No one was more excited when we got a shiny red Kitchenaid than my shiny new husband. Even more so when he discoved it came with the extra mincer attachment.
His dreams of making his own special meaty blends could come true.
And with the sausage stuffing attachment the snags have come forth. Casings from Broadway Fresh were procured, natural of course. When loading the skins onto the stuffer and filling occurs I must confess it I'd a very phallic operation.
Trial and error had proved that cooked cous cous is a better filler than rice. And if using chicken then darker meat is best.
Our favourites so far have been the lamb with mint and fetta (as pictured here).
Chorizo is definitely on the cards as is salami, a Christmas present for mr blue-eyes of Preserving The Italian Way has very detailed descriptions of all the best salamis.
We're also going to look into using pork from Pasture Perfect Pork which produce happy pigs and beautiful meat.
Stay tuned for more meaty adventures.