Mastering the Craft of Making Sausage (25 page)

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

Please see Chapter 6 for cooking suggestions.

Italian Sausage with Lemon Zest

Most of the spices used in traditional Italian sausage are used in this sausage, but less of these spices are used so that the lemon zest and white wine can impart a bright, tangy flavor.

THE CASINGS

Prepare 7 feet (210 cm) of hog casings. Rinse the casings, and soak them in water overnight. Rinse the casings again, and soak in warm water a few minutes before using.

THE 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 and sausage stuffer in the refrigerator.

OTHER INGREDIENTS AND SEASONINGS

2¼ tsp. (11.25 ml) salt

2 tsp. (10 ml) parsley, dried

1 tsp. (5 ml) ground coriander—packed in the spoon

1 tsp. (5 ml) anise seeds, cracked

1 tsp. (5 ml) fennel seeds, cracked or powdered

1 tsp. (5 ml) garlic powder

1 tsp. (5 ml) grated lemon peel (lemon zest)

¼ cup (60 ml) white wine

¼ cup (60 ml) finely powdered skim milk

MIXING AND STUFFING

1. Grind the pork with a ¼-inch (6.4 mm) plate, and refrigerate it for 30 minutes.

2. Mix the seasoning, lemon zest, wine, and powdered milk in a 5-quart (5 liter) 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 5-inch (13 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.

Italian Turkey Sausage

Much of the seasoning used in this sausage is typical of Italian sausage, but some of the seasoning—particularly the sage—is typical of American break-

fast sausage. The variety of seasonings makes this a flavorful sausage, but the quantities of the various seasonings are modest, so it is not strongly flavored. However, one thing is certain: It is a versatile sausage that can be used as bulk sausage for seasoning, can be formed into patties, or can be stuffed into natural casings and used as a main course.

The meat specified in the original recipe was ground turkey sold at grocery stores, but boned turkey thighs together with the fat and skin would make better sausage, so they are suggested in this revised formula. Obviously, pork could replace part of the turkey.

THE CASINGS

Forming the sausage into patties is certainly an option, but 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 30 minutes before using.

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

Prepare 2½ lbs. (1,150 g) of boned turkey thighs. Cut the meat into ¾-inch (2 cm) cubes. (Alternatively, use ground turkey purchased at the grocery store.) Refrigerate the meat, and put the meat grinder and sausage stuffer in the refrigerator.

OTHER INGREDIENTS AND SEASONINGS

2½ tsp. (12.5 ml) salt

2 tsp. (10 ml) poultry seasoning—packed in the spoon

 tsp. (5 ml) ginger powder

1 tsp. (5 ml) black pepper, ground

1 tsp. (5 ml) oregano

½ tsp. (2.5 ml) fennel seeds, cracked or powdered

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

½ tsp. (2.5 ml) garlic powder

½ tsp. (2.5 ml) thyme, powdered

¼ tsp. (1.25 ml) cayenne

¼ tsp. (1.25 ml) anise seeds, cracked

¹
⁄8 tsp. (0.625 ml) ground coriander—packed in the spoon

1 Tbsp. (15 ml) light corn syrup

½ cup (120 ml) powdered skim milk

¼ cup (60 ml) cold water

MIXING AND STUFFING

1. Grind the meat with a ¼-inch (6.4 mm) or smaller plate, and refrigerate it for 30 minutes.

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. 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.

4. Stuff the sausage into casings, and twist into 5-inch (13 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.

Jewish Beef Sausage

This well-seasoned beef sausage makes an excellent main course. The seasonings enhance the beefy flavor of the meat. Be sure that these sausages are not overcooked.

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. Rinse the casing, and refrigerate it in water overnight. Rinse again, and soak in warm water a few minutes before using.

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

Prepare 2½ lbs. (1,150 g) of beef chuck. 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 (or 1 Tbsp./15 ml kosher salt)

2 tsp. (10 ml) whole mustard seed

1½ tsp. (7.5 ml) black pepper

1 tsp. (5 ml) ground coriander—packed in the spoon

¾ tsp. (3.75 ml) garlic granules

½ tsp. (2.5 ml) allspice

½ tsp. (2.5 ml) dry mustard

¹
⁄8 tsp. (0.625 ml) bay leaf powder

¹
⁄8 tsp. (0.625 ml) ground cloves

1 Tbsp. (15 ml) light corn syrup

¼ cup (60 ml) finely powdered milk

½ cup (120 ml) cold water

MIXING AND STUFFING

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

2. Measure the seasoning, corn syrup, and powdered milk into a large mixing bowl, and stir with a whisk until well blended. Refrigerate for at least 15 minutes.

