My brother bought my dad and I a meat grinder and sausage stuffer attachment for our Kitchenaid. Here's what we did with it:
Homemade spicy pork fennel sausage with sauteed bell peppers and onions, dijon mustard, and basil
Want a bite?
Look at all that pork fat permeating out of the links into the pan. You BET we saved that to use in a future recipe.
A winning combination
Recipe for success: Grind 4.5 lbs. of boneless boston pork butt and 8 oz. of unsalted back fat. Mix in toasted fennel seed, toasted coriander seed, paprika, cayenne, fresh basil, fresh oregano, red chili flakes, sugar, red wine vinegar, salt, and pepper. Refrigerate overnight. Stuff in hog casings (can be purchased at Palms Market or from your neighborhood butcher). Seriously, not the wurst.
*Will make orreciette pasta with sausage and broccoli rabe later this week*
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