Well this past weekend I made another go of home made sausage. I certainly employed the handful of lessons I learned from my maiden voyage into becoming the modern day Ab Froman (oh come on! You know the reference!). ..Sausage King of Chicago!!!!
Okay..I trust the jokes have subsided..on to the recipe!
Style of sausage and ingredients remained very much the same as my last venture, but this time around I paid much more attention to getting everything into proportion.
See I have this nasty habit of over-seasoning..and being a self proclaimed Salt addict (I have 5 different salts and 2 different books on the subject..both of which I have read in the past 2 months) I have a bad habit of over salting foods to the point that no one else can enjoy them outside out myself..which is not the healthiest
approach I might add :)
approach I might add :)Here ya go!
-5.8 lbs pork shoulder (after de-boning)
-3 tbs kosher salt
-1.5 tbsp fresh young basil leaf
-1.75 fresh ground black pepper (mortor/pepper corn)
-3 tbsp diced garlic
-1.2 cups $2 chuck (that's pronounced "two buck chuck")-Merlot from Trader Joes
-1 package natural pork casings packed in salt
I butchered the pork shoulder 18 hours or so prior. After cutting the meat into 2x2 inch (or so) cubes I added the salt, pepper, garlic, and basil leaf to sit and partially cure in the fridge overnight prior to grinding.
After chilling in the freezer (colder is better..cant let the meat rise above 65 degrees else the fax will "break" and ruin he texture of the meat) I went about my business grinding, mixing (1 minute on medium setting then 1 minute on med/low setting with addition of chilled red wine), and stuffing into pork casings which had been soaked and rinsed for a 23 hours. This time around I had my kitchen aid sausage stuffer on hand (last time I diy'd this part..not so great) and it worked out fantastically.
All in all the sausages taste fantastic, in fact I've just distributed a few to my work buddies for their "professional" opinion and have froze the remaining 20 links.
If you would like a more in-depth description of the process please do let me know, I'd be more than happy to share as I'm all about this Charcuturie business and would love to be able to add to the promotion of this timeless art.
Next up-Brewing update: American APA (base malts: 2-row, oatmeal, rye, wheat)
Salute to that!
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3 comments:
Yes Brian this is your mom and your sister and I vividly remember the "brotatoes" with too much salt and the white pepper several Thanksgivings ago:) Keep cookin!
Put away the tablespoons and measuring cups, get a scale and salt at at rate of 0.25 ounces per 1.00 lb of meat. Example
5lbs meat X 0.25 oz = 1.25 ounces salt.
This rate works really well for almost all preparations of fresh, non-emulsified sausage.
Keep up the good work!
Great tip-Thanks Bob!
I'm going to be working on a Bratwurst this weekend and will certainly incorporate this tip.
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