sausage making is time consuming. i prefer recipes where the allotted time is expressed in minutes, not hours, unless there's a large hunk of meat involved. when recipes are expressed in days (like this one) i tend to chuckle and move on. but sausage is different. particularly if you don't have a Salumi or Schaller+Weber around the corner. it's a great weekend project.
Saturday i bought the pork, fat, casings, and seasonings. decided on two batches. one using seasonings from the Canal House gals (anise and fennel) the other using that ethiopian berbere spice blend. i based my #'s on the ones in Canal House pretty much.
1lb pork fat
30-40 gram salt*
4g fennel seed or ground
4g anise seed or ground
garlic to taste and maybe chives?
note: it's important that the meat stays cold throughout the process or your sausage will come out with a santorum like consistency. and we wouldn't want that now would we. (for my canadian friends refer to urbandictionary.com to make sense of this).
*note on salt. over salting sucks. you can't fix it. i did this batch with 40 g and it was pushed my salt envelope. if you like supermarket sausage/luncheon meat saltiness 40 g might be ok for you.
we ate the long one last night for dinner, in honor of the finance guy.