Mastering the Craft of Making Sausage (24 page)

SEASONINGS AND OTHER INGREDIENTS

2½ tsp. (12.5 ml) salt

¼ cup (60 ml) minced onions

2 Tbsp. (30 ml) prunes, finely chopped

2 Tbsp. (30 ml) sherry

1 Tbsp. (15 ml) honey

½ tsp. (2.5 ml) marjoram

½ tsp. (2.5 ml) rosemary

¼ tsp. (1.25 ml) cayenne

¼ tsp. (1.25 ml) garlic powder

MIXING AND STUFFING

1. Grind the goose flesh with a medium plate, and refrigerate it for 30 minutes.

2. Mix the seasoning and other ingredients, except for the ground goose, in a 5-quart (5 liter) mixing bowl. Refrigerate this seasoning mixture for about 15 minutes.

3. Blend the ground meat and the seasoning well by kneading for about three minutes. Shape the mixture into 
-inch (10 mm) thick patties, and wrap them in plastic food wrap. Alternatively, stuff the sausage into sheep or hog casings.

4. Refrigerate the sausage that will be eaten within the next two days, and freeze the remainder.

Please see Chapter 6 for cooking suggestions.

Greek Sausage (Loukanika)

Loukanika may not be found in a common grocery store, but it is a fairly well known sausage among sausage makers. This uniquely seasoned sausage is delicious as a snack food, a main course, or as an ingredient for various dishes.

CASINGS

Loukanika may be made into patties, or it may be stuffed into hog casings. If you intend to use small-diameter hog casing, rinse 
7
½ feet (210 cm) of the casing and refrigerate it, in water, overnight. Rinse again before using.

THE MEAT FOR 2½ LBS. (1,150 G) OF SAUSAGE

Prepare the meats listed below; cut into ¾-inch (2 cm) cubes and refrigerate. While this meat is being prepared, chill the grinder and sausage stuffer in the refrigerator.

•1½ lbs. (680 g) of lean pork and ½ lb. (225 g) of back fat—or 2 lbs. (910 g) of fatty pork shoulder. 
₂
 lb. (225 g) of lean lamb

NOTE: This sausage is also made with beef instead of lamb, and it is often made with 100 percent pork, as well.

SEASONINGS AND OTHER INGREDIENTS

2½ tsp. (12.5 ml) salt

1 Tbsp. (15 ml) olive oil

1 tsp. (5 ml) marjoram

½ tsp. (2.5 ml) thyme

½ tsp. (2.5 ml) black pepper

½ tsp. (2.5 ml) ground allspice

½ tsp. (2.5 ml) coriander—packed in the spoon

½ tsp. (2.5 ml) oregano

1  clove garlic, finely minced ¼ cup (60 ml) red wine

½ cup (120 ml) finely powdered skim milk ½ cup (120 ml) minced onion

2 Tbsp. (30 ml) cold water

grated orange peel from one orange (orange zest)

MIXING AND STUFFING

1. Grind the meats together with a medium-size plate. Refrigerate the ground meat for about 30 minutes.

2. Mix the seasoning and all other ingredients, except for the ground meat, in a large mixing bowl. Refrigerate this seasoning mixture for about 15 minutes.

3. Add the chilled ground meat to the seasoning mixture, and knead until it is thoroughly mixed and uniform. This will require about three minutes. Chill this meat and seasoning mixture again while the sausage stuffer and hog casings are being prepared.

4. Stuff the sausage into the hog casings, and twist into 6-inch (15 cm) links. Refrigerate the links overnight to permit the seasoning to be absorbed by the meat. Use a covered container.

5. Sausages that will not be eaten within two days should be wrapped in plastic food wrap individually, placed in a plastic bag, and frozen.

Please see Chapter 6 for cooking suggestions.

Irish Breakfast Sausage

This is one of those sausages that people never tire of eating. It is mildly seasoned, and it goes well with everything, anytime. Like most UK sausages, it contains breadcrumbs to hold the juices.

