What an exciting adventure Christine took us on. We made 3 different types. Spicy Italian, Chorizo and Spicy Chicken.
The process started with ensuring that all our equipment was sterilized and clean. From there we moved to chopping all ingredients and mixing up the spices. The first batch of sausages that we started was the ones that Anne had chosen which was the Spicy Italian. This was a pork based sausage with a "kick". The meat was ground once using our KitchenAid mixer and then fed through the sausage tube. It's really interesting to learn all the steps and surprisingly easy once you know what to do. This sausage had a really nice spicy "kick" which we all found to be really appealing.
The next sausage was the one that I had chosen which was the Spicy Chicken. This sausage had feta cheese, jalapeno, garlic and cilantro in them along with several different spices and red wine. The chicken was ground twice. The first grind was with only the chicken which went quite quickly and then second grind was with the chicken mixed with all the ingredients. This was a much slower/messier process. The chicken became very moist and stuck to the side of the tube once it goes through the 2nd grinding. We thought that the next time we try chicken we would do it with a single grind and see how that turns out. The taste and smell of this chicken was really good.
All in all we made approximately 70 sausages. After sampling a small batch of each of them we all agreed they were delicious. I think homemade are much better than store bought as you have full control over what goes inside. We had so much fun together. For dinner we enjoyed some of the chorizo sausage and beef sausage the Christine had made the night before. They were so moist and flavourful.
Thank you Christine for suggesting we give this a try today. We had a great time!







































