I set to making 2 kg of teewurst and 1kg of mettwurst.
Half way through my meticulously organised task, my mincer attachment on the Kenwood cracked through the cast iron thingummy that holds it in place, and the whole bowl ended up all over the kitchen floor.(Seems my kitchen floor gets a lot of work these days.
Anyway, cleanup completed, a borrowed Kenwood fetched from my parents, more meat defrosted and I was on the way again.
In the emulsification stage my 1400 watt food processor overheated and cut out, so I had to wait it out.
Finally, I got the sausages made and into their little cardboard box to ferment. Cleanup done and hit the sack.
It was a much bigger day than I had anticipated.
The question I have is this:
Does anyone have any suggestions how to get the last bit of emulsified goop that remains in the stuffer into the last part of the fibrous casings? What a mess I made!
I know you can make patties out of them, but maybe someone has a tip?
Regards Ursula
