The Art of the Sausage
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Ernesto uses real hunks of pork and a little beef fat in his sausages.
Fr. Ian Delinger
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For the Guadalupe Sausage, Ernesto adds jalapeños and bratwurst spices.
Fr. Ian Delinger
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The fresh jalapeños are ground through the meat grinder before the pork goes through.
Fr. Ian Delinger
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The small batches (25# to 50#) leads to always fresh sausages.
Fr. Ian Delinger
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Ernesto uses his hands to make sure that the seasonings get evenly distributed through the ground pork.
Fr. Ian Delinger
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The casing used for the sausages are natural pork intestines.
Fr. Ian Delinger
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The sausage meat is put into the top-loaded chute of the sausage stuffer.
Fr. Ian Delinger
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Ernesto hand-cranks the sausage stuffer and the casings expand into one long sausage.
Fr. Ian Delinger
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A close-up of the sausage being stuffed into the casings.
Fr. Ian Delinger
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The casings look small, but each one can produce several yards of sausages once expanded by stuffing.
Fr. Ian Delinger
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Ernesto very adeptly twists the stuffed casings to form the sausage links that we all are familiar with.
Fr. Ian Delinger
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The 25# of sausage meat that Ernesto prepared can yield up to 70 links. This batch was about 57 links.
Fr. Ian Delinger
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Fr. Ian grilled the Guadalupe sausage (middle) alongside a parishioner's homemade venison sausages, Swiss-style (top) and a Chorizo (bottom).
Fr. Ian Delinger
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Fr. Ian and his friend Jeff agreed that these handmade sausages are far superior to the nationwide commercial sausages, in every way possible.
Fr. Ian Delinger
