Ahh, the sweet science of sausage production! Last Saturday Luke and I loaded up our caribou trimmings and headed over to Ed’s to go through the entire process. Ed is known as a true Wurst
Meister and was kind enough to share his wisdom with us. So, on Saturday we were simply interns at the School of Sausage.
Luke with a nice roll of freshly stuffed garlic ring sausage
Ed demonstrates the delicate dance between the hog gut and the ground meat during the stuffing process.
The students are graded on their sausage handling techniques.
Turning the gut is a tricky operation. It requires patience and skill. Once the end of the gut is turned, water is injected into the pocket of turned intestine and hydraulically pushes the gut inside out.
We had lots of gut to turn.
Luke and I stand proudly with some of the spoils…bratwurst and garlic ring sausage.
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