Sausage Making (10 page)

Fine sea salt

• U.S. MEASUREMENT:
  1 tbsp
  
• GRAMS:
  20
  
• % OF TOTAL (100%):
  1.50
  

YIELD: 3 LB/1.4 KG

Boneless lean beef (95% lean, 5% fat), such as round, sirloin, neck, plate, or shank, cut into 1-in/2.5-cm cubes

• U.S. MEASUREMENT: 1.25 lb
  
• GRAMS: 571
  
• % OF TOTAL (100%): 41.96
  

Boneless fatty beef (75% lean, 25% fat), such as boneless short rib or brisket

• U.S. MEASUREMENT: 0.60 lb
  
• GRAMS: 273
  
• % OF TOTAL (100%): 20.49
  

Bacon, cut into 1-in/2.5-cm pieces

• U.S. MEASUREMENT: 0.60 lb
  
• GRAMS: 273
  
• % OF TOTAL (100%): 20.49
  

Ice water

• U.S. MEASUREMENT:
  ¹
  /
  ₄
  cup
  
• GRAMS: 42
  
• % OF TOTAL (100%): 3.08
  

Fine sea salt

• U.S. MEASUREMENT: 1
  ¹
  /
  ₂
  tsp
  
• GRAMS: 16
  
• % OF TOTAL (100%): 1.20
  

Freshly ground black pepper

• U.S. MEASUREMENT: 2 tbsp
  
• GRAMS: 14
  
• % OF TOTAL (100%): 1.00
  

Fresh thyme leaves

• U.S. MEASUREMENT: 2 tbsp
  
• GRAMS: 7
  
• % OF TOTAL (100%): 0.50
  

Freshly grated horseradish

• U.S. MEASUREMENT: 2 tbsp
  
• GRAMS: 7
  
• % OF TOTAL (100%): 0.50
  

Grated Cheddar cheese

• U.S. MEASUREMENT: 1 cup
  
• GRAMS: 147
  
• % OF TOTAL (100%): 10.78
  

Hog casings, rinsed

Consider this a hamburger in sausage form. We like to serve it on a bun with the traditional burger toppings: shredded lettuce, sliced tomatoes, and our Shhh . . . Sauce, which is 4505 Meats' secret sauce.

1.   
   1.
   Place the beef 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, combine the water, salt, black pepper, thyme, and horseradish and stir to combine.
   
3.   
   3.
   Nest a large mixing bowl in a bowl filled with ice. Grind the meat 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)
   . Fold the Cheddar cheese into the sausage.
   
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 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 hog casings
   (see page 31)
   and twist into links
   (see page 36)
   .
   
8.   
   8.
   The sausages can be grilled
   (see page 38)
   , or the links can be smoked
   (see page 43)
   at 170°F/77°C, until the internal temperature of the sausage reaches 145°F/63°C, 45 to 60 minutes. The sausages are then fully cooked, and can be reheated on a grill when you're ready to eat them.
   

YIELD: 3 LB/1.4 KG

Lean pork meat (about 95% lean, 5% fat), cut into 1-in/2.5-cm cubes

• U.S. MEASUREMENT: 1.20 lb
  
• GRAMS: 524
  
• % OF TOTAL (100%): 38.51
  

Pork heart, cut into small pieces

• U.S. MEASUREMENT: 0.40 lb
  
• GRAMS:175
  
• % OF TOTAL (100%): 12.83
  

Pork liver, cut into small pieces

• U.S. MEASUREMENT: 0.40 lb
  
• GRAMS:175
  
• % OF TOTAL (100%): 12.83
  

White wine

• U.S. MEASUREMENT:
  ¹
  /
  ₂
  cup
  
• GRAMS: 113
  
• % OF TOTAL (100%): 8.27
  

Cold water

• U.S. MEASUREMENT:
  ¹
  /
  ₄
  cup
  
• GRAMS: 61
  
• % OF TOTAL (100%): 4.46
  

Finely chopped fresh parsley

• U.S. MEASUREMENT: 2 tbsp
  
• GRAMS: 9
  
• % OF TOTAL (100%): 0.64
  

Fine sea salt

• U.S. MEASUREMENT: 2 tbsp
  
• GRAMS: 7
  
• % OF TOTAL (100%): 0.50
  

Coarsely ground black pepper

• U.S. MEASUREMENT: 2 tbsp
  
• GRAMS: 8
  
• % OF TOTAL (100%): 0.57
  

Red pepper flakes

• U.S. MEASUREMENT: 1 tsp
  
• GRAMS: 2
  
• % OF TOTAL (100%): 0.13
  

Finely chopped fresh sage leaves

• U.S. MEASUREMENT: 1 tsp
  
• GRAMS: 2
  
• % OF TOTAL (100%): 0.13
  

Fresh thyme leaves

• U.S. MEASUREMENT: 1 tsp
  
• GRAMS: 2
  
• % OF TOTAL (100%): 0.13
  

Cooked meat from the pig's head, tongue, or trotters (see facing page), coarsely chopped

• U.S. MEASUREMENT: 0.60 lb
  
• GRAMS: 286
  
• % OF TOTAL (100%): 21.00
  

Hog casings, rinsed

Sausages originated as a way to use up meat scraps, and this British-style butcher's sausage is a perfect example of that. The blend is a lean pork muscle, heart, and liver, with meat from the pig's head, tongue, or trotters adding richness. I like to make this sausage in a smaller size, forming it into links about the length of an average breakfast sausage. Like breakfast sausage, it's great alongside eggs.

