We had the crazy idea many, many years ago to make our own sausage. Flash forward more than 6 years and here we are finally breaking out the Porkert.
While the better-half was at the Belmont Butchery earlier this week, he got about a pound of bulk merguez. Last night we pulled out the Porkert, gave it a good washing, assembled and then ran the merguez through and into collagen casing. While technically we haven’t actually made sausage yet, we have formed sausage. We need practice twisting the casing into sausage pieces and making sure we get rid of air pockets, so naturally we’ll have to actually make the sausage from scratch next time just so we can practice our forming.
Here’s a photo of my hand and the first few links:
The long shot of the finished product and Porkert:
And, finally, just before we ate. Delicious:
That looks delicious!! I’ve never heard of a Porkert before, but I love the name!!