Sausage Making (30 page)

Pie Pastry, 151

Pig's head

   
Butcher's Sausage, 54–55

   
cooking, 55

   
Pig's Head Terrine, 152–53

   
Scrapple, 106–7

   
Whole Suckling Pig Ballotine, 156–61

Pink salt, 15

Poaching, 41–42

Polish Sausage, Smoked, 82–83

Pork.
See also
Bacon

   
about, 19

   
Beer Bratwurst, 74–75

   
Bierwurst, 116–17

   
Blood Bologna, 118–19

   
Boudin Noir with Winter Fruit, 94–97

   
Butcher's Sausage, 54–55

   
Cajun Boudin, 98–99

   
Chorizo, 56–57

   
Duck Cotechino, 100–101

   
Foie Gras Boudin Blanc, 122–25

   
Guinea Hen and Kimchee Links, 102–3

   
Jerk Doggy, 76–77

   
Lao Sausage, 78–79

   
Linguiça, 80–81

   
Liverwurst, 128–29

   
Maple-Bacon Breakfast Sausage, 60–61

   
pig's head, 55

   
Pig's Head Terrine, 152–53

Rabbit Crepinette, 68–69

Scrapple, 106–7

skin, 19

Smoked Polish Sausage, 82–83

Smoked Trout and Pork Sausage, 130–31

Spicy Italian Sausage, 64–65

Stinky Taleggio Crepinette, 66–67

Summer Sausage, 84–85

tongue, 55

trotters, 55

Turkey, Apple, and Campari Sausage, 86–87

Whole Suckling Pig Ballotine, 156–61

Rabbit

   
about, 20

   
Rabbit Crepinette, 68–69

Rice

   
Cajun Boudin, 98–99

   
as filler, 21

Salt, 14

Sauerkraut, 192–93

Sausage.
See also
Coarse sausage; Combination sausage; Firm sausage; Sausage making; Smooth sausage; Soft sausage

   
cooking, 38–46

   
freezing, 46–47

   
selecting meat and fat for, 19–21

   
texture of, 12

Sausage making

   
grinding, 22–25

   
mixing, 25–30

   
stuffing, 31–36

   
tools for, 13–14

   
twisting, 36–38

Sausage prickers, 14

Sausage stuffers, 14

Scales, 14

Scallops, 20

Scottish White Pudding, 108–9

Scrapple, 106–7

Sheep casings, 13

Slaw, Spicy, 194–95

Smoked Polish Sausage, 82–83

Smoked Trout and Pork Sausage, 130–31

Smoking, 43–45

Smooth sausage

   
about, 112

   
All-Beef Hot Dogs, 114–15

   
Bierwurst, 116–17

   
Blood Bologna, 118–19

   
Chicken-Beer Sausage, 120–21

   
Foie Gras Boudin Blanc, 122–25

   
Lamb Wieners, 126–27

   
Liverwurst, 128–29

   
master ratio for, 113

   
Smoked Trout and Pork Sausage, 130–31

Sodium nitrate and nitrite, 14–15

Soft sausage

   
about, 92

   
Boudin Noir with Winter Fruit, 94–97

   
Cajun Boudin, 98–99

   
Duck Cotechino, 100–101

   
Guinea Hen and Kimchee Links, 102–3

   
The Kermit, 104–5

   
master ratio for, 93

   
Scottish White Pudding, 108–9

   
Scrapple, 106–7

Spicy Italian Sausage, 64–65

Spicy Slaw, 194–95

Stinky Taleggio Crepinette, 66–67

Stuffing, 14
,
31–36

Summer Sausage, 84–85

Synthetic casings, 13

Terrines

   
Duck Confit and Cherry Terrine, 142–44

   
Pig's Head Terrine, 152–53

   
Truffled Boudin en Croute, 146–49

Thermometers, 14

Tomatoes

   
Catsup, 176–77

Tools, 13–14

Trout, Smoked, and Pork Sausage, 130–31

Truffled Boudin en Croute, 146–49

Turkey, Apple, and Campari Sausage, 86–87

Twisting, 36–38

Veal

   
Beer Bratwurst, 74–75

   
Veal, Sweetbreads, and Morels en Croute, 164–66

Venison and Juniper Sausage, 88–89

Vinaigrette, Lemon, 188–89

Whole Suckling Pig Ballotine, 156–61