If you’re wondering why Her Outdoors hasn’t featured a lot this week, it’s because she’s been turning this:
For a client. Not as easy as it looks, I would write – if it looked easy.
But last night she joined me for a mammoth sausage session (I should probably re-word that). I’ve written somewhere on this blog that you should never start making sausages at 6.30 in the evening. So at just after 6.25pm, I started mincing the meat. If you use a hand-turned machine and find yourself fighting with it, stripping it down and getting very upset, I’ve found the following tricks useful:
o Cut your meat into long strips, about 2 x 2 inches across
o Use a table knife to scrape away the meat at the front end every now and then and
o Reverse the direction of cranking (for a couple of turns) quite regularly
I also switched to the holey thing with the larger holes for the second bucket of meat, which seemed easier.
After a long while, we ended up with this:
There’s mixed sausage meat, unmixed, salami and chorizo. This is the chorizo:
A light, late supper of sausage burger later, we mixed and processed all the sausage meat and hung it over the bath. This morning it looked like this (yes, that’s why there are nails in beams in old houses):
After yet more washing up, I got back into the yurt at 25 seconds to midnight. (Several hours before I finished the first time we made sausages.)
I’ve just put all the sausages in bags in the freezer. Right now Her Outdoors is asking butchers for more, bigger skins for the salami and chorizo. I still have half a day of making lardons to fit in at some point. We have to wrap and hang the ham in the “tractor shed”. And we have enough leftover sausage mix for burgers over the next few days.
Pig Week, dear readers from around the world, is over. Which is a good job, because the weather’s turned cold and I need to re-stock the wood shed. Rain’s possible tomorrow and definitely forecast from Monday, so it’s time to cut wood.