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.