We’re using an old meat grinder that belonged to Bill’s mom. It’s old school, burly, and simple. There are three dies – coarse, medium and fine. We started with the coarse grind.
And then a medium grind, and then, for some of it, a fine grind.
Then it was time for taste testing.
Bill’s batch includes lots of garlic, black pepper, and some red wine. Very robust flavor.
John’s is a milder sausage with a subtler flavor, more herbaceous flavor.
At this point – more chilling. The ground pork went back on ice to chill, along with the sausage stuffer.
Next – the stuffing.