Why You'll Love Making Your Own Sausage: Choose Your Cuts: Though the original spirit of sausage making was to make economical use of every part of the animal, these days some commercial producers might be taking things a bit too far. Just what part of the pig is in that dirty water hot dog, anyway? Never mind, don't answer that. Instead of wondering, you can take matters into your own hands and start with whole cuts. Master Different Flavors: What fun would all this be if it were just about all the bad things you'd be leaving out? Just as important are all the ingredients you'll get to put in that commercial producers deem too niche or expensive. Whole spices, fresh herbs, nuts, eggs, and cheese add vibrant flavor and exciting texture to your sausages. Taste the Difference: Fatty meat is cheaper than lean meat and, in accordance with USDA regulations, producers can incorporate up to 50 percent fat by weight into sausage. But you certainly don't need all that fat to make a scrumptious sausage, and now that you know, you probably don't want to eat it. Sample Recipe: Spanish Chorizo Texture and Flavor: Coarse and spiced // Yield: 2 pounds A tapas bar staple, Spanish chorizo is distinguished for its use of pimentón, smoked Spanish paprika. It is not hot, but rather distinctively savory. In Spain, you can find this fresh version, ideal for panfrying or grilling, in addition to the ubiquitous cured one. Directions: 1. Prepare your casings. Refrigerate the mixing bowl and all the grinder and stuffer parts. Freeze the meat, uncovered, for at least 30 minutes. 2. Assemble your grinder. Place the bowl next to the grinder and grind the pork butt into the bowl. 3. Add the salt, pepper, pimentón, garlic, and wine. Knead the mixture for at least 5 minutes. 4. Cook a test piece, taste and adjust seasonings as preferred, then refrigerate the remaining mix. 5. Assemble your stuffer. Lubricate the horn and slide the casing onto it. Dampen your work surface with water. Stuff the meat into the casing, tying off the open ends at the beginning and end. 6. Poke any air bubbles. 7. Twist off links, alternating directions for each link. 8. Refrigerate overnight, uncovered, on a wire rack set over a sheet pan. Cook or freeze within 3 days. Ingredients + Equipment: 4 feet medium hog casings 2 pounds pork butt, trimmed and cut into 1-inch cubes 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper 1 tablespoon pimentón or Spanish paprika (preferably smoked) 6 cloves garlic, finely chopped 1/4 cup red wine Grinder with coarse (3/8-inch) die Stuffer 1 metal mixing bowl Sheet pan Wire rack
✔ Author(s): Will Budiaman
✔ Title: Easy Sausage Making: Essential Techniques and Recipes to Master Making Sausages at Home
✔ Rating : 4.5 out of 5 base on (700 reviews)
✔ ISBN-10: 1623158508
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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