It seems like almost everytime I go to a garage sale I see an old-fashioned meat grinder for sale. You know one of those hand crank ones for making your own hamburger. I have one stuffed away somewhere in our pile of odds and ends. In the past, I have not really considered them of any great value. I figured I could get by without any hamburger.
However, I have been studying different ways to preserve meats without refrigeration. I am amazed at the wide variety of sausages that were used. They made them out of almost any type of meat, beef, pork, chicken, lamb, venison and other wild game. Everyone of these recipes called for you to either grind or finally cube your meat. Now being the basically lazy person that I am, cutting finely cubed meat seems like a lot of work. So I decided it is time to dig out that old grinder and make sure it works well and maybe even get a spare.
Here is a recipe for chicken sausage
- 2 feet small hog or sheep casings
- 2 pounds chicken meat
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon ground thyme
- ½ teaspoon ground ginger
- ½ teaspoons ground savory
- ½ teaspoon cayenne pepper
Mix the ingredients as follows.
- Prepare your casings per instructions from the supplier. (in a future post we will cover how to prepare your own)
- Find grind the chicken
- Mix chicken with the remaining ingredients
- Run the whole mixture through the finest grinder disk you have and stuff into the casings.
- Twist off into 3-inch lengths
- Can be cooked or canned for storage.