The aroma of freshly grated ginger, minced sage and garlic has my mouth watering for the sausage that John is preparing. The man-cave, where John works his culinary magic while watching Rise of the Planet of the Apes, smells amazing. This is serious aroma therapy. This can waft through the house any time. As for the apes, well, that is what a man-cave is for. And they usually waft in after a few hours hunting from a deer stand.
“The organ donors are here!” With that pronouncement, a hunter hands me a plastic bag containing a fresh deer heart and liver. Delighted with the gift, I immediately put it into the man-cave fridge. The hunters used to toss out the heart and liver, but now that John is into charcuterie, the organ meat is a special treat.
John launched his interest in charcuterie with his (in)famous venison liverwurst. Then he wowed us with his pepperoni-like jalapeno venison sausage. Now he masters non-venison sausage. Last week we had turkey-dried cherry sausage. It was amazing for dinner with some roasted potatoes and sautéed brussel sprouts.
With the success of the ginger-sage pork sausage, we are now hooked on these little breakfast links. I’ll use them in the Thanksgiving Day stuffing. They will be featured at the Christmas morning brunch menu. What’s left from this batch will be gobbled up by Harper for breakfasts.
My husband can spend time on the links whenever he wants. Sausage links, that is. (He doesn’t play golf–ever.) He’s gotten really quite good at making sausage and we really enjoy the quality and taste of his homemade charcuterie. However, like anyone addicted to links, his hobby requires the necessary toys… I mean, equipment.
First he needed a meat grinder. A good one. So he got one for Christmas. Then he needed a smoker. Well, those are a bit pricey, so he made his own with a few inexpensive items bought at Home Depot. Yeah, it’s pretty red-necky but I think that’s part of the charm. Plus, it works. The meat grinder came with a sausage attachment, but it was annoying to use. So…next came a sausage stuffer. And then an attachment for doing the breakfast links. Now he’s talking about converting a fridge into a humidifier to replicate cool Italian caves for making dry-cured sausages. You see where this is going. Oh, he’ll get his fridge, but I’m insisting that it be the old fridge and that I get a new one for the kitchen.
1. There is such a thing as too much fat in sausage.
2. Not everything tastes better smoked. This was a hard lesson to learn. Ten pounds of meat went into a smoked liverwurst that was so bad we didn’t even offer it to my sister’s dog. To make the loss even worse, John stood over the smoker in the rain protecting it with an umbrella to finish it. He not only couldn’t eat it, he got cold and wet in the process.
3. A good cookbook is invaluable. Recipes for Breakfast Sausage with Fresh Ginger and Sage, Turkey Sausage with Dried Tart Cherries, and Summer Sausage all came from Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn (W.W. Norton, 2005). The book gives excellent instructions on the basics of sausage making and the recipes produce delicious sausages you just can’t buy, as well as sauces and relishes and such to go with them.
If you come over one day and find a new fridge in my kitchen, you’ll know John has gotten his “Italian cave.” But it will be a win-win-win situation–I’ll have a new fridge, John will have a new “toy” and there will be more sausage curing in the man-cave for us all to eat.
Sure beats golf.