The folks in my group, and others we spoke to at the event, shared a common theme, that the beer tastings offered were more than what was expected but the sausage side of the festival was lacking.Īfter the event, when I was researching how many years the event has been offered, I found the following explanation of the event, as a Facebook comment on the event page, that did a better job of explaining what the event was going to entail: The event held at the Recreation Park Building at the Monroe County Fairgrounds was advertised with the flyer to the right, which led quite a few people that I talked to, to assume that the event was going to have a good selection of beer and sausages to sample.
This was the 3rd year that the Tomah Rotary Club has offered their Beer and Sausage Fest as a fundraiser. It turns out, based on conversations that I had with others at the event, that we were not alone in not knowing what exactly to expect. Leading up to the event we thought it sounded like a good time, but didn’t know what to expect. Immediately take some of it over to a nice hot skillet or BBQ grill and prepare it for all your guests.On Saturday, I attended the Tomah Rotary Beer and Sausage Fest in Tomah, Wisconsin with a group of friends. You should end up with a nice coil of sausage when it is all said and done. Once you have laughed your way through that process, fill the bucket of the press with sausage and begin turning the handle until the sausage begins to fill the casing, make sure that someone is tending the nozzle so you don't burst the casing by filling it too much. While you are putting the casing on just wait for the comments, this is a great conversation starter. You should rub a little pork fat on it before to make the nozzle more receptive to the casing. The fun part is threading it on to the nozzle on the press. This will give you an idea of how long it is and how much meat it will take to fill it. Next, you need to rinse your casings in cold water by holding one end open under cold running water and just flush some water through the whole thing until it comes out the other end. Mixing the spices with the meat is fun but you will more than likely sneeze and your eye's will water, the garlic powder and the pepper will get you! Be sure to mix it thoroughly so you don't have any concentrated areas of spice in the sausage it is spicy enough when it is mixed. It also helps it go through the press easier. Once we have our 25 pounds of meat, we mix it with the spices and about 3 cups of warm water for moisture and it helps to keep your hands from getting too cold while you are mixing it in the sink or a nice big tub. We also recommend Boston Butt because of its flavor and fat content. You can go to your local butcher and ask him to grind any cut of pork you like, we prefer a course grind because we like a meatier bite but it is a preference thing. We mix our spices with everything: Turkey, Venison, Bear, Elk, Boar, Chicken and one time even made it with Mountain Lion! When we do use other meats we usually cut it 50/50 with pork because most wild game is too lean for us. You will need at least 25 pounds of pork per one bag of Caldarello spices to make our product and of course you can substitute any kind of meat that you would like. We spend anywhere from $35 to $300 for ours but you can spend anywhere from $35.00 on up, it all depends on your budget and your passion for sausage.
We use antique lard presses that we buy at auctions or antique shops. Sausage presses can be purchased at many kitchen stores or sporting goods stores and they come in many shapes and sizes.
Natural casings are sold in what is known as a "hank" and will cost roughly $25 but it will stuff approximately 100 pounds. Natural casings should be rinsed out before using to remove the salty brine they are preserved in. We prefer the natural casings due to the fact that they are more palatable and we like the traditional way of stuffing sausage. You can serve any drinks that you want, allow your guests to add their own ingredients and just have fun with it! It is a great way to make something and then eat it all at the same time!!įirst you are going to need a sausage press which is also known as a lard press for inserting the sausage into the natural casings. The best thing about a sausage making party is that there is no right or wrong way to do it. Sausage Making Parties have been a huge part of our family’s social lives for a very long time.
0 kommentar(er)
