Making Sausage – Grinding the Meat

We’re using an old meat grinder that belonged to Bill’s mom.  It’s old school, burly, and simple.  There are three dies – coarse, medium and fine.  We started with the coarse grind.

 

And then a medium grind, and then, for some of it, a fine grind.

Then it was time for taste testing.

Yum.

Bill’s batch includes lots of garlic, black pepper, and some red wine.  Very robust flavor.

John’s is a milder sausage with a subtler flavor, more herbaceous flavor.

Equally delicious!

At this point – more chilling.  The ground pork went back on ice to chill, along with the sausage stuffer.

Next – the stuffing.

Comments

[Laura]

Hi I don't know if you will still see this comment almost a year later, but I just bought a very old Universal meat chopper #333 and although it came with all the plates and handle etc. it doesn't seem to have that 4 blade thingy. Is that a necessary part that gets used everytime? Thanks for your help:)))

PS Experiment # 2 sounds tasty. Can't wait to get my universal going.