a generous amount of coriander. fresh cilantro also works super well, but if you use it make sure to use only the leaves and chop them into oblivion. the stalks of fresh cilantro will puncture your casings and it will all be over before you started.
- next, add cinnamon and cumin. be careful with both. the cumin will offer a lot of flavor to your sausage, but make sure not to overdo it. the cinnamon is crucial because it provides the delicious aroma, but it can also make your sausage a little too woody tasting if you get excited and add too much. remember, if you aren’t certain about your spices, you can always take a tiny portion, make a patty, and toss it in a frying pan to get a taste test.
- once you finish with the cumin, cinnamon, coriander, garlic, and onion, add salt and pepper to taste. last, give just a smattering of habanero powder.
- get in their with your mitts. use your hands to work the meat and make sure it is completely mixed. i like to grab handfuls of meat and make a fist over and over again. this tends to break up any bubbles of unmixed spices or large chunks of unbroken meat. it also assures your lard and meat are sufficiently integrated.
- change the nozzle on your meat grinder. we had both a grinding nozzle (which looks like a pasta extruder), and a plastic funnel-like attachment that terminates in a tube. the funnel-tube attachment is the one you want. pop it on there.
- add a little bit of your spiced meat into the top of the grinder and give it a good two or three cranks. you don’t have a casing on yet, so it’ll just come out of the tube. while this might seem pointless, it is getting any air that might be in the grinder out before you put on a casing. air bubbles in your sausage can cause problems.
- it’s time. get a casing and run your fingers from end to end to get as much water off it as you can. slide one end onto the nozzle and bunch it up (as if you were putting on tights or long socks). finally, tie a knot (or a double knot) in the end. when you are ready, tell your buddy to start a-cranking.
- as the meat fills the casing, you are going to want to put your hand under the tube and slowly guide it off the nozzle. you might need to stop and adjust the casing or use your fingers to massage it if it looks like a bubble coming on. sometimes, you might need to apply a little water to the outside of the casing if it looks like it is having trouble coming off the end of the nozzle. any number of things can go wrong. just keep your eye on it and be gentle.
- make the long tube of sausage into a coil on a plate or in a bowl. as you reach the end of the casing, leave yourself one or an inch or so to tie off the end with another knot.
- once your coil is ready, start twisting off some links. remember, be gentle.
- when you have finished twisting the links, hang them somewhere to dry out a little bit. the fridge is okay, too.
- freeze them, pop them in the fridge, or fry them right away. these particular sausages are amazing at breakfast time. they lend themselves particularly well to huevos rancheros, but they have all kinds of non-traditional applications as well.