Wednesday, June 4, 2014

And Now, Sausage Links

You've probably heard that it's not a good idea to see either laws or sausage being made.

I'm out of luck. Not only do I know how a bill becomes a law by working at the Ohio Statehouse once upon a time, but Paul has shown me firsthand how to make sausage.

I'd rather stick to politics.

I wrote earlier this year that Paul has taken to grinding his own meat with the help of our stand mixer. He recently went a step beyond by buying casings (read: intestines) at Cabela's so he could form his own sausage links.

Let's be clear: I was born in northwest Ohio. I wasn't raised on an animal farm, but close relatives have long had plenty of animals raised specifically for our eating pleasure. I'm not a vegetarian.

But making sausage links is disgusting.

Some of the meat bust through the casings, so Paul made a couple of patties out of that. Pretty good. But those giant links? No thanks.

My head knows that they are basically the same thing. But ... ick. I'll be deleting these photos from my phone as soon as I can.

First, grind the meat.

Slip the casing onto the stand mixer attachment.

Feed the meat back through the grinder and watch it slide into the casing.

Ready to cook. Yuck.

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