Homemade Sausage Making

Chaurice sausage straight out of the Marianski book. I was a little heavy handed with the onion and spice intentionally but it is very good.

Looks good. Onion should be heavy handed shouldn't it?

I though so and the garlic.

This is just my opinion but if I'm making something like this and its going to be used in a dish like Cajun or Basque I tend to up these ingredients since they are only a small portion of the overall dish. Using spices on the low end seems to end in the meat being somewhat diluted in flavor after the second cooking. Don't know if that makes sense.

This was my second or third batch of Chaurice and it may be my age but the first ones seemed bland. Perhaps Stan Marianski works on the premise that you can add more easily than subtract. He does recommend a taste test patty.

Looks great ol' timer! Hey pal, you may wan't to sharpen a pair of scissors and use them to cut your links. They'll leave a clean "sliced" effect if the meat has "set" just a bit.

And hey, if any beginners out there are trying to sharpen their scissors, remember to never, ever touch the flat blade (contact) surfaces with an abrasive. The very thin edges are the only surfaces that should be sharpened.

Best Wishes,
Chuckwagon

It worked just like you said. We are invited to a bonfire and cookout Saturday and everybody brings something to grill and a side. Should be fun.

Time for a follow-up. Everyone thought the sausage was excellent. Only the fat women refused it saying that they were on a diet. I didn't tell them it wasn't working.

I bet these fatties made short work of the cream cakes and came back for seconds but wouldn't try a properly made sausage. What a joke!!!!!!!