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SCRAPE THE LOOSE SALT OFF the sausage casing and set the casing in a
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bowl of cold water to soften for at least 30 minutes. (You will need
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only about 4 feet of casing for this amount of meat, but it's useful
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to have extra in case of ruptures.) Cut the pork and fat into pieces
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that will go through your meat grinder and grind them, using the
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coarse blade. Mix the salt, pepper and fennel seeds thoroughly into
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the ground meat. (Hands are the best implement.) Then mix in the
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wine. Drain the casing, open one end gently with your fingers and run
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a stream of cold water into it, to flush any remaining salt out of
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the interior. Thread the casing onto the stuffing horn and fit the
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horn over the meat grinder. Feed the sausage meat through the horn,
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supporting the emerging tube of sausage with your hands to prevent
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rips. (Actually, sausage making is much more conveniently done with
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two people.) When all the sausage meat is in the casing, lay the
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filled tube on the work surface and pinch it at 4-inch intervals to
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produce individual sausage links. At the same time, fill and firm any
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air pockets in the casing. Tie off the links with kitchen string.
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Coil the sausages onto a plate and set it, uncovered, in the
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refrigerator to season for 48 hours. Turn the sausages over once or
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twice during that time.
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