I mainly just wanted to get this process down. This was literally the first time I've tried this attachment or any sausage making with casings of any kind. I filmed it and it was so smooth, I'm sharing so you can see how easy it was to learn. Because it wasn't really a planned video, I didn't film the making of the sausage meat before I stuffed it. I'll explain as best I can below and do another full video soon.
A few things to note
1. I used Natural Hog Casings by Oversea Casing Co. available on Amazon.
2. I used 97% lean ground turkey (HoneySuckle) and added olive oil for fats.
3. I very gently mixed the meat with all the ingredients before running it through like you see in the video.
4. I did all this back to back to back (no resting in between)
5. Next time I'll be using meat with much more fat. While the flavor was decent with this, it was more dry than I would have liked.
Here's the recipe I used! It's the same thing I do for sausage that goes on my pizza, so I knew I liked the blend. I ended up smoking this sausage for a couple hours and then finished on the grill. It was amazing.
Italian Sausage Mix
* 3 pounds ground meat
* 3 tablespoons red wine vinegar
* 3 tablespoons olive oil
* 1.5 tablespoons salt
* 1 tablespoon freshly cracked black pepper
* 2 tablespoons dried parsley
* 2 tablespoon dried garlic minced
* 2 tablespoon dried basil
* 1 tablespoon paprika
* 1 tablespoon crushed red pepper flake
* 2 teaspoons ground fennel seed
* 1/2 teaspoon brown sugar
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried thyme
* 1/2 teaspoon Rosemary
