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How to Make Your Own Sausage [Video]

In the midst of Oktoberfest and with the arrival of Autumn, there has never been a better time to enjoy a home-made sausage (especially paired with a favorite beer). While sausage making might seem daunting, and is indeed an artisanal craft, introductory equipment can be obtained with minimum of cost and will allow you to begin experimenting! With this introduction to sausage making by Chris Tavano, you’ll be cranking out hand-made wursts in time for the end of the fest – and the winter! 



Thanks to Bar Lilly at The Broker Inn

Make Your Own Sausage!


Video Transcription:

Hello. Welcome. I’m Chris Tavano, and we’re in the kitchen of Bar Lilly at The Broker Restaurant in Boulder, Colorado. Today we’re going to do some sausage stuffing. Everything we’ve got here today for your needs is the good old, trusty KitchenAid artisan stand mixer that we sell at Tundra Restaurant Supply, as well as the grinder attachments that we also sell, the FGA2. This itself is the grinder. We’ve got the auger that actually spins your meat. We’ve got two dies that cut the meat. So there are two different sizes. You always want to start with the bigger size, go down to the smaller size. This is the actual cutting blade itself. And then for later on we’ve got the casing tools, as well as your feeder.

Right now we’ve got a plateful of some herbs that we’re going to mix in later. We’ve got doe meat, just like elk; deer; as well as some pork stomach casings to actually stuff the sausages in. Put in the auger, they make it kind of fail safe; just push it in as far as that can go. From there you’ll want to take your blade. It’s got a nice square end, fits only one way. And like I said earlier, start with your larger die, your cover, screw it on all nice and tight. 

All right. So the most important part when grinding meat is coldness. You’re going to want to make sure your meat, in our case doe, female deer meat, that you freeze the meat, as well as the grinding attachment. Everything in here, your blade, your die cast, as well as the auger and the tube itself, the colder it is, the better it’s going to cut through your meat. So here we go.

Kind of start it at a lower speed, and just kind of place it all in the top, and you get your nice presser. You can put it up a little bit more. So again, we’re starting on the largest grinding attachment. So the first grind. You’re going to probably want to grind your meat a couple times, but not too many times. Twice is usually good enough, depending on how fatty your meat is. Then once you get all the meat through, just kind of hold it there for a second and make sure your auger pushes all your meat forward through the tube. And there we go. So that’s our first phase of grinding.

So we’ve got some fresh garden-picked herbs here, rosemary and thyme. What you’re going to do is just mince those up, throw it on your meat. Because remember we just went through one pass. We’re going to go through the second pass with a slightly smaller cut die. You’re pusher attachment also doubles as a winch to help get off your attachments here. So they can be a little bit tricky getting out once they’re dirty. Go ahead and set those aside, because you’re going to want to wash all these parts individually, and I would actually recommend taking the auger out, so that way you can clear out this entire canal. And now we can go back through with all your meat a second time. And this time we’re adding the herbs.

A good way, you’re going to grind it twice anyway at a coarse and then a fine, so it’s always nice just to add your herbs going into the last stage of grinding. Now that it’s already ground the first time, you really want to be a little bit patient and make sure all of your ground meat gets through there. So this last stage of fine grinding is a great stage to add your spices and your seasonings, your salt, your pepper, your garlic, your peppercorns, whatever you want to put in there to flavor your meat. Again, we’ve got a pretty gamy meat here that we’re using today, so it doesn’t need a whole lot of extra stuff to it, because we don’t want to take away or degrade from the quality of meat.

All right. So right here, I’m going to show you how to put on your casing attachment. Again, I took everything out, took it apart, just because it’s easier to work with, cleaned up the blade and die pieces that we needed to. We’re still going to use the auger. Remember that square bolt just pushes all the way into the back. Be sure you get it to recess all the way. We’ve got our little guide attachment. Only one way that can fit on. And we’ve got our caser, goes on the front, and then the nut that just holds all of this in place.

All right. So one thing to keep in mind when you’re working with kind of gamey meats like this, such as the doe, the deer, and the elk: The fat content. Gamey meats are really typically pretty lean, so you’re going to want to add an additional fat content to that, whether that be pork fat, or bacon fat, or even beef fat. The easiest thing you could do is just go to your local market and butcher or Whole Foods, and just mention that you want to set aside some fat for grinding, and very cheap, very affordable, very easy to make. Also, this is another great stage to add your seasonings, your spices, your herbs. So I just mixed the meat that we just freshly ground in with some pre-ground meat that we had from a little bit earlier that already had enough fat content in it.

So now we’re about to stuff our actual sausage, our hog casings. These are actually intestines to a pig. You can get these pretty much anywhere. Again, your local butcher, your local grocery store. They come in the fresh version like this that stays in a liquid, just a water bath. Or you can get some dried ones from an online retailer as well. So from here, what we try and do is we try and get all of our casing onto the feeder itself. 

All right. So what I’ve done so far is primed the meat inside all of our attachment right here, so that way the meat is full in this tube, the hopper, and all the way through our casing attachment. And right now I’ve got a little bit of extra casing on the end. Tie that off in a knot. Now we’re going to start off real slow. And you can kind of just hold your sausage there nice and tight, so that way they get nice and plump. Just keep your casing in place. Don’t let it go too far yet. The casing’s going to stretch out quite a bit. And if you want you can put little twists in it every once in a while. Once you get all the meat through the hopper, just let it sit on, so that way the auger tries to push out as much of what’s left in the tube as it possibly can.

