I have definitely been exposed to some interesting things during culinary school… but I must say… nothing compares to this. Be warned that some images are kinda graphic… and this post is not for those with a weak stomach… but its so cool that you just have to read it!
Let’s start with the finished products…
These Seafood Sausages were stuffed with salmon, shrimp and a whole bunch of herbs and were served atop a bed of sauteed fennel!
Here we have Turkey Chicken Bratwurst which we stuffed ourselves with a mixture of chicken, turkey, fat, liver and other lovely ingredients 🙂 We made a little side of salsa to accompany these baby bratwursts.
Okay…. now this is how we got there!
This is caul fat… lovely huh?
Next we learned to stuff our own sausages in order to make the bratwurst. Now lets talk a little bit about sausage. For those of you who buy it on a regular basis, make sure you are buying it from a sausage maker rather than your deli at the market. Because… chances are there is a lot of disgusting stuff in your sausage… scraps from all the meat, eye balls, tongues… and who knows what else. (Just kidding about the eye balls and tongue… well who knows… maybe)
That is why its important to buy from a company that specifically makes sausage – because they actually buy real pieces of meat to grind up… which is what we did this delightful week at culinary school.
First you have to get your intestine ready… ewwwwwwww. This is the small intestine aka the casing.
Then you need to grind all of your meat, seasonings, vegetables etc to make the stuffing. We ground ours into 3 different sizes so there is variation in the meat. I mean come on… you don’t want to eat a sausage that is all super finely ground… there needs to be some texture.
Hope you all have a lovely weekend!
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!