After months of researching home sausage grinders and good sausage recipes — not to mention watching the “To Stuff a Sausage” episode of Julia Child’s The French Chef — I had the luck to be invited to a home sausage making party hosted by Brett and Johanna Nichols of Five Penny Farm, an organic vegetable farm in Floyd, Virginia.
I took along my new Canon point-and-shoot with its incredible video capacity, and filmed away. We learned a lot during the 8-hour party. Grinding 100 pounds of pork trimmings the old fashioned way is HARD. As you’ll see on the video, in the middle of the process, we tried to switch over to an electric food mill and ended up creating a new food product — pork butter.
In the end, though, we got the meat ground, seasoned, wrapped and put in the freezer. But I learned something valuable. I’m going to buy an electric sausage grinder.
Tags: Five Penny Farm, Floyd, food writer, sausage grinder, sausage making, Tonia Moxley, Virginia
Jimi wrote,
Looks like good stuff. Thanks for posting.
Link | May 11th, 2008 at 8:55 pm