Mastering the Craft of Making Sausage (28 page)

THE CASING

Breakfast sausage made into patties is good, 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 30 minutes before using.

MEAT FOR 2½ LBS. (1,150 G) OF SAUSAGE

Prepare 2½ lbs. (1,150 g) turkey, chicken, or other fowl. Use the skin and fat— up to 20 percent of the total amount of meat. Cut it into 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

1 tsp. (5 ml) poultry seasoning—packed in the spoon

1 tsp. (5 ml) sage, rubbed—packed in the spoon

1 tsp. (5 ml) fresh ginger, grated or minced

¾ tsp. (3.75 ml) black pepper

¼ tsp. (1.25 ml) cayenne

¼ tsp. (1.25 ml) liquid smoke (optional)

1 Tbsp. (15 ml) light corn syrup

¼ cup (60 ml) water

½ cup (120 ml) powdered skim milk

MIXING AND STUFFING

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

2. Except for the meat, mix the seasoning and other ingredients 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 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.

Turkey or Waterfowl Italian Sausage

Turkey, chicken, or waterfowl—wild or domesticated—can be used to make this sausage. If turkey or chicken is used, dark meat with the skin and fat is best. This is a tasty, but mildly seasoned, Italian sausage with a little poultry seasoning added.

THE 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 30 minutes before using.

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

Prepare 2½ lbs. (1,150 g) of fowl that contains about 20 percent 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

2½ tsp. (12.5 ml) salt

1 tsp. (5 ml) black pepper, coarsely ground

1 tsp. (5 ml) poultry seasoning—packed in the spoon

1 tsp. (5 ml) oregano, powdered

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

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

¼ tsp. (1.25 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 fowl with a medium 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 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.

Warren’s Country-Style Bulk Breakfast Sausage

I made this sausage for the first time almost thirty years ago when I was living in Japan, and it was the first sausage I ever made. The wife of a Christian missionary gave the recipe to me. It continues to be one of my favorite fresh sausages. The use of poultry seasoning in a 100 percent pork sausage makes this an unusual formulation.

THE CASING

I always 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

1 tsp. (5 ml) poultry seasoning—packed in the spoon 1 tsp. (5 ml) sage, rubbed—packed in the spoon ½ tsp. (2.5 ml) oregano or marjoram

½ tsp. (2.5 ml) black pepper

½ tsp. (2.5 ml) red pepper

¼ cup (60 ml) water

½ cup (120 ml) powdered skim milk

MIXING AND STUFFING

1. Grind the pork with a medium 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. Blend the 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.

CHAPTER 9

Cured Sausage

NOTE: Cured sausage contains a sausage curing powder (Cure #1) such as Prague Powder #1, Modern Cure, or Instacure #1. It may be cold smoked, hot smoked, or cooked by any method.

The sausages in this chapter have been arranged in alphabetical order.

Alsatian French Sausage

Alsace is a region in northeastern France between the Rhine River and the Vosges Mountains. This area is the home of Alsatian Sausage.

In Chapter 8, there is another sausage,
French Country Sausage
, which also uses the special French blend of seasoning called
quatre épices
. The French use this blend of four spices to season various dishes. It can be purchased ready-mixed, or it can be blended in your own kitchen; please see Appendix 1 for blending instructions and additional information.

THE CASING

Natural casings are best for this sausage. If 24 to 26 mm (1 in. to 1
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 2
¹
⁄2 LBS. (1,150 G) OF SAUSAGE

Prepare 2½ lbs. (1,150 g) of pork shoulder butt that contains about 20 percent fat. Cut the pork shoulder into ¾-inch (2 cm) cubes. Refrigerate the meat, and put the meat grinder and sausage stuffer in the refrigerator while the meat is being prepared.

SEASONINGS AND OTHER INGREDIENTS

2 tsp. (10 ml) salt

½ tsp. (2.5 ml) Cure #1

¾ tsp. (3.75 ml) black pepper

½ tsp. (2.5 ml)
quatre épices

⅛ tsp. (0.625 ml) ground ginger

1 Tbsp. (15 ml) light corn syrup

2 Tbsp. (30 ml) cold water

MIXING AND STUFFING

1. 
Grind the pork with a fine plate, and refrigerate it for 30 minutes.

2. 
Mix the seasoning, corn syrup, 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 for about three minutes. 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.

This sausage is not smoked. Please see Chapter 6 for sautéing or poaching suggestions.

Andouille

Several varieties of andouille are made in France, but most of us associate this sausage with Cajun cooking. The Cajuns, too, make many varieties of this hot, spicy, and well-seasoned sausage. Some kinds are to be eaten just as they are, and other kinds are used primarily as an ingredient for boiled beans or other dishes. The andouille produced by this recipe works well for either purpose.

In spite of the convoluted French spelling, the pronunciation of
andouille
is very easy:
an’ dewy.

CASINGS

Hog casing, or the more tender sheep casings, may be used. If you wish to use the small hog casing, 7 feet (210 cm) will be required; if sheep casing will be used, prepare 14 feet (420 cm). As usual, rinse the casing, and refrigerate it overnight in water. Rinse again, and soak in warm water for a few minutes before using.

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

Prepare 2½ lbs. (1,150 g) of fatty pork shoulder; cut into ¾-inch (2 cm) cubes and refrigerate. While this meat is being prepared, chill the grinder and sausage stuffer in the refrigerator.

SEASONINGS AND OTHER INGREDIENTS

2 tsp. (10 ml) salt

½ tsp. (2.5 ml) Cure #1

1 Tbsp. (15 ml) paprika

1 Tbsp. (15 ml) onion granules

2 tsp. (10 ml) cayenne

1 tsp. (5 ml) black pepper, ground

1 tsp. (5 ml) garlic granules

1 tsp. (5 ml) thyme

½ tsp. (2.5 ml) mace

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

½ tsp. (2.5 ml) whole mustard seeds