Who doesn’t love to hear the sizzle of sausages on the grill? How would you like to have those sausages be home made in your own kitchen? It turns out sausage making is pretty easy, and a lot of fun. Sausage making is something you can absolutely do in your own kitchen once you get the basics down.
Making sausage at home is one of those lost arts that really is not so difficult as it sounds. At its core, a sausage is simply ground meat and fat, salt, and flavorings. It really is not much more involved than grinding your own hamburger; you don’t even have to stuff it into links if you don’t want to. Yet the flavor of a well-made link surpasses the sum of its parts, and a truly great sausage is fit to be served as a main course at a fancy dinner.
Good sausage is all about balance. Balance of salt and savory, balance of meat and fat, balance of spices and herbs within the whole. Knowing a proper ratio of salt to meat (and fat) is essential, but once you understand it you can adjust to your own perception of saltiness, which varies wildly among people.
Marisolio is offering a class on Homemade Sausage Making on October 8th at 10:00 AM and 6:00 PM. The class will be taught by guest chef Mike Rennquist, who will demonstrate both pork and chicken sausage recipes. Class fee is $30. Call the shop at 728-8853 for more information and to make reservations.