How many of you have been to an auction?

I am not talking about some quiet little charity thing where everyone politely writes down a bid on a piece of paper and the bids are announced over dinner.

I am talking about a loud, rancorous, jam-packed explosion of noise and people with a star running it all…The Auctioneer!

My Dad loved auctions and when we were growing up, one of his best friends was an auctioneer. We used to be invited to farms, homes and businesses all over Ohio to hear his friend whittle away at the lives of other people item by item to make a penny.

“Do I hear a bid?

$5? I have $5!

$10? $10, it is!”

He scanned the room.

“Who else want this fine collectible?

$15? $15 now!”

“Come on, Ladies!” Chuck would pop out to the crowd of mostly men. They took it as a challenge.

“Ah, I see $20. Who’s got more?

$25? Okay.

$30? Excellent!”

He scanned the room again.

“This is a one of a kind item! Come on, Gentlemen!”

“Fifty dollars!” My Dad chimed in.

“Fifty dollars! I have fifty dollars. Going once? Going Twice! SOLD for fifty dollars!”

“Dad, what did you buy?”

“You’ll see.” he said.

The rest of the auction passed in a dizzy haze of patter and “SOLD!”

Finally, it was over and the crown started to clear.

That is when I first saw the item that Dad had bought. I was not impressed.

“Dad, what is that thing?”

“It’s a sausage stuffer.”, he said.

“What are we going to do with it?”

“Make sausage, of course.”

“Really?” I asked.

“Yes, really.” he said pointedly.

Oookay. I thought.

Later that evening, Mom took one look at it, shook her head and banished it to the basement.

MANY YEARS PASSED…

Several years ago, my Dad asked my husband and I to help clean out the garage at my stepmother’s house.

Guess what we found?

Yup, the sausage stuffer!

Guess what now has a place of honor in my kitchen?

NOW LET’S DO IT RIGHT!!!

Chicken and Parmesan Sausage

Ingredients:

Pork or artificial casing, 2 lbs.

Boneless chicken, 10 lbs.

Parmesan cheese, 2 lbs.

Red onions, ½ dozen

Ground garlic, 6 ounces

Sea Salt, 4 ounces

Dried oregano, 2 ounces

Balsamic vinegar, 4 ounces

Chicken stock, 1 quart

Bread crumbs, 4 cups

Secret Ingredient: Ground asafoetida, 1 ounce

1. Roughly grind the chicken and place in a large bowl.
2. Finely grate the cheese and add to the bowl.
3. Finely chop the onions and add to the bowl.
4. Mix the meat cheese and onions together.
5. Add the spices and crumbs and thoroughly mix.
6. Cover the bowl and allow to marinate in the fridge overnight in the broth.
7. In the morning, soak the casings in warm water until pliable.
8. Slowly, slide the casing over the end of the stuffer. Tie off the end.
9. Fill the stuffer with the chicken mixture.
10. Carefully, fill the casing makingg certain to not use too much pressure or the casing will rupture.
11. Once stuffed, tie off the casing every six to twelve inches.
12. To increase the life of the sausage, I recommend smoking.
13. Roast when ready and serve with spicy mustard.
14. Serves 10.
15. ENJOY!

Copyright M.J. Hobbs 2021