Homemade Sausage

Preparation

• • The day before, in a bowl, let garlic steep in white wine.
  • The next day, in a bowl of cold water, soak casing for 2 hours before use (while curing meat). Run water through casing to desalinate completely.
  • Cut meat into cubes. Place in a large bowl.
  • Equip the meat grinder with the largest die (for coarse chopping). Place another large bowl under the grinder. Place a few cubes of meat at a time and push through the grinder.
  • Add wine (without garlic), salt, chili flakes and pepper in the bowl with the meat. Mix seasonings thoroughly into meat with your hands.
  • Prepare a taste test. To do this, make a small patty with the meat mixture. In a small skillet, heat a little oil and brown patty until cooked. Taste and adjust seasoning, if necessary. Refrigerate meat for 2 to 4 hours.
  • Equip the grinder with the sausage stuffer. Thread a few wet casings at a time at the end of the stuffer tube, letting casing fall long enough to tie a knot at the end.
  • Place a little meat in the mouth of the stuffer and press, using a paddle. Retain the case near the tube end to ensure proper pressure while meat is piled in the casing. Continue filling until casing is almost completely filled. Leave an empty space or tie a knot in the casing. Repeat with remaining ingredients.
  • With a sausage pricker or a small needle, prick the surface of the sausage (see note); making several small holes in sausage will prevent air bubbles forming at the next step. Shape the size you want by twisting sausage onto itself, changing direction for each sausage. Three turns should be enough to make it hold its shape. Place on a baking sheet or in a large bowl. Refrigerate preferably overnight before freezing to allow flavours to bloom.