![]() of lifeless and plain meat into a bounty of culinary delights. In a matter of hours, the Ashburn sausage makers transform nearly 100 lbs. Like da Vinci with marble, Mark deftly separates the casings and spins perfect links from the sausage stuffer, creating a masterpiece few would imagine could come from the sinewy innards. Luckily for the Ashburn sausageers, Mark has attained the noble title of Master Hanksmen for his work in the hog casing medium. The most technically demanding of the sausage maker's skills is the stuffing of spiced meats into casings. Edible casings, which are sold in "hanks" – coils or bundles of sausage casings – are typically made from hog intestines or Collagen. Natural hog casings are typically packed in salt, and must be carefully separated, rinsed, and soaked before they are ready for the stuffer. The process requires patience, skill, and a steady hand. ![]() The low-heat smoking method requires the introduction of cure, which helps prevent the growth of bacteria. Today, commercially available spice mixes that contain liquid smoke allow the home sausage chef to create smokehouse quality sausages in the oven. Generally speaking, smoked sausages require cooking at low heat for an extended period of time and the introduction of smoke to flavor the meat. Traditionally, this process required a smoker or grill equipped to maintain a low temperature for several hours until the sausages reached an internal temperature of about 155 degrees. Smoked sausages can be a little trickier. Preparation is simple: grind meat, mix with spice, and either stuff in casings or leave loose for forming into patties or adding to foods such as spaghetti sauce or chilli. All of our sausages are made from a combination of venison and pork – venison is generally too lean to make into sausage on its own – but from this simple mixture we create a host of fresh and smoked sausage flavors.įor the beginner sausage maker, fresh sausages are the simplest to make. Fresh sausages are prepared raw, and must be fully cooked before eating. "More paprika," demanded Danny. "I need another beer," said I.įor the sausage men of Ashburn, variety truly is the spice of life. Three years later, the familiar sounds of Sausagefest rang forth once again above the din of the whirring KitchenAid.
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