Mastering the Craft of Making Sausage (36 page)

THE SEASONING AND OTHER INGREDIENTS

2 tsp. (10 ml) salt

½ tsp. (2.5 ml) Cure #1

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

1 tsp. (5 ml) garlic granules

½ tsp. (2.5 ml) white pepper, finely ground

½ tsp. (2.5 ml) marjoram

½ tsp. (2.5 ml) cardamom

½ cup (120 ml) powdered skim milk

¼ cup (60 ml) water

2 Tbsp. (30 ml) light corn syrup

MIXING AND STUFFING

1. 
 Mix the seasoning, powdered skim milk, corn syrup, and water in a 5-quart (5 liter) mixing bowl. Refrigerate this mixture for at least 15 minutes.

2. 
 Blend the meat and the seasoning well by kneading for about three minutes.

3. 
 Stuff the sausage in hog casings, and twist the sausage rope into links, or tie the sausage into rings. (Rings are traditional for this sausage. See photo of sausage rings in this chapter, 
Ring Bologna
.)

4. 
 Refrigerate overnight, uncovered (or cover with paper towels).

5. 
 If you wish to smoke the kielbasa, please see Chapter 7 for suggestions and directions. (This variety of kielbasa is traditionally smoked.) If you wish to omit smoking, please see the cooking suggestions in Chapter 6.

Smoked Loukanika (Greek)

Fresh loukanika appeared in Chapter 8. The formulation of this cured and smoked version is a little different.

CASINGS

Hog casings are recommended. If you intend to use small-diameter hog casing, rinse 
7
½ feet (210 cm) of the casing, and refrigerate it overnight in a little water. Rinse again in warm water before using.

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

Prepare the meats listed below; cut into ¾-inch (2 cm) cubes and refrigerate. While this meat is being prepared, chill the grinder and sausage stuffer in the refrigerator.

•
 1½ lbs. (680 g) of lean pork and 

½ lb. (225 g) of back fat—or 2 lbs. (910 g) of fatty pork shoulder 
₂
 lb. (225 g) of lean lamb

NOTE: This sausage is also made with beef instead of lamb, and it is often made with 100 percent pork, as well.

SEASONINGS AND OTHER INGREDIENTS

2 tsp. (10 ml) salt ½ tsp. (2.5 ml) Cure #1 1 Tbsp. (15 ml) olive oil 1 tsp. (5 ml) thyme

1 tsp. (5 ml) marjoram

½ tsp. (2.5 ml) black pepper

½ tsp. (2.5 ml) ground allspice

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

½ tsp. (2.5 ml) oregano

2 cloves garlic, finely minced ¼ cup (60 ml) red wine

½ cup (120 ml) finely powdered skim milk

½ cup (120 ml) minced onion

grated orange peel from one orange (orange zest)

MIXING AND STUFFING

1.   
Grind the meats together with a medium-size plate. Refrigerate the ground meat for about 30 minutes.

2.   
Mix the seasoning, powdered skim milk, and water in a large 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 6-inch (15 cm) links. Refrigerate the links overnight to permit the seasoning to be absorbed by the meat. Cover the container with a paper towel.

5. 
 If you wish to hot smoke or cold smoke the links, please see Chapter 7 for suggestions and directions. (These cured loukanika are traditionally smoked for a short time.) If you wish to omit smoking, please see the cooking suggestions in Chapter 6.

Spicy French Sausage

Savory is not among the common spices used in sausage, but the other spices used in Spicy French Sausage are quite common. Most of the spices are used generously, making it a flavorful product. It tastes much like spicy cured ham.

THE CASING

Patties or natural casings are best for this sausage. 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 1¾ lbs. (800 g) of pork shoulder butt that contains about 20 percent fat, and ¾ lb. (340 g) bacon. Cut the pork shoulder into ¾-inch (2 cm) cubes, and cut the bacon into squares. 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

2 tsp. (10 ml) salt

½ tsp. (2.5 ml) Cure #1

1 tsp. (5 ml) black pepper

¾ tsp. (3.75 ml) thyme

½ tsp. (2.5 ml) summer savory

½ tsp. (2.5 ml) oregano or marjoram

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

⅛ tsp. (0.625 ml) bay leaf, ground

¼ cup (60 ml) red wine

¼ cup (60 ml) powdered skim milk

MIXING AND STUFFING

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

2.   
Mix the seasoning, wine, and powdered milk 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 
³
⁄8-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.

This sausage can be smoked. If it will be smoked, please see Chapter 7. If it will be cooked without smoking, please see Chapter 6.

Texas Hotlinks

This hot, spicy, complex, and flavorful sausage is great for grilling, and it is popular with beer drinkers. Because this is a well-seasoned sausage, and because this sausage contains beef, it is an excellent candidate for conversion to a wild game sausage. Replace the ¾ pound of beef with wild game trimmed of all fat, and use 1¾ pounds (800 g) of extra fatty pork shoulder. Even as much as 50 percent wild game would make an excellent sausage.

