Last Wednesday 3 Mikes and a Jo went to the Healthy Butcher to learn sausage making. The owner Mario and his assistant Ryan were there to guide us in the dark arts of sausage making. They first demonstrated how to make their cheddar cheese, jalapeno, and beer sausage which tasted pretty damn good. Mario discussed the different types of meats you can use for sausage making, the importance of a good amount of fat, why a quality meat needs very little to make it shine through, and the different types of casings. You can use lamb, pig, or cow intestine. We used pig intestine because they were a good size and easiest to work with.
We decided to make a chili inspired sausage using chipotle adobo peppers, sundried tomatoes, and a melange of spices. The end product was tasty although I think it was missing some garlic, onion, and maybe some fennel seed.
Here are some pics of the night:
