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http://farmgirlgourmet.blogspot.com/2011/07/rose-colander-winner.html
Let’s make some sausage now….
Because I made 2 batches of sausage on this day, I only did 2 lbs of pork butt (shoulder) which made about 6 links of linguica.  In this bowl is fresh garlic, salt, white and black pepper, lots of paprika, liquid smoke, red wine, fresh oregano, sugar and chipotle chili powder.  Mix it all together with the cubed pork and it’s time to stuff.
I use natural hog casing, but if you’re squeamish about touching hog intestines then you can use synthetic casings with similar results.  This is 10 feet, enough for 5 lbs of sausage.  It needs to soak for a bit and then you’ll need to run water inside of the casing to rinse it out.  I usually add enough water to make a 4 inch long balloon and then run it the entire way down the casing.  It’s a delicate process as you don’t want to make knots.
Attach the large grinding plate and fire up the mixer.
Lesson learned – don’t over-stuff the chamber with meat. Â This results in a not-very-fun sausage making experience. Â Let the machine work for you.
See how large the grind is? Â This is a good thing to give you texture in your sausage. Â Too small and it will look like hot dogs.
Cut off the desired amount of casing and slip it over the sausage tube insert. Â Some say to grease the tube, but I’ve found it works better without. Â Make sure to tie a knot in the end of the casing.
Start filling the casing with the sausage mixture. Â You can twist your links as you go, but I’ve found it’s a little easier to wait until the end. Â Just don’t stuff the casing too tightly or it will burst when you twist. Â Think balloon…too full and POW!
This process is made much easier with the addition of more than 2 hands. Â My darling daughter has become my sausage making sidekick and has perfected the right amount of meat mixture to add to the stuffer to prevent air pockets in the sausages. Â She’s such a rock star. Â Twist your links and go fire up the smoker.
43 comments
Just so you know sweet bread is just that.
Sweet breads is the thalmus gland of a milk fed calf, not the brains.
I lived in Hawai’i for I time, so I learned to love Portuguese sausage. I wish I could make it myself, as I cannot find it where I live now.I have no grinder.
I love the rose-shaped colander sets from Zak Designs. Please enter me into the contest to win a free one. The best part of the rose-shaped colander is that they are easy to pick up by their “petals”. Thank you.
gailroselam@yahoo.com
Following on Google RSS as well!
The linguica looks fantastic!
Of course, the rose colanders are adorable but I also like the flour/rice scoops, the confetti nesting bowls (can’t decide between the bright colors or the white), and the petals and bloom table art!
And Zak on Twitter as well. They have great stuff!
Following you on Twitter now as well.
Just found you the other day on Facebook!
Their melamine bowls are gorgeous!
I like you on FB too:)
I like ZAC on FB
The Confetti mixing bowls are my fav! I love ZAK! Also, love your website:)
I follow you on twitter, you follow me on twitter! 😉
I like you (love you!) on FB
I follow Zak on Twitter!
I like Zak on FB!
I am LOVING their hot chocolate collection!
I like Zak! on Facebook
summerflood at mac.com
I follow you on Twitter (@summerflood)
summerflood at mac.com
I follow Zak! on Twitter (@summerflood)
summerflood at mac.com
I really love the cute cupcake holder!
summerflood at mac.com
this is my mom!!!!!!!!!!!!!!!!!!!!!!!!.Her food is soooooooooooooooooooooooo good.Those sausage dogs are really good
Beautiful sausages..heck I’m proud of you! I’m not in it for the bowls…just want you to know you rocked the sausages girl. Farm girl.
Blue Confetti bowls.
Kim Payseur
Heather, I have linguica envy! I better learn this skill fast! I am so behind with Charcutepalooza challenges.
I can see why your grandmother was proud of you – you rocked this! I’m truly impressed.
also, “like” you on facebook! 🙂
I love the daisy bowl set!
Colorways Mixing Bowls, definitely!
Jen
Oh My! I just finished peeking into the ZAK site…& i LUV the 7-pc Bloom serving set in magenta…cute as a,,, daisy! lol!
I had no idea what ZAK produced,,,and yet I drive by them every week….
Thanx for the heads up on their fun products!
>^..^<
OH YUM! you make this look rather easy to do,,,,
I watched tonights episode of the Chef Gordon Ramsey cooking show where a gazillion people tryout to be a master chef,,,tonight’s challenge was to make sauage…and you are so spot on right about the texture,,,to much grinding leaves a ‘hot dog-gy effect for the sauage….as Ramsey pointed out.
Your’s looked Perfect!
:>)
This looks sooo good. I NEED to get this attachment. I can only imagine how good fresh homemade linguica is. Yum!
Amaaaaazing post!
Great post! looks totally delicious!
I totally love the ECO collection
I am following you on twitter now.
I am following Zak on twitter.
Love the Wild Flora dinnerware and placemats!
Lovely sausage-making! I learned the hard way about overstuffing the meat grinder… never again. I also learned doing this with chicken is a lot grosser than doing this with pork. Me might stick to the pork at this point 🙂
I follow you on Twitter.
I like the egg tray!
I already follow you on Twitter.
Well that looks pretty amazing! I love linguica but have never tried to make it at home. As for that giveaway, I would love their square, stacking salt mill-very attractive and clever.
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