Photo Essay: The Meat Club – Sausage Making Party

by Irvin on November 21, 2013 · 4 comments

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*Warning: For vegetarians, vegans or those who are meat averse, you might want to skip this post,
as there are graphic images of raw meat
.*

The Meat Club - Sausage Making Party. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

“I think we’ve made every single sausage joke that anyone can possible think of…” mumbled one of my fellow sausage making party attendees. I had been invited by my friend Sean (of the fabulous blog Hedonia) to attend their Meat Club, a group of fellow meat enthusiasts that were making various meat products. The previous party had them making a charcuterie item that I can’t pronounce but that’s OK since I didn’t attend it. This time round, I joined in on the grinding of over 25 lbs of pork and lamb to make andouille pork sausage, merguez lamb sausage and a specialty Thai sausage called Sai Oua filled with fragrant kaffir lime leaves, fresh lemongrass, fresh galangal and tumeric root. Sean had even gone to great length to get decent shrimp paste, buying a jar from Pim of Chez Pim, who had declared that there WAS no edible shrimp paste to be found in the SF Bay Area (after tasting every single one she could get her hands one, she finally resorted to sourcing it from a store in Los Angeles). Leaving the party with 3 1/2 lbs of homemade sausage, I couldn’t wait to find a recipe to use it all in. And, just for the record, Sean and I were the only males at the sausage party. #rimshot!

The cheese platter for us to munch on while we made sausage. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

Meat chopping. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

Sniffing the parsley and mixing the meat. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

The herbs and roots. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

Grinding the meat. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

Chopping the herbs. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

More meat grinding. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

The mountains of meat to chop. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

And even more meat grinding. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

25 lbs of meat is a lot of meat. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

Grinding the meat takes time. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

The bundles of parsley soon to be chopped fine. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

Making the sausage into links. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

The big pile of ground meat. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

Showing off what we made. Photo by Irvin Lin of Eat the Love. www.eatthelove.com

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{ 4 comments… read them below or add one }

Belinda @zomppa November 21, 2013 at 4:46 pm

A MEAT club?? I need IN!

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Trent @ Food Assault December 7, 2013 at 3:50 am

Awesome, I love home made sausages. We produced them on a small business scale when living in Thailand and really enjoyed it.

They taste so much better when you mince and mix yourself as you know what’s in them and fresh ingredients.

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bill December 17, 2013 at 5:59 am

Gee — and I’m impressed with myself when I mixed some pre-ground meats together!!!

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Kavey January 28, 2014 at 10:11 am

Oh my goodness, I so so so want to attend a sausage party!!!

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