"Brat" is right! This month was fraught with drama as we tried stuffing emulsified sausage into casings. A no-go with the Kitchenaid, so we had to go the old fashioned way--by hand. Drama-laden, but delicious nonetheless.
I’ve gone sausage crazy! To date, I’ve made and stuffed the following all in the name of Charcutepalooza Mexican Chorizo, Breakfast Sausage with Ginger and Sage, Sweet Italian, Kielbasa Smoked, and Fresh Garlic Sausage.