The sausage mixture is traditionally stuffed into sheep casings and twisted into 4-inch (10 cm) links. It would also be very good formed into patties or stuffed into hog casings.

CASINGS

If 24 to 26 mm (1 in. to 1
¹
⁄16 in.) sheep casing is to be used, prepare about 14 feet (420 cm) of casing. If small-diameter hog casing will be used, prepare 7 feet (210 cm). Rinse the casing, and refrigerate it in water overnight. Rinse again before using.

THE MEAT FOR 2½ LBS. (1,150 G) OF SAUSAGE

Prepare 2 lbs. (910 g) of lean pork and ½ lb. (225 g) of back fat—or 2½ lbs. (1,150 g) of fatty pork shoulder. Cut into ¾-inch (2 cm) cubes. Refrigerate. While this meat is being prepared, chill the grinder and sausage stuffer in the refrigerator.

SEASONINGS AND OTHER INGREDIENTS

2½ tsp. (12.5 ml) salt

1½ tsp. (7.5 ml) black pepper

1 tsp. (5 ml) marjoram

½ tsp. (2.5 ml) mace

½ tsp. (2.5 ml) thyme

¼ tsp. (1.25 ml) rosemary

½ cup (120 ml) plain breadcrumbs, dry—
not
 packed in the cup

1 egg, large

6 Tbsp. (90 ml) boiling water

½ cup (120 ml) cold water

1 Tbsp. (15 ml) whiskey 
(optional)
—Irish whiskey, if you have it

MIXING AND STUFFING

1. Grind the well-chilled pork with a fine plate. Refrigerate the ground meat for about 30 minutes.

2. In a small bowl, mix the breadcrumbs with the boiling water. Stir well and let set 1 minute. Add the cold water, stir again, and place in the freezer.

3. Crack the egg into a large mixing bowl, and beat well. Add the seasoning, including the optional whiskey, and mix well. Remove the wet breadcrumbs from the freezer and add to the seasoning mixture. Stir until uniform. Refrigerate for at least 15 minutes.

4. Add the chilled ground meat to the seasoning mixture, and knead until it is thoroughly mixed and uniform. This will require about three minutes. Chill this meat and seasoning mixture again while the sausage stuffer and casings are being prepared.

5. Stuff the sausage paste into the casings, and twist into 4-inch (10 cm) links. Because the sausage will be twisted into short links, and because the high water content of the sausage will create internal steam pressure, it is best to stuff the casings a little more loosely than normal. Refrigerate the links overnight to permit the seasoning to be absorbed by the meat. Use a covered container.

6. Sausages that will not be eaten within one day should be wrapped in plastic food wrap, placed in a plastic bag, and frozen.

Sauté or grill the links. Please see Chapter 6 for cooking suggestions.

Irish Sausage

The Irish are not famous sausage makers, but all the Irish sausage that I have eaten has been delightful. Pleasant, unobtrusive flavor seems to be their hallmark. Like most UK sausages, Irish sausage usually contains breadcrumbs to hold the juices.

This sausage is best stuffed into sheep casings and twisted into links. It would also be very good formed into patties or stuffed into hog casings.

CASINGS

If 24 to 26 mm (1 in. to 1
¹
⁄16 in.) sheep casing is to be used, prepare about 15 feet (450 cm) of casings. If small-diameter hog casing will be used, prepare 7½ feet (225 cm). Rinse the casing, and refrigerate it in water overnight. Rinse again, and soak in warm water 30 minutes before using.

THE MEAT FOR 2½ LBS. (1,150 G) OF SAUSAGE

Prepare 2 lbs. (910 g) of lean pork and ½ lb. (225 g) of back fat—or 2½ lbs. (1,150 g) of fatty pork shoulder. Cut into ¾-inch (2 cm) cubes. Refrigerate. While this meat is being prepared, chill the grinder and sausage stuffer in the refrigerator.