CASINGS

Either small or medium hog casing may be used. If you wish to use the small casing, rinse 7 feet (210 cm), and refrigerate it overnight in water. Rinse again, and soak in warm water for a few minutes before using.

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

Prepare the meats listed below; cut into ¾-inch (2 cm) cubes, and refrigerate. While this meat is being prepared, chill the grinder and sausage stuffer in the refrigerator.

•
 1¾ lbs. (800 g) of fatty pork shoulder

₄
 lb. (340 g) of beef chuck

SEASONINGS AND OTHER INGREDIENTS

2 tsp. (10 ml) salt

½ tsp. (2.5 ml) Cure #1

2 tsp. (10 ml) black pepper, ground

2 tsp. (10 ml) paprika

2 tsp. (10 ml) crushed red pepper

1 tsp. (5 ml) cayenne

1 tsp. (5 ml) granulated garlic

¾ tsp. (3.75 ml) thyme

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

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

½ tsp. (2.5 ml) allspice

½ tsp. (2.5 ml) MSG (optional)

¼ tsp. (1.25 ml) powdered bay leaf

¼ tsp. (1.25 ml) whole mustard seeds

¼ tsp. (1.25 ml) powdered anise

1 Tbsp. (15 ml) light corn syrup

½ cup (120 ml) finely powdered skim milk

½ cup (120 ml) cold beer or cold water

MIXING AND STUFFING

1. 
 Grind the chilled meats together with a 
-inch (4.8 mm) plate. Refrigerate the ground meat for about 30 minutes.

2. 
 While the meat is chilling, mix all of the remaining ingredients thoroughly in a large mixing bowl. The cold beer—or cold water—will make a slurry or a thin paste with the various seasonings and ingredients. Refrigerate this mixture for about 15 minutes.

3. 
 Add the chilled ground meat to the seasoning mixture, and knead until it is well 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 casing, and twist the sausage rope into links. Refrigerate the links overnight to permit the seasoning to be absorbed by the meat. Use an uncovered container (or cover with paper towels) so the casings will dry.

5. 
 If you wish to smoke the hotlinks, please see Chapter 7 for suggestions and directions. If you wish to omit smoking, please go directly to the cooking suggestions in Chapter 6.

Turkey Kielbasa

Turkey is certainly not traditional meat for making kielbasa, and I have never heard of kielbasa with poultry seasoning in the formula, but this sausage tastes good, nevertheless.

CASING

Prepare 7 feet (210 cm) of hog casing; rinse thoroughly. Refrigerate the casing in water overnight. Rinse again, and soak in warm water before using.

MEAT

Prepare 2½ lbs. (1,150 g) of dark fowl meat (turkey thighs, chicken thighs or waterfowl), and cube the meat. Be sure to use the skin and a reasonable amount of fat. Refrigerate the meat for 30 minutes. While the meat is being prepared, refrigerate the meat grinder and stuffer.

Grind the meat with a 
-inch (4.8 mm) plate. Chill the meat again while the seasoning and other ingredients are being prepared.

THE SEASONING AND OTHER INGREDIENTS

2 tsp. (10 ml) salt

½ tsp. (2.5 ml) Cure #1

1 Tbsp. (15 ml) onion granules

1 tsp. (5 ml) white pepper, finely ground

1 tsp. (5 ml) poultry seasoning

1 tsp. (5 ml) paprika

½ tsp. (2.5 ml) garlic granules

½ tsp. (2.5 ml) marjoram

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

½ tsp. (2.5 ml) ginger powder

½ tsp. (2.5 ml) dried parsley

¼ tsp. (1.25 ml) cayenne

⅛ tsp. (0.625 ml) allspice

1 Tbsp. (15 ml) light corn syrup

½ cup (120 ml) powdered skim milk

¼ cup (60 ml) water

MIXING AND STUFFING

1.
 Mix the seasoning, corn syrup, powdered milk, and water in a 5-quart (5 liter) mixing bowl. Refrigerate this mixture for at least 15 minutes.

2. 
 Blend the meat and the seasoning well by kneading for about three minutes.

3. 
 Stuff the sausage into hog casings, and twist the sausage rope into links.

4. 
 Refrigerate overnight, uncovered (or covered with paper towels).

5. 
 If you wish to smoke the kielbasa, please see Chapter 7 for suggestions and directions. If you wish to omit smoking, please see the cooking suggestions in Chapter 6.

Turkey or Waterfowl Cotto Salami

Cotto salami (cooked salami) is usually made with beef and pork, but very good tasting cotto salami can also be made with the dark meat of turkey or chicken. All of the meat on ducks or geese is dark, so any part of these birds— wild or domesticated—may be used.

Cotto salami is usually smoked—and smoking is recommended—but if it will not be smoked, the optional liquid smoke will impart a similar smoked aroma.