3. Add the chilled ground beef to the 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.

4. Stuff the sausage paste into the casings, and twist into 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.

Krautwurst

Sausage with sauerkraut as an ingredient is popular in some areas of southern Germany. It is usually poached in beer, and then grilled or sautéed. Krautwurst is served on a roll with mustard, and is eaten while drinking dark beer.

As usual, this recipe uses 2½ pounds (1,150 g) of meat. However, because there is ½ pound (225 g) of sauerkraut used as an ingredient, the final product will weigh a little over 3 pounds (1,360 g), and a little more than the normal length of casing will be needed.

If the sauerkraut is sprayed with cold water briefly before it is mixed with the meat, the tartness of the sausage will be reduced. If it is thoroughly rinsed

in water, the tart taste will be very mild. In any case, before it is chopped, the kraut should be squeezed to remove as much moisture as possible.

CASINGS

Rinse 8 feet (240 cm) of small-diameter hog casing, and refrigerate it overnight in a cup of water. Rinse again in warm water before using.

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

Prepare the meats listed below. Cut the pork into ¾-inch (2 cm) cubes, and cut the sliced bacon crosswise into squares. Refrigerate. While this meat is being prepared, chill the grinder and sausage stuffer in the refrigerator.

 2 lbs. (910 g) pork shoulder 
₂
 lb. (225 g) bacon

SEASONINGS AND OTHER INGREDIENTS

½ lb. (225 g) sauerkraut, rinsed (optional), drained and squeezed

2¾ tsp. (13.75 ml) salt

1
½ Tbsp. (22.5 ml) light corn syrup

1 Tbsp. (15 ml) onion granules

1 tsp. (5 ml) marjoram

1 tsp. (5 ml) ground mustard—packed in the spoon

1 tsp. (5 ml) ground caraway seed

1 tsp. (5 ml) garlic granules

¾ tsp. (3.75 ml) white pepper

½ tsp. (2.5 ml) whole mustard seed

½ cup (120 ml) finely powdered skim milk

¼ cup (60 ml) water

MIXING AND STUFFING

1. Grind the pork and bacon together with a 
³
⁄16-inch (4.8 mm) or larger plate. Refrigerate the ground meat for about 30 minutes.

2. Chop the rinsed (optional), drained, and squeezed sauerkraut with a stainless steel knife. (A carbon steel knife might impart a metallic taste to the acidic sauerkraut.) Transfer the chopped kraut to a large mixing bowl.

3. Add the seasoning, powdered skim milk, and water to the same bowl, and mix well. Refrigerate this seasoning mixture 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 hog casings are being prepared.

5. Stuff the sausage into the prepared hog casings, and twist into 6-inch (15 cm) links, or tie the sausage rope into four rings. (Rings are traditional for this sausage. See photo of sausage rings in Chapter 9, 
Ring Bologna
.) Refrigerate the sausage overnight to permit the seasoning to be absorbed by the meat. Use a covered container.

6. 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.

Lamb Sausage—Mild

This sausage has a variety of seasonings and spices, but the amount of each item is modest. The result is a flavorful, but mildly seasoned sausage. It works well as a breakfast sausage when it is made into patties. It makes a tasty appetizer when serving cocktails if it is stuffed into sheep casings and twisted into 2- to 3-inch (5 to 7.5 cm) links.

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. Rinse the casing, and refrigerate it in water overnight. Rinse again, and soak in warm water about 30 minutes before using.

THE MEAT FOR 2
¹
⁄2 LBS. (1,150 G) OF SAUSAGE

Prepare 2½ lbs. (1,150 g) of lamb, or 2 lbs. (910 g) of lamb and ½ lb. (230 g) of beef. In either case, the total fat content should be about 20 percent. 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

1 tsp. (5 ml) paprika

1 tsp. (5 ml) onion granules

½ tsp. (2.5 ml) garlic granules

½ tsp. (2.5 ml) black pepper

½ tsp. (2.5 ml) oregano

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

¼ tsp. (1.25 ml) rosemary

¼ tsp. (1.25 ml) allspice

2 Tbsp. (30 ml) cold water

1 Tbsp. (15 ml) white wine

MIXING AND STUFFING

1. Grind the well-chilled lamb and beef with a fine plate—
¹
⁄8 inch (3.2 mm), if available. Refrigerate the ground meat for about 30 minutes.

2. Measure the seasoning and all other ingredients, except for the meat, into a large mixing bowl, and mix well. Refrigerate for at least 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 sausage paste while the sausage stuffer and casings are being prepared.

4. Stuff the sausage paste into the casings, and twist into 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.

Sauté the links in a small amount of olive oil, or grill them. Please see Chapter 6 for detailed cooking instructions.

Lincolnshire-Style Sausage