Sausage Making…WhenThe Going Gets Tough, The Tough Make Sausage

Lets just say I had a crap day at work. One that makes me shake my head in wonder at people,their schemes, and motives.Enough said about that. To relieve my stress in a healthy way I decided to get out my new Baby Kitchen Aid,and tackle making sausages. I had ordered some collagen casings a while back and had boneless chicken thighs defrosting. I was nervous using the food grinder attachment , stuffer tube , and casings. I took out some onion, sun dried tomato, herbs, and spices to add to my dark chicken meat. I figured the thigh would be a little fatty and juicy to make a good sausage without adding anything.I tossed everything into the grinder tray and let it rip.Pretty fun! The casings gave me a bit of a problem, but I figured it out. Air pockets were another problem. No amount of smoothing helped. I read afterwards to poke a hole in the casings afterwards. I tried to twist my links and they wouldn’t stay. This part I have to finesse. I should have tested a piece of the force meat in a skillet to test the flavors, but I didn’t. The meat started expanding out of the non tied off casings as I cooked it.I ended up with a highly spiced sausage , that may have been to strong for some tastes( hello garlic and onion!). I found the casings a little chewy, and perhaps would like to try natural casings next time.However I can throw my always throw it a batch of sauce.All in all I’m pretty pleased with my overly ambitious self, and I had a few stress relieving moments.Now I’m just waiting for Certain Someone to fly home and give his critique. This will not be the last of my sausage making.
Note: I used perhaps a quarter of my collagen casings for a 3 large ground chicken thighs.I made about 7 generous links. I ordered my 34mm collagen casings from here. They have all sorts of sausage making supplies.