Bismillah [hidayahnet] lihatlah

[KakChek]

Costco's $0.99/lb ground pork: a terrific bargain!
Measuring spices after meat has been weighed . 
Use only the freshest spices! Here rubbed sage is being measured out.



Mix thoroughly. Adding about a quart of water for each 20 lbs of grind makes mixing much easier, and lets the mix flow through the stuffing tube more easily, too. Important for small-bore casings! This is 48 lbs of fragrant breafast sausage. Sage and Savoury are the principal flavors.

Add the mix to the Leonardi cylinder. Eliminate air pockets as you go, otherwise your machine will "break wind" every so often.
 




 Lubricate the stuffing tube with 
 
Here the operator has run a hog casing up onto the lubricated stuffing tube and has tied a knot at the end of the casing.




An overall view of the operation, showing Crankman, Operator (a novice) and Kibbitzer in the background (silent at the moment). This Leonardi machine holds 22 lbs of mix. Having lots of plastic bins is a must if you're making anthying more than 20 lbs. of sausage.
As Crankman turns the crank, out comes the sausage into the casing at a terrific clip: 10 lbs a minute! Operator must ease the casing off the stuffing tube without any friction, or it will hang up and burst. This novice is doing great! A PhD. is sausage-making is not necessary to make Perfect Sausage.
 




Novice Operator has already put 15 lbs. into the bin in the space of just a couple of minutes.... and she has never even done this before!

 Imagine her pride at such perfect SausageManiacal production! This is better than winning the state volleyball championship.... 




Arrow points to air caught in the casing. Not to worry: it all disappears after a few hours. Air suddenly erupting in the casing may be startling, but it is of little consequence




 Here's another novice operator filling the bin with Big Bore sausage.

Note red wine in foreground: essential to lubricate Operator. Crankwoman is at left. Great strength is not necessary. Just good timing, like a dance.





 
This photo shows the precision Fr. Dick vertical crank stuffer in operation (12 litre model). The cylinder will hold a little more than 24 lbs. of mix. A good team can empty the cylinder in under 10 minutes (with high-quality hog casings). Small bore sausage takes longer. If you really know what you're doing, you can crank and stuff by yourself and fire the crank-lady!
A close-up showing breakfast sausage streaming from the stuffing horn of the Fr. Dick machine
 
 




Sheep casings, because of their small bore, take a lot longer to fill. Here's the end of a perfect run: about 25 feet of breakfast sausage. The next step is to twist it into links.
 
Slowly pinch the casing where you want a link to start, and twist the link clockwise. For the next link, twist counterclockwise; then clockwise again, and so forth. Be very gentle, or you'll burst the casing! 




Twisting big-bore links of Italian Wild Fennel Sausage. Remember to be gentle: all natural casings are quite delicate. (If you look closely, you'll see a burst link.)
 
The next-to-the-last stage of sausage-making. These are breakfast links getting nice and brown. (Well, actually, they're done, that's why the flame is off. Only an idiot would leave tongs in the pan with the flame on!)
Info from Mealtimemenus
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Sometimes the simplest solution is the most elegant.


  
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