Have you ever gone to the kitchen of a gourmet restaurant? I've. It's not like what you see on TV. The cooks will be covered in sweat, the whole place looks like a war zone, and equipment-oh, equipment!
Precious sauces are kept in the plastic jugs, the glow of the grill and stove is hidden under years worth of burns and abrasions, and the pans are burnt, twisted and warped beyond recognition. You can get quality sausage maker from various online stores.
If there is one thing you can learn from this scene, it is that amazing food doesn’t need to be made with luxury equipment.
The sausage is no different. A good product is a good product only if you are using a giant of five hundred dollars with all the bells and whistles or little machine twenty-five dollars could be.
Because both machines have the same basic components, you can make big sausage without spending a lot of money. You just have to know what to look for. With a few quality ingredients and a little know-how, you can expand your culinary repertoire without busting your budget.
I have made the sausage as a hobby for years using nothing but cheap, helicopter stainless steel attached to the edge of my desk.
I have been serving authentic Italian sausage, gourmet chicken sausages and dried tomatoes, and all other kinds of swoon-worthy concoctions for guests who do not know I made it all using equipment that cost less than cutlery!