Homemade Sausage

Boredom can have a myriad of effects on people.  Many people choose to read a book or call a friend.  I often will wander through grocery stores.  The thought process goes something like this:

"Hhhhmmmmmm, leftover minestrone and kalamata olive bread for dinner.  I'm sure that before I froze it last time I inevitably picked out all the delicious sausage as a snack.

"I need to get some Italian sausage.

"Arrrggghhhhh, I hate Johnsonville brand! It's tasteless AND has corn syrup in it.  And it's 5.99/lb.

"Hhhmmmmm, pork shoulder is 1.99/lb and I would know exactly what's going into my fantastic sausages.  Yeahhhh! I get to taste fennel again!

"Hhhmmmmm, I mos def do not want to drive all the way over to a specialty meat market for casings, especially since they carry sausage I like anyway and could just buy it.

"Wait a minute, true I am at a crappy Mexican grocery store but I've noticed that the butcher counter here makes their own Chorizo. Now I have something to do for the afternoon."

Yes, that is the thought process that led me to making sausage.  And yes, I happen to own a meat grinder and the sausage stuffing attachment to the Kitchen Aid which I'd previously never used.  (The sausage stuffer, not the grinder.  I use the grinder every time I make hamburgers.)  And yes, I also happen to always have paprika, cayenne, crushed red pepper, fennel & anise seeds, and Italian herbs. Always. I procured a 4 lb. pork shoulder, one full length of casings and I was on my way.

Here's the recipe I used:  http://tinyurl.com/6zdcpcq

It was indeed fantastic and worth the labor.  I was too lazy to go back to the store, but I left out the red wine and parsley and it was still really, really good.  Give it a try next time you're bored and have already read the New Yorker for the week.  I think some homemade lamb and blueberry breakfast sausages are in my near future.