1.   
   1.
   Place the lean pork, heart, and liver 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 wine, water, parsley, salt, black pepper, red pepper flakes, sage, and thyme and stir to combine.
   
3.   
   3.
   Nest a large mixing bowl in a bowl filled with ice. Grind the meat through the small die of the grinder into the bowl set in ice
   (see page 24)
   .
   
4.   
   4.
   Add the cooked meat and spice mixture to the raw, ground 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 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 hog casings
   (see page 31)
   and twist into small links (about 4 in/10 cm long)
   (see page 36)
   .
   
8.   
   8.
   The sausages can be panfried
   (see page 45)
   until the internal temperature of the sausage reaches 145°F/63°C.
   

The basic method for preparing pig's head, tongue, and trotters (feet) is the same. Generously salt the cuts and refrigerate overnight. The following day, place the cuts in a pot and cover with cold water by 1 in/2.5 cm. Bring the water to a boil, then pour out the salty water and refill with cold water. Bring the fresh water to a boil and then lower to a simmer. Lightly simmer until the meat pulls easily from the bone but is not falling apart, about 4 hours. Remove the meat from the pot (save the braising liquid), let stand until the meat is cool enough to handle, and then pull the meat and skin off the bone. A cooked pig's head will yield about 3
¹
/
₂
lb/1.6 kg meat, feet will yield 4 oz/115 g, and a tongue will yield 4 oz/115 g.

YIELD: 3 LB/1.4 KG

Boneless pork shoulder (or a combination of cuts, about 75% lean, 25% fat), cut into 1-in/2-cm cubes

• U.S. MEASUREMENT: 1.80 lb
  
• GRAMS: 813
  
• % OF TOTAL (100%): 59.71
  

Boiled pork skin
(see page 19)

• U.S. MEASUREMENT:
  ¹
  /
  ₃
  cup
  
• GRAMS: 87
  
• % OF TOTAL (100%): 6.30
  

Beef suet

• U.S. MEASUREMENT:
  ¹
  /
  ₂
  cup
  
• GRAMS: 125
  
• % OF TOTAL (100%): 9.15
  

Dried pasilla chiles, stemmed and torn into small pieces

• U.S. MEASUREMENT:
  ¹
  /
  ₃
  cup
  
• GRAMS: 29
  
• % OF TOTAL (100%): 2.15
  

Dried ancho chiles, stemmed and torn into small pieces

• U.S. MEASUREMENT: 1 tbsp + 1
  ¹
  /
  ₂
  tsp
  
• GRAMS: 12
  
• % OF TOTAL (100%): 0.85
  

Dried chipotle chile

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

Paprika

• U.S. MEASUREMENT: 1
  ¹
  /
  ₂
  tsp
  
• GRAMS: 4
  
• % OF TOTAL (100%): 0.28
  

Ground cumin

• U.S. MEASUREMENT: 1
  ¹
  /
  ₂
  tsp
  
• GRAMS: 4
  
• % OF TOTAL (100%): 0.33
  

Red pepper flakes

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

Thinly sliced green onions, white and light green parts only

• U.S. MEASUREMENT:
  ²
  /
  ₃
  cup
  
• GRAMS: 95
  
• % OF TOTAL (100%): 7.00
  

Ice water

• U.S. MEASUREMENT:
  ¹
  /
  ₃
  cup
  
• GRAMS: 82
  
• % OF TOTAL (100%): 5.99
  

Tomato paste

• U.S. MEASUREMENT: 2 tbsp
  
• GRAMS: 35
  
• % OF TOTAL (100%): 2.54
  

Finely chopped pickled jalapeño chiles
(store-bought or homemade, see page 190)

• U.S. MEASUREMENT:
  ¹
  /
  ₄
  cup
  
• GRAMS: 26
  
• % OF TOTAL (100%): 1.91
  

Fine sea salt

• U.S. MEASUREMENT: 1 tbsp +
  ³
  /
  ₄
  tsp
  
• GRAMS: 27
  
• % OF TOTAL (100%): 1.95
  

Finely chopped fresh cilantro

• U.S. MEASUREMENT:
  ¹
  /
  ₄
  cup
  
• GRAMS: 14
  
• % OF TOTAL (100%): 1.00
  

White vinegar

• U.S. MEASUREMENT: 1
  ¹
  /
  ₂
  tsp
  
• GRAMS: 6
  
• % OF TOTAL (100%): 0.41
  

Minced garlic

• U.S. MEASUREMENT: 1 tsp
  
• GRAMS: 3
  
• % OF TOTAL (100%): 0.24
  

Cure No. 1
(see page 15)

• U.S. MEASUREMENT:
  ¹
  /
  ₄
  tsp
  
• GRAMS: 1
  
• % OF TOTAL (100%): 0.11
  

Hog casings, rinsed

In addition to the pork meat in this recipe, I also like to include pork skin, which adds collagen to the mix, creating an especially silky sausage. Instead of pork fat, I add beef suet, which has a higher melting point than pork fat. The pieces of suet absorb the seasoning in the sausage, and when you bite into it a capsule of flavor releases in your mouth. When you cook this sausage it generates a lot of flavorful rendered fat. I like to cook vegetables in it to serve alongside the sausage, or save it to drizzle on soup or bread.