So one last thing I want to note and address to you about sausage making, is that your combinations are almost limitless, from the kinds of meat you use, the kinds of seasonings and spices, to the kinds of herbs that you use. Go ahead and get creative and experiment. Now that you know the basics, the options are limitless for you.

Today we used our KitchenAid stand mixer for this small volume that we created today. However, if you’re looking for something a little bit more grandiose, we do offer a commercial-grade Uniworld 5-pound and 15-pound sausage stuffer.

So I’m Chris Tavano for Tundra Restaurant Supply, joining you from the kitchen of Bar Lilly at The Broker Inn in Boulder, Colorado. Here’s to a better mise en place!

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How to Infuse Your Own Olive Oil [Video]

An assortment of cooking oils is one key sign of a skilled chef, and herb or spice infused olive oils can elevate the taste of a dish to a much higher level. But why spend top dollar on pre-made oil infusions when you can make your own – easily, and exactly to your taste? In this video, Chris Tavano explains the process for making two different infused oils sure to save you time and money – at home or at work!

Thanks to Bar Lilly at The Broker Inn.

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Video Transcription:

Hello and welcome. I’m Chris Tavano for Tundra Restaurant Supply. We’re here in the kitchen of Bar Lilly at the Broker Inn in Boulder, Colorado. Today we’re going to show you how to make some infused flavored oils with some herbs and peppers.

We’re infusing two kinds of olive oil today, or two different flavors. We’re going to have a garlic and chili pepper one with a red jalapeno and a Serrano pepper and some peppercorns. Yes, jalapenos can get red. Every pepper starts off green and goes to the red shades. It’s just a matter of when you pick then; that’s why you often see green. We’ve got a red jalapeno and a Serrano pepper. The second oil we’re going to make is an herb-infused oil with some fresh garden-picked rosemary as well as thyme, some peppercorns, and a clove of garlic.

First off I’m going to start with the chili peppers. I just slit them open, right in half, so that way you can get the nice seeds and all that capsaicin, all that nice hot spice. Throw in your peppercorns and a little bit of garlic.

The reason why we’re doing this in a pot is because you’re going to want to steep this oil. You’re going to want to bring it up to about a temperature of 300 to 350 degrees, and then you want sit there for about ten minutes. Just like tea of coffee, you’re going to want the actual perishable ingredients to steep for a couple minutes, so that way we don’t incur any kind of botulism or food-spoiling later on down the line.

We’re pulling our peppers off the flame right now. One thing to notice is: you don’t necessarily want to fry your peppers in the garlic. You don’t want them to start turning brown and getting crispy. You really just want them to steep like you do coffee beans or tea leaves. You just want to bring the heat out of it and infuse the flavor into the oil.

From here, what I’m going to do now it get our peppers in our jar. We have our nice little funnel, and careful, this is hot oil; you don’t want to splash yourself too much. Got our nice chili oil … boom.

Once that cools down to room temperature. You can store it on your shelf for up to 30 days or in the fridge for up to 90 days.

We let our herbs steep in the oil over a flame for five, ten minutes at about 300 to 350 degrees. Again, you’re not necessarily trying to fry your herbs; you’re just trying to steep them. You don’t want them to get all crispy and brown and really sizzle; you just want to get the flavor and the essence and the aroma out of the herbs and into the oil. A nice philosophy to think about is: once you smell your herbs or your chili peppers, that’s a good time to pull it off.

From here this one’s a little bit trickier, just because we’ve got the herbs to deal with. It’s just a little trickier getting it into the actual bottle. Careful using your fingers because that could be really hot.

The biggest reason why we’re just not straining this and discarding the herbs or the chili peppers is really, honestly, for presentation mostly. Once you’ve let it steep at temperature for a good five to ten minutes without frying, you’ve gotten all the flavor from the herbs or the peppers. What you’re really want to do now is … we’re using these nice, ornate Tablecraft oil cruets and bottles, so you might as well just go the route of presentation and throw the herbs in there as well.

Some other nice bottles you could see using, that I personally like, especially at home, and the Tablecraft Gemelli style. These ones are nice because they’ve just got a nice curvature shape to it, so it’s a little bit more unique to what you put in one. Again, if you’re in a restaurant and you’re really cruising through the day, you could always just put in a Tablecraft wide-mouth squeeze bottle; works just as nice. Great for a finishing oil, if you want to decorate the plate.

Here’s a couple infused oils that you could possibly make, the herb and the chili pepper. However, also keep in mind your options are limitless. You could do anything from sun-dried tomatoes to chives to shallots to basil, to anything that you can think of that has some sort of flavor or innate flavor that you want to bring out and put onto something else through your oil. That’s exactly what could do for infused oils.

Just always remember: steep it, because that’s what’s going to enhance the most essence of flavor as well as keep yourself free of any kind of botulism.

Obviously there other practical uses for olive oil around your kitchen. You could use it for a moisturizer for your butcher block. You can use it for a polish on your stainless steel. Have you ever had those squeaky hinges on your refrigerator or your ovens? Use it as grease; it’s a great application for that as well as other home remedies for moisturizing your skin, washing your hair. All those kinds of things are great for olive oil.

As well, the last thing that we’re going to segue into, one of our next videos coming up this winter, is salad dressings and emulsifications; that’s probably biggest thing you’ll see with olive oils.

I’m Chris Tavano for Tundra Restaurant Supply, joining you from the kitchen of Bar Lilly at the Broker Inn in Boulder, Colorado. Here’s to a better mise en place.

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