Red Wine Garlic Sausage

I LOVE that clip. Every time I made sausage at school or work, all I could here was that song - "Mañana (Is Soon Enough for Me)" by Jackie Davis. And now I get to hear that tune at home! As you may have seen from fb posts, I received the grinder attachment for my KitchenAid and a sausage stuffer and today, it set out on its maiden voyage!

STEP 1:
Cube a nice, fatty, 5# pork butt. Season it with minced garlic, salt, and pepper. Into the freezer to get super cold, but not quite frozen.

STEP 2:
Grind it with components that have been placed in the fridge, into a bowl, that is chilled. RULE #1 of making sausage is to keep your meat and equipment as cold as possible. This results in the most desirable consistency in the sausage.

STEP 3:
Mix it with the paddle attachment in the KitchenAid. As it mixes, slowly add cold red wine. This adds flavor, moisture, and aids in the emulsion. You could stop at this point and make the sausage into patties or cook it crumbled like ground beef in a spaghetti sauce, like we did last night. OR continue to step 4.

STEP 4:
Stuff it in hog casings that have been soaked in room temperature water for ~30 minutes and rinsed.

STEP 5:
Eat it.

And hopefully, I'll be taking down my own venison this weekend to turn into more sausage!

A few more experiments with the grinder and stuffer, then I'll graduate to dried and cured sausages. That'll be fun.