Saucisse!!!

So in the spirit of this being a blog about both bread and sausage making I have produced some fine sausages. While bread making is pretty simple and can be pulled off with minimal equipment (i.e. just an oven), sausages making will require at minimum something to help stuff the casings. I used a Kitchen Aid with a sausage making attachment kindly lent to me by my brother and sister in-law. I have in the past tried using this device to both grind and stuff the sausages, however it is not a very convincing grinder (I get the meat ground at the butcher). It will stuff the sausage, but it is not very user friendly. My local butcher is holding a used Italian made sausage stuffer that I hopefully will purchase in the near future. So on to the recipe.....

I kind of came up with this recipe on the fly. Its not really culturally specific, its more of a "things i have in spice rack" and "greatest hits of my flavor palette" type of sausage. Lets call it the Wrangler.

The Wrangler
-1 kg Pork Shoulder (coarsely ground)
-Natural Sheep or Pig casings
-1 Egg
-60 ml Beer, White Wine or Chicken Stock
-1 tsp. White Pepper
-2 tsp. Salt
-1 tsp. Ground Mace
-1 tsp. Ground Cardamom
-1 tsp. Marjoram
-1 tsp. Ground Coriander Seeds
-4 Red Chilies (finely chopped)
-3 Cloves Garlic (finely chopped)

The Wrangler