Making Home-made Sausage at Fox Hill Bed and Breakfast Suites
So many of our guests rave about our home-made Bacon and home-made Sausage. Today, we will speak about how we make our sausages.
Every home-made sausage starts out the same way. We learned to make sausage in the fresh, basic form first.
Then it was just a matter of learning some simple steps to that technique and you can produce any sausage you want. Every time we make sausages, it is different. One reason is that we make 15 pounds at a time, and the time between each preparation is long enough to forget what was done in the past.
Last week, we finished 15 pounds and still have it a good memory of what we did; we can pointedly define some tips based on experience; however, we are by no means an expert.
We source our pork locally when possible; sometimes we need to go to the big city to get the meat. We butcher the shoulder to fit in our grinder, which are strips about one inch by one inch however long it happens to be.
We grind the pork, divide it, and then season with one of five different seasoning mixes we purchase on-line. I make a standard breakfast sausage, a maple flavored sausage, a southern style seasoning, one with some heat to it, or a charred grilled seasoning.
We source our natural casings online as well. We have found that Amazon has one of the best natural casings available.
The videos show the grinding process and the stuffing process. Many experts will stuff a casing making a 2-foot long sausage and then twist the casing to the size they want. The expert you watch on videos never breaks a casing. We have changed our technique because we are not experts and cannot imitate the experts. Imitating the experts’ leads to many broken casings and high levels of frustration.
Why we make different kinds of Sausage:
Making and serving all the same sausages seems too much as if we are eating the same thing all the time.
So, visit Fox Hill for more than one night and we guarantee that you will get to taste one of our home-made sausages.
Therefore, what are our tips?
- Use fresh pork
- Add the amount of ice water specified
- Rinse the natural casings for one hour and then let sit in refrigerator overnight
- Let the mix rest overnight
- Twist each link as it comes off the stuffing horn
- Freeze on a cookie tray
- Cut apart and place in zip lock bags
- Boil the frozen sausage for 10 minutes
- Brown in a cast iron skillet
- Enjoy your creation!