With October coming, I always get excited for Oktoberfest type dishes. I say "Oktoberfest-type," because it's not like I throw an Oktoberfest party, or even seek out German beer. Mostly, it's just cold weather and seasonal food coming together. My cabbage from September has fermented into sauerkraut, pigs have fattened up after a hot August, and the weather has turned cold enough to really savor a hot plate of sausages, kraut, roasted root veggies, and sharp mustard. Plus, saying "Halloween-type dishes" doesn't really conjure images of shredded cabbage and pork.
Making an emulsified sausage is a lot like making coarse ground sausages, except 1.) everything needs to be kept cold so the fat and meat don't separate out and 2.) once the meat and fat are finely ground together, they're whipped together to blend the fat and meat into a seamless mousse.
Once the meat and fat are evenly distributed, you have a beautiful, whipped-mousse like product. To keep this mixture stable, the sausages are gently poached at 160 F until they reach an internal temperature of 150 F. I poached the sausages in a pork stock I made from the shoulder bones that were leftover from getting the meat deboned and cubed for the grinder.