Now is the winter of charceuterie and this weekend’s project was sausage, about twenty feet of forcemeat I mixed up and extruded into pig casings. No photos or video. Way too digusting. I trashed the kitchen and smeared emulsified raw pork and chicken over every available surface, including a Tivo remote, phone, all knives, bowls, the KitchenAid, the grinder, the extrusion tubes ….
I bought the casing in Osterville and made the forcemeat from a pork shoulder. That was diced and then mixed into two recipes – one for a sage/ginger/garlic sausage, the other for hot Italian (which I over salted). I made a third sausage out from three pounds of boneless chicken thighs, fresh and sundried tomatoes, and basil. The chopping, spicing, and grinding were fun, basically Play-Doh Fun Factory with dead pig. The filling of the casings … that was as primal as it gets in the Churbuck kitchen. I’ll spare you the details, but I found myself a little less than hungry when I cooked up a few for dinner, doubtlessly because I had just spent a couple hours a bit too intimate with my food.
The payoff for this winter dry run is going to come in May during the bluefish run. My intent is to get good at a smoked bluefish sausage only because I have always wondered if it actually might be any good.
Next – rillettes and confit.