Here's a pic of the 6# of sausage I made last night with Ruhlman's & Polcyn's master sausage recipe:
It was pretty easy handling and stuffing the casing. Thought it would be more slippery and out of control. It wasn't!
Here's the recipe:Fresh Garlic Sausage
2.25kg boneless fatty pork shoulder
40g kosher salt
10g fresh cracked pepper
54g minced garlic
250ml good red wine- chilled
3 meters hog casings
My pork was over 6# so I compensated the salt amounts by a couple grams. As it is the sausage is very flavorful and the wine really makes a difference in the overall flavor. I was quite surprised. Next time I will scale back the salt a bit per my tastes since I think it could do with less and still be plenty salty.
Certainly can see using port or brandy as part of the liquid component. I have some that needs using.
And I bought a pound of the casings for $7.99. Looks to be a lifetime supply.
They are well wrapped and resting in the freezer.