Making Sausage

We don’t feel very inspired as of late. We don’t feel as if the gods have breathed anything into us; they call it Theopneustos or θεόπνευστος. We call it a Pauline neologism. We are tired. We are weary, spice-less, and exhausted bags of meat.

But something in us sleeps, some grand feeling lies dormant in our sub-psyche, and it is our knowledge of this urge that creates a specific kind of flavor-profile within us. Though we are not inspired, we are still moved to exercise the faculties that we possess, so that we might cause that fantastic creature to stir, cause that mystical urge to rise up and tear, gnaw, rip, and gnash its possessor(s).

 

	1.             Combine ground meat with ingredients, mix/knead well. Taste test by cooking a small thin patty. Taste test by frying a small thin patty. Add more spices if needed at this time and remix. Taste test again if you feel it's necessary.
	2.             For bulk sausage simply form sausage patties or stuff into poly meat bags. Refrigerate fresh sausage up to a week or freeze until needed.
	3.             For breakfast sausage links load the freshly mixed meat into your Sausage Stuffer and attach the 3/8" sausage tube.
	4.             If you are using casings, slide a 22-24MM strand of sheep casing or a 22-26 MM collagen sausage casing onto the sausage tube.
	5.             Do not refrigerate the breakfast sausage mixture before you stuff it into the sausage casing as the meat will "set up" and put undo stress on your sausage stuffer. Stuff the seasoned meat into the sausage casing. The casing should be full. The more you operate the sausage stuffer the easier it becomes to determine the proper fullness. With practice you will be stuffing sausage casings like a pro. The rule of thumb "practice makes perfect" applies here.

And this, at least in part, is the cultural nature of humanity: we are bits and pieces of meat crammed, cramped, crowded, coerced, and compacted into malleable (literally) skin-like casings, waiting with much trepidation for that ultimate consequence, waiting for the inevitability of being so tightly packed, so overly stuffed, that is, we are waiting to burst. We must never forget, however, that the idea of “perfection” is irrevocably utopian; an unattainable human creation brought about by endless attempts at making sausage.

 

I’ve seen the ingredients mixed by popular psychology and new age (for lack of a better term) metaphysics. They say that “I”—that great subjectivity—am an expression of the universe. What a dumb and impossible statement. The great cooks and chefs of the past have been mixing these ingredients forever; they’ve been experimenting with various components for generations. They gave the universe its very name, and by doing so brought it into being. We have been making this type of sausage for a long time, and since we continue this tradition, since we continue to habituate our stuffing and cramming, we can say that the universe is a totally human recipe; it is an expression of us.