Our first time making sausage

How is this for adventures in cooking — we made our own sausage links. Inspired by the currywurst we ate in LA, we decided to make that with a curry ketchup sauce. 

As I suspected, making your own sausage is the kind of thing we don’t do very often because it is a pretty involved process.

First you run your meat (pork butt, in our case) through a grinder. We used the grinder attachment for our KitchenAid mixer. I think we actually ran it through twice, with the finer plate the second time.


Not surprisingly, Sadie was very interested in this.


Raw meat everywhere, gah!

The currywurst is supposed to be really fine, like a hot dog. So you actually take the ground meat, mix in some other ingredients, and then run it through the food processor.

Then you’re ready to actually stuff the sausage. For that you need the sausage stuffer attachment. You also need casings, which we got at the Local Butcher Shop in Berkeley. Did I mention you also have to pre-soak those, changing the water halfway through, then put water through them so they puff out?

Mike did the actual stuffing while I pushed the flavored meat through the grinder. There was no way for it not to look ridiculous, so of course we laughed a lot. But he said it wasn’t too hard to get it inside the casings and twist it into links.

We sauteed the links in a cast iron skillet while we cooked the currywurst sauce, which also had many steps.

By this point I was like, let’s just eat the f***ing things! But we were rewarded in the end. I thought both the sausage and the sauce were really tasty. We had tons left over, so we’ll be eating currywurst again. Which is good, because I don’t know when we’ll have the patience to make it next.


Toothpicks required for authenticity.

Here are the recipes we used: sausage and currywurst sauce

Enchiladas verdes

I get my fair share of daytime TV watching now that I’m home with Harper, and that’s how I discovered Pati Jinich and her fabulous Mexican recipes (I think on The Chew). I decided to try her enchiladas verdes, which both sounded really good and allowed me to try some new ingredients like tomatillos and Mexican crema. 


Isn’t that color gorgeous?

Her recipes always look really yummy and she seems like a genuinely nice person. Can’t say that about all TV chefs…

So, I tried the enchiladas and they were fantastic. The main reason was the tomatillo sauce. It was super easy to make, and it had this wonderfully tangy, sweet flavor. You could put that on a piece of cardboard and it would taste good. 

We had leftovers from a homemade roast chicken, so I think that helped, too. 

I had never tried “passing the tortillas through oil” to get them nice and soft, but it totally worked. 

The only thing I changed was to add a little bit of the queso fresco and tomatillo sauce to the chicken before I rolled it up. I was afraid it would be too dry otherwise. And next time I think I would leave the raw onion off the top. But otherwise, this is a great recipe I can highly recommend. 

Another bonus: I learned that I really like Mexican crema in place of sour cream. It’s just a little bit thinner. I actually used some to make ranch dressing and it turned out perfectly. Cool!