Sausage in a Food Processor

Make simple, skinless sausages quickly!

Here again this is a far healthier substitute for great tasting sausages that's fun and even easier to do! In this video we use half the meat in the processor and then just add the rest and this gives us a texture we enjoy. For a finer texture, put all the meat in the processor.

Ingredients for each pound of meat:

1 pound ground meat (any kind!)
3 to 5 cloves of garlic (or 1/2 to 1 T minced garlic)
1 T corn starch (2 T flour or 1 egg)
1/2 to 1 c water or stock (generally the leaner the meat the more water, more fat less water...kind of)

season with; Sea Salt, Rick's Chef Salt and ground black pepper ( I don't give amounts cause it depends on how seasoned, salty the stock is!)

In the video also we used duck stock instead of water.

To make:

Mix 1/2 the meat and the rest of the ingredients together in the food processor. Then add the other half of the meat and barley mix it together. Make a "test" in hot water and taste for seasoning. If correct, form sausages with moist hands, bake, steam or cook on a low heat (200°) in duck fat (see Sausages by Hand video.).

End Note

Numerous herbs and spices, chile flakes and more can be added to expand this into so many different tastes and styles. Your only limited by your imagination!

Video on Vimeo!

©2013 Rick and Diana Boufford & The Black Sheep Cooking Club
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