How to Make a Sausage

Female Speaker1: We are going to make sausage and you are going to help me patties after the girls put some flavorings in it. We just have, this is just ground pork, has a lot of fat in it. When you make sausage, you need fat, it cant be all lean or it won't taste very good. Okay so we have some fennel, this is paprika, we have some nice garlic, and then we also have some thyme. You see how this thyme is still on the stem, can you see this Robby? See how it is on the stem? What we are going to do is put it off, okay you can do that and then Robby and I, you are going to get all mushy rancher. Female Speaker3: Oh I know how to do that. Female Speaker1: Okay, well you can do that then. Then Robby and I -- you are going to get all mushy, aren't you? That's why we always keep something clean, to clean up, just so we don't get all mushy. Oh look at that. So you two, get your fingers ready. So for this sausage we have paprika, go ahead stick your fingers in there, get used to it. We are going to put a little paprika in there, this is the fun part, little paprika. Male Speaker: This is disgusting. Female Speaker: But disgusting is fun, right? Male Speaker: Yeah, I know. Female Speaker:Okay, so now we are going to add the garlic for you. Look at how pretty it is, it's good job with the picking of thyme. There is all that thyme, now we are going to add a little bit of salt. You are not sausage, maybe you will be pretty tasty. Does anybody know what fennel tastes like? Female Speaker: I don't really want to know. Female Speaker1: Female Speaker1: It tastes like Liquorish, Black Liquorish. You don't like Black Liquorish? Male Speaker: No. Female Speaker: No, I want Sherry. Female Speaker1: No, it does not taste like Sherry Liquorish. Female Speaker3: I only like strawberry. Female Speaker1: Strawberry Liquorish. Female Speaker4: How about Chocolate liquorish? Female Speaker1: How is that mixing up? Oh, look at that, you have to get it all mixed, so we get a little bit of all those different flavors in every -- well, you don't have to go fast. We need to get those all made equal ball. Good job, alright. Looks like pretty fun to me. Now you two, I want to you to make these into balls, and I want o you think about even sizes, you want same size as his. Okay, and then. Male Speaker: I know, I need something to roll on. Female Speaker1: Right here, that is your -- and then you can just set him down there, and oh, look at that, kind of like making meatballs. Female Speaker4: It is making meatballs. Female Speaker1: No, this is sausage. What is the difference, what do you think, have you ever made meatballs from -- okay. Female Speaker3: My dad makes meatballs sometimes. Female Speaker1:Meatballs? Female Speaker3: They have onions. Female Speaker1: Exactly, they'll usually have something like onions, and they will have extra garlic, sometimes they will put breadcrumbs, or crackers into it, eggs to keep them together, cheese ha, that sounds pretty fancy. Now since we are going to be eggs next, I am going to get these burners going, because we have to get our poaching liquid. Speaker4: Here I want to use some of mine and they get a little much that I can use these. Female Speaker1: Good job on that, very nice. Female Speaker4: His will be too small, and mine will be too big. Female Speaker1: Your what? So then we have to make them all even sizes don't we? Male Speaker: This one is too small because there wasn't very much left. Female Speaker1: Good, all of you need to wash your hands. Female Speaker4: I am going to use the sanitizer. Female Speaker1: Wash first and then you can sanitize up. Female Speaker3: Then we use the sanitizer? Female Speaker1: Then you turn around, and you will dip them in the sanitizer and dry them up, and that's because we are working with meat, remember? We will clean up our station here, and then we are going to be making eggs. Got it, good job sanitizing very important. Female Speaker4: -Smells like the food. Female Speaker1: Does too, here you go. Female Speaker4: Has to smell like it. Female Speaker1: These we are just going to let sit until we are ready to cook them off. First thing we are going to do is start in on our eggs, so each of you will be able to help me make me some of it. Okay, so we have a couple of different kinds of eggs to show, or I have a couple of eggs. Come on in here Robby, so you can see what we are doing. This right here is a pan that we are using, it has a little bit more depths to it, so I can put almost full of water, it is about half full, and what I am going to do is, add this vinegar, this is just plain white vinegar, smell that, smell like vinegar. You know why would I put vinegar in water with eggs? Female Speaker2: Makes a chemical reaction. Female Speaker1: What does it do to the egg. Female Speaker2: It cooks it. Female Speaker1: Well it is a chemical reaction in that the vinegar, you know how eggs once they cook they start turning different color, yellow kind of with the yolks in there, yeah, we don't brown, but so when we brought the eggs in here to be poached, all of a sudden that vinegar starts to coagulate, starts to make that white form much more quickly, and - Female Speaker2: Are we going to break the eggs? Female Speaker1: Yes, you got to break the eggs right into that.