Sausage Making (11 page)

1.   
   1.
   Place the pork shoulder, pork skin, and beef suet on a rimmed baking sheet; transfer to the freezer; and chill until crunchy on the exterior but not frozen solid
   (see page 23)
   .
   
2.   
   2.
   In a spice grinder or food processor, combine the dried pasilla, ancho, and chipotle chiles; paprika; ground cumin; and red pepper flakes and process until the chiles are finely ground. Transfer to a medium bowl and stir in the green onions, ice water, tomato paste, pickled jalapeño chiles, salt, cilantro, vinegar, garlic, and Cure No. 1.
   
3.   
   3.
   Nest a large mixing bowl in a bowl filled with ice. Grind the boneless pork, pork skin, and beef suet through the small die of the grinder into the bowl set in ice
   (see page 24)
   .
   
4.   
   4.
   Add the spice mixture to the meat and stir with your hands until well incorporated; the mixture will look homogenous and will begin sticking to the bowl
   (see page 25)
   .
   
5.   
   5.
   Spoon 2 tbsp of the meat mixture into a nonstick frying pan and spread into a thin patty. Cook the test patty over low heat until cooked through but not browned. Taste the sausage for seasoning and adjust as necessary.
   
6.   
   6.
   Press a sheet of parchment paper or plastic wrap directly on the surface of the meat to prevent oxidation, then cover the bowl tightly with plastic wrap and refrigerate overnight. Alternatively, you can vacuum-seal the farce.
   
7.   
   7.
   You can leave this sausage uncased, or stuff into sheep casings and twist into links. Cook right away, or freeze them for longer storage
   (see page 46)
   . The cased sausages can be grilled
   (see page 38)
   to an internal temperature of 145°F/63°C; uncased sausage can be crumbled and browned in a sauté pan over medium heat until cooked through.
   

YIELD: 3 LB/1.4 KG

Boneless goat shoulder and trim, cut into 1-in/2-cm pieces

• U.S. MEASUREMENT: 2.00 lb
  
• GRAMS: 914
  
• % OF TOTAL (100%): 67.13
  

Pork back fat, cut into 1-in/2-cm pieces

• U.S. MEASUREMENT:
  ¹
  /
  ₂
  cup
  
• GRAMS: 101
  
• % OF TOTAL (100%): 7.44
  

Finely chopped roasted red peppers

• U.S. MEASUREMENT:
  ²
  /
  ₃
  cup
  
• GRAMS: 150
  
• % OF TOTAL (100%): 10.98
  

Ice water or cold chicken stock

• U.S. MEASUREMENT:
  ¹
  /
  ₃
  cup
  
• GRAMS: 78
  
• % OF TOTAL (100%): 5.73
  

Finely chopped Caramelized Onions
(page 180)

• U.S. MEASUREMENT:
  ¹
  /
  ₄
  cup
  
• GRAMS: 37
  
• % OF TOTAL (100%): 2.74
  

Finely chopped charred green onions

• U.S. MEASUREMENT:
  ¹
  /
  ₂
  cup
  
• GRAMS: 37
  
• % OF TOTAL (100%): 2.74
  

Garlic Confit
(page 182)

• U.S. MEASUREMENT: 2
  ¹
  /
  ₂
  tsp
  
• GRAMS: 8
  
• % OF TOTAL (100%): 0.61
  

Coarsely ground black pepper

• U.S. MEASUREMENT: 2
  ¹
  /
  ₂
  tsp
  
• GRAMS: 7
  
• % OF TOTAL (100%): 0.49
  

Finely chopped fresh parsley

• U.S. MEASUREMENT: 2
  ¹
  /
  ₂
  tsp
  
• GRAMS: 7
  
• % OF TOTAL (100%): 0.49
  

Piment d'Espelette

• U.S. MEASUREMENT: 2
  ¹
  /
  ₂
  tsp
  
• GRAMS: 7
  
• % OF TOTAL (100%): 0.49
  

Finely chopped fresh oregano

• U.S. MEASUREMENT: 1 tbsp
  
• GRAMS: 4
  
• % OF TOTAL (100%): 0.30
  

Fine sea salt

• U.S. MEASUREMENT: 1 tsp
  
• GRAMS: 12
  
• % OF TOTAL (100%): 0.86
  

Sheep casings, rinsed

Though goat is not as commonly eaten as other meats, it's delicious, lean, and flavorful and makes an exceptional sausage. I love the flavor of roasted peppers and the fruity heat of French piment d'Espelette. Because it's stuffed into a sheep casing, this sausage is a great choice for people who don't eat pork. This recipe includes charred green onions. You can char them on a gas or charcoal grill until blackened and soft, or cook them in a cast-iron pan.

1.   
   1.
   Place the goat and pork fat on a rimmed baking sheet, transfer to the freezer, and chill until crunchy on the exterior but not frozen solid
   (see page 23)
   .
   
2.   
   2.
   In a medium bowl, add the roasted peppers, ice water, caramelized onions, green onions, garlic confit, black pepper, parsley, piment d'Espelette, oregano, and salt and stir to combine.
   
3.   
   3.
   Nest a large mixing bowl in a bowl filled with ice. Grind the goat and pork fat through the small die of the grinder into the bowl set in ice
   (see page 24)
   .
   
4.   
   4.
   Add the spice mixture to the meat and stir with your hands until well incorporated; the mixture will look homogenous and will begin sticking to the bowl
   (see page 25)
   .
   
5.   
   5.
   Spoon 2 tbsp of the meat mixture into a nonstick frying pan and spread into a thin patty. Cook the test patty over low heat until cooked through but not browned. Taste the sausage for seasoning and adjust as necessary.
   
