Bluefield Daily Telegraph, Bluefield, WV

BBQ My Way

May 15, 2012

Homemade sausage and brats the old way

— I love food steeped in history. Recently, we visited some good friends in Vincennes, Ind.

Knowing what I food junkie I am, they surprised me with an afternoon of making homemade stuffed sausages using their family heirloom – a cast iron “Enterprise #35 8 Quart Sausage Stuffer” dating back

to the early 1900's.

This was the real deal, having been handed down through the generations.

The sausage making process started with a huge bowl containing 30 pounds of ground pork. The family recipe of spices was added, and each of us took turns digging in and mixing the pork with the

spices until it was fully incorporated. You always needed someone to take over because it didn't take

long for your hands to get pretty darn cold.

Once the spices were mixed in, we cooked a small piece. Each of us tasted it and confirmed the spice mix was perfect. In the meantime, the sausage casing, which are the intestines of the pig, where

soaking in cold water. You can now buy them online, ready to be used. I can't imagine the work that went into preparing the casings back in the day.

The casings are slid onto the sausage stuffer after some lard is applied to the casing tube. This allows the casings to come off easily as the sausage is cranked into them. They come in ropes of 10 to

20 feet.

You then fill the stuffer and start cranking the sausage out. There has to be timing

between the person cranking and the person guiding the sausage into the casings. Bad timing results in

inconsistent thickness or total blow outs.

As the sausage is cranked out, the casing is twisted to form the sausage link. Each link must be twisted in the opposite direction, otherwise the links unravel and fall apart. Simply put, speaking as a brat fan, they were beautiful.

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