Homemade breakfast sausage has never really been on the top of my culinary accomplishments to tackle. It seemed difficult and messy, and I wasn't sold on how much better it would taste. I was wrong on all counts. Well, except for the messy part…you do need to get your hands in there.
I started to rethink the benefits of making my own sausage from scratch when I saw this month's Charcutepalooza Challenge: Grinding. For those who are unfamiliar with Charcutepalooza, it's a monthly online cooking group, like Daring Bakers or Tuesdays with Dorie, where everyone makes their take on one dish and posts about it on a given date. In this case, it is all about meat. The group, created by Mrs. Wheelbarrow and The Yummy Mummy at the beginning of this year, quickly developed an ardent following as charcuterie novices and pros alike shared their experiences of salting, smoking, curing -- and yes, grinding -- tasty meat treats.
Now, I love me a fine prosciutto any day, but admittedly, I'm not a huge charcuterie lover by nature. My husband, on the other hand, can frequently be seen in the kitchen around 9:30 p.m. making himself a plate of meat dessert. Charcutepalooza was just the thing I needed to step up my carnivorous game.