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.
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.
Posted by: Laura | October 20, 2012 at 10:46 PM