You just never know what goes into a store bought sausage, ding, ding, ding, ding, then make it yourself. I bought the meat grinder attachment for my KitchenAid recently and I had helped my friend Renata make sausages once, so no sweat, right? Well, off I went to Uwajimaya for the pork casings...OK, if certain things about cooking gross you out, do not make sausages, DO NOT ATTEMPT AT HOME. I can break down a chicken, duck, whole salmon, but touching a pork casing is a little gross. Slimey, slippery, whatever, I had to get over it.
So, I thought I had everything I needed to make sausage, but apparantly, there is another attachment I needed to conect to my grinder attachment. Oh well, I looked around and decided, I'll just use a funnel. Not a great idea if you want to stuff the casing quickly. Well first I chopped up the the pork shoulder into 1-2 inch pieces. I had read several recipes which pretty much said, 4 parts meat to 1 part fat. I decided 4 parts meat to 1 part panko mixed with olive oil instead of pork fat. There's no avoiding some filler if you don't want all the fat. I actually confirmed this with the executive chef at my work, who said he remembered making sausage at the CIA and "there's a lot of fat in sausage!"
This is such a great place, you can sit by the window and check out the falls. A lot of fun drinks and a fun pub menu.