SEASONINGS AND OTHER INGREDIENTS

2¾ tsp. (13.75 ml) salt

1½ tsp. (7.5 ml) black pepper

1 tsp. (5 ml) marjoram

1 tsp. (5 ml) thyme

⁄2 tsp. (2.5 ml) garlic granules

½ tsp. (2.5 ml) basil

½ tsp. (2.5 ml) rosemary

6 Tbsp. (90 ml) plain breadcrumbs, dry—
not
 packed in the spoon

2 eggs, beaten

6 Tbsp. (90 ml) boiling water ½ cup (120 ml) cold water

MIXING AND STUFFING

1. Grind the well-chilled pork with a medium or coarse plate. A coarse platewill give the sausage a country-style texture. Refrigerate the ground meat for about 30 minutes.

2. In a small bowl, mix the breadcrumbs with the boiling water. Stir well and let set one minute. Add the cold water, stir again, and place in the freezer.

3. Crack the eggs into a large mixing bowl, and beat. Add the seasoning ingredients, and mix well. Remove the wet breadcrumbs from the freezer, and add them to the egg-and-seasoning mixture. Stir until uniform. Refrigerate for at least 15 minutes.

4. Add the chilled ground meat to the egg-and-seasoning mixture, and knead until it is thoroughly mixed and uniform. This will require about three minutes. Chill this sausage paste while the sausage stuffer and casings are being prepared.

5. Stuff the sausage paste into the casings, and twist into links. Because the high water content of the sausage will create internal steam pressure, it is best to stuff the casings a little more loosely than normal. Refrigerate the links overnight to permit the seasoning to be absorbed by the meat. Use a covered container.

6. Sausages that will not be eaten within one day should be wrapped in plastic food wrap individually, placed in a plastic bag, and frozen.

Sauté or grill the links. Please see Chapter 6 for cooking suggestions.

Italian Farm-Style Sausage

Italian farmers in northern Italy use recipes similar to the one below. There is nothing in the recipe that identifies it as originating in Italy. Actually, this recipe is similar to the simple farm sausages made in countries all over the world—if that country has a culture based on European culture. The sausage is simple, mild, and pleasant tasting. It can be formed into patties or stuffed, and it can be cooked by any method other than smoking.

THE CASING

I usually make patties with this sausage, but it can be stuffed in casings. If 24 to 26 mm (1 in. to 1
¹
⁄16 in.) sheep casing is to be used, prepare about 14 feet (420 cm) of casing. If small-diameter hog casing will be used, prepare 7 feet (210 cm). Rinse the casing, and refrigerate it in water overnight. Rinse again, and soak in warm water a few minutes before using.

MEAT FOR 2½ LBS. (1,150 G) OF SAUSAGE

Prepare 2½ lbs. (1,150 g) of pork shoulder butt that contains about 20 percent fat, or use 2 lbs. (910 g) of lean pork and ½ lb. (225 g) of back fat; cut the meat into ¾-inch (2 cm) cubes. Refrigerate the meat, and put the meat grinder in the refrigerator. If the sausage stuffer will be used, refrigerate it, as well.

SEASONINGS AND OTHER INGREDIENTS

2½ tsp. (12.5 ml) salt

2 tsp. (10 ml) granulated sugar

¾ tsp. (3.75 ml) black pepper

¼ tsp. (1.25 ml) ground coriander—packed in the spoon

¼ tsp. (1.25 ml) nutmeg

¹
⁄8 tsp. (0.625 ml) cayenne

1 clove garlic, minced

¼ cup (60 ml) water

½ cup (120 ml) powdered skim milk

MIXING AND STUFFING

1. Grind the pork with a ¼-inch (6.4 mm) plate, and refrigerate it for 30 minutes. (Because this is a country-style sausage, coarsely ground meat is appropriate.)

2. Mix the seasoning, powdered skim milk, and water in a 5-quart (5 liter) mixing bowl. Refrigerate this seasoning mixture for about 15 minutes.

3. Blend the meat and the seasoning well by kneading the two for about three minutes. Shape the mixture into 
-inch (10 mm) thick patties, and wrap them in plastic food wrap. Alternatively, stuff the sausage into sheep or hog casings.