THIS LITTLE GUY IS BANKSY MY SONS PIGGY . MY GRANDPIG………….I ADORE HIM.
MY ITALIAN had a BIRTHDAY and he received an ABSOLUTELY PERFECT GIFT!
A SAUSAGE MAKING CLASS with a SIT DOWN MEAL AFTER!
His interest was PEEKED as was mine……….
SO, we arrived at a circa 1910 house in ALAMEDA, CALIFORNIA.
These delightful people were our instructors and HOSTS.
WE began in the garage that has been made into another kitchen………….
First thing I SPY is BANKSY on the WALL!
We learned the PARTS and where the PROSCUITTO comes from and SALAMI etc……….
WE had a discussion WHY it’s called the SHOULDER BUTT when it is NO where near the PO~PO!!
But this is where sausage comes from………….
BUY your MEAT from a BUTCHER then GRIND it UP.There are different widths for the GRINDER for different types of sausage .
SMALL >>>>>MEDIUM>>>>>>LARGE.
Doesn’t HE LOOK ITALIAN?Both sets of PARENTS were from THE BOOT!
MY MARITO getting INTO IT!
This is the layer that holds the SAUSAGE together!The SMALL INTESTINE from the PIG.It is ORDERED on LINE by size!!!!!!!!!Can you image having THAT JOB……….small…..medium…..or large!!IT comes in a brine and then he adds SALT.The SECRET to the sausage is the herbs one uses…….
Watch what happens NEXT!
The GRINDER has a plastic attachment………it gets oiled with OLIVE OIL then you slide the small intestine on to the plastic!
There is a bit of OH MY in this photo as it reminds me of some OTHER PARTS!
As one cranks the lever the ground meat comes floating out right into the WRAP!
SO, at this point we need TWO PEOPLE.
A THIRD person starts to coil the sausage up.
I held the camera………….and WATCHED!
Pretty IMPRESSIVE…………that WRAP is STRONG STUFF………..he would poke three holes in the beginning of each WRAP!
Then it gets cut to be BAGGED UP for TAKE HOME………..
This is the final PRODUCT……….Tonight the ITALIAN will be COOKING HIS SAUSAGE in a TOMATO SAUCE and I have been instructed to make POLENTA.I will let YOU know how it comes out!
We ended up with 10 baggies of sausages………..HOW LONG WILL THAT TAKE US TO EAT?
Depends if we share with the SONS…………
And YES it can be put into the FREEZER.
THE CHEF and STUDENT relaxing with HIS drink………..A CAMPARI!
HAVE to SAY it was DELICIOUS!
If you are close to ALAMEDA and want to have a FUN experience and a Delicious meal contact
Traditions.sausage@yahoo.com.HERE
Here is MY TRIO……….hanging out in the KITCHEN.
NEVER TO BECOME SAUSAGE……..
NO WAY NO HOW!
CAN YOU BELIEVE IT’s FEBRUARY FIRST ALREADY?
The DAPHNE should be BLOOMING SOON!If YOU do not own a DAPHNE PLANT TROT down to your NEARST NURSERY and SMELL!!!!!!!!!!!!!
I promise you willNOT be DISAPPOINTED!
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