6.   
   6.
   Press a sheet of parchment paper or plastic wrap directly on the surface of the meat to prevent oxidation, then cover the bowl tightly with plastic wrap and refrigerate overnight. Alternatively, you can vacuum-seal the farce.
   
7.   
   7.
   Stuff the sausage into the sheep's casings
   (see page 31)
   and twist into small links (about 4 in/10 cm long)
   (see page 36)
   .
   
8.   
   8.
   Cook the sausages right away, or freeze them for longer storage
   (see page 46)
   . These sausages are best cooked in a sauté pan or griddle over medium-high heat to an internal temperature of 145°F/63°C. If you want, after the sausages have been cooked and removed from the pan, you can cook vegetables in the accumulated fat. The sausages can also be grilled over indirect heat
   (see page 38)
   , but beware of the dripping fat, which can produce flare-ups and cause the sausage to become dry.
   

YIELD: 3 LB/1.4 KG

Boneless pork shoulder (or a combination of cuts, about 75% lean, 25% fat), cut into 1-in/2.5-cm cubes

• U.S. MEASUREMENT: 2.10 lb
  
• GRAMS: 981
  
• % OF TOTAL (100%): 72.00
  

Diced bacon

• U.S. MEASUREMENT: 0.50 lb
  
• GRAMS: 245
  
• % OF TOTAL (100%): 18.00
  

Finely chopped fresh parsley

• U.S. MEASUREMENT: 2
  ¹
  /
  ₄
  tsp
  
• GRAMS: 3
  
• % OF TOTAL (100%): 0.22
  

Ice water

• U.S. MEASUREMENT:
  ¹
  /
  ₄
  cup
  
• GRAMS: 42
  
• % OF TOTAL (100%): 2.00
  

Maple syrup

• U.S. MEASUREMENT:
  ¹
  /
  ₃
  cup
  
• GRAMS: 84
  
• % OF TOTAL (100%): 6.15
  

Fine sea salt

• U.S. MEASUREMENT: 1
  ¹
  /
  ₂
  tsp
  
• GRAMS: 11
  
• % OF TOTAL (100%): 0.80
  

Coarsely ground black pepper

• U.S. MEASUREMENT:
  ¹
  /
  ₂
  tsp
  
• GRAMS: 1
  
• % OF TOTAL (100%): 0.07
  

Red pepper flakes

• U.S. MEASUREMENT: 1 tsp
  
• GRAMS: 2
  
• % OF TOTAL (100%): 0.15
  

Finely chopped fresh sage

• U.S. MEASUREMENT: 2
  ¹
  /
  ₄
  tsp
  
• GRAMS: 3
  
• % OF TOTAL (100%): 0.22
  

Finely chopped fresh thyme leaves

• U.S. MEASUREMENT: 2
  ¹
  /
  ₄
  tsp
  
• GRAMS: 3
  
• % OF TOTAL (100%): 0.22
  

Finely grated ginger

• U.S. MEASUREMENT:
  ¹
  /
  ₂
  tsp
  
• GRAMS: 1
  
• % OF TOTAL (100%): 0.07
  

Ground fenugreek

• U.S. MEASUREMENT:
  ¹
  /
  ₂
  tsp
  
• GRAMS: 1
  
• % OF TOTAL (100%): 0.04
  

Ground nutmeg

• U.S. MEASUREMENT:
  ¹
  /
  ₂
  tsp
  
• GRAMS: 1
  
• % OF TOTAL (100%): 0.06
  

Sheep casings (optional)

This is your quintessential morning sausage, perfect alongside pancakes or stacked with a fried egg on a flaky biscuit
(see page 196)
. It just tastes like breakfast: the addition of smoky bacon, real maple syrup, and the classic breakfast sausage flavoring duo, sage and black pepper, all conspire to create the best breakfast sausage ever. Next to our hot dogs, this is probably the most popular sausage we make. It also makes for some killer white sausage gravy, if you're so inclined.

1.   
   1.
   Place the pork and bacon on a rimmed baking sheet, transfer to the freezer, and chill until crunchy on the exterior but not frozen solid
   (see page 23)
   .
   
2.   
   2.
   In a small bowl, add the parsley, ice water, maple syrup, salt, black pepper, red pepper flakes, sage, thyme, ginger, fenugreek, and nutmeg and stir to combine.
   
3.   
   3.
   Nest a large mixing bowl in a bowl filled with ice. Grind the pork and bacon through the small die of the grinder into the bowl set in ice
   (see page 24)
   .
   
4.   
   4.
   Add the spice mixture to the meat and stir with your hands until well incorporated; the mixture will look homogenous and will begin sticking to the bowl
   (see page 25)
   .
   
5.   
   5.
   Spoon 2 tbsp of the meat mixture into a nonstick frying pan and spread into a thin patty. Cook the test patty over low heat until cooked through but not browned. Taste the sausage for seasoning and adjust as necessary.
   
6.   
   6.
   Press a sheet of parchment paper or plastic wrap directly on the surface of the meat to prevent oxidation, then cover the bowl tightly with plastic wrap and refrigerate overnight. Alternatively, you can vacuum-seal the farce.
   
7.   
   7.
   This sausage can be left uncased, either loose or formed into patties, or stuffed into sheep casings
   (see page 31)
   and twisted into links
   (see page 36)
   .
   
8.   
   8.
   Breakfast sausages (both patties and links) are best cooked to an internal temperature of 145°F/63°C, either in a sauté pan or on a griddle over medium heat until browned.