At work I help butcher all the meats that we use on the menu. A lot of these meats have an immense amount of usable trim. The most yielding item is the 'deconstructed' Kobe Rib-Eye. This item is just the center eye of the rib, so all the parts around the eye are trimmed away.
In the beginning of August I decided to start saving the trim for sausages. My plan sounded good to the chef (Eddy Shin) and so it was. By then end of August I had the lower shelf in the freezer packed tight with little packages of trim.
I had Kurobuta Pork trim, Australian Lamb trim, Kobe Lean Meat, and Kobe Fat.
Last week it was finally time to get something going. Chef ordered some Sheep and Pork casings and I was off.
The casings I rinsed well and let sit in a bath of vinegar, white wine and garlic. We don't have a sausage stuffing machine at work so I used our 20 qt. Hobart to grind the meat, and then my small (home) Kitchen Aid sausage attachment on works Kitchen Aid.
The process was extremely slow and the result of my first run, a bit on the fatty side, but these sausages were practically free...
My first taste was the Merguez style...of the three, my favorite. The Lamb fat adds a great dimension to the mix.
My biggest problem was figuring out a safe way to cook and use these sausages at the restaurant. We tried to straight grill one of the merguez and the thing basically exploded on the grill into a huge fire ball...you should have been there!
Yesterday I cut all the sausages into portioned links and individually froze the whole batch. I am hoping to pull out a few per day and roast them in the oven until done. That, I have noticed, is the safest way.