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Page 1 of 2  See how we make our delicious sausage from start to finish. There are many things that make Sautisa special to the Giors family. First of all it has a unique taste. It is, of course, a meat sausage but the spices called for in the recipe create a flavor you won't find anywhere else. There are many subtleties in the blend. Second, we make enough sausage in one batch to last our multiple households for many meals throughout the year. Freezing the sausage uncooked immediately after preparation doesn't affect the quality. Third, it is a wonderful excuse to get the family together and eat some Italian food, drink coffee, swap stories and laugh a lot. We typically make the sausage in the early part of the year. Sometimes we get everything together in mid to late January. This year we happened to settle on February 2nd because of everyone's availability. In the days leading up to the planned event ingredients need to be purchased and the tools & supplies need to be prepared. My mother, Louise Giors typically buys all of the meat, casings and spices. This year we decided to make 60 lbs. of sausage. This is an average sized batch for us. The original recipe was actually measured out for 100 lbs. but we've reduced the batch to make it more manageable. Mom also preps the meat grinder and make sure we have plenty of rubber gloves and plastic covers for the work tables. It's my job to measure the spices before the big day. Many years ago my father calculated a system of dry measure to weight conversions for each of the spices. With his notes it is very easy to put the spices together quickly using a weight scale. For 60 lbs. of meat we add nearly a pound of mixed spices and about 2 pounds of salt. For several years now, my cousin Christina Giors has offered her garage for the event. In previous years the location has changed numerous times. Let's make some sausage!  First of all tables are set up in the garage and a clean plastic table covering is draped on. Samantha Gangloff and Richard Giors finish setting up.  Next we put on clean rubber gloves and unpack the meat, spreading it on the table.  We mix the pork and beef then poke finger sized indentations in preparation for the spices. We pour on the salt, then the spices and then we pour some red wine through crushed garlic in a sieve. Pictured from left to right: Michael Radcliffe, Richard Giors, John Giors, III and Darryl Giors (me)  After all of the ingredients are together we thoroughly mix everything by hand. We then form meat balls out of the mix to ease feeding the meat into the grinder.  Louise Giors prepares the casings by cleaning and soaking them.  The grinder has a funnel mounted at the end. Sausage casings are loaded onto the funnel which are filled as the grinder is cranked.  Michael grinds as John guides the cased meat.
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Last update : 28-02-2008 01:39
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