Sausage Dec. 15
I had four of those in the refrigerator, the local supermarket had a special on pork shoulder. That one has had the skin removed. The skin and the bone, below, will be part of a hearty winter soup, pea, lentil or bean.
Now above is the mise for Charcuterie's Spiciy Italian sausage, one of three I would make this day with two more the next morning.
The fennel and coriander seeds needed to be toasted.
Which in this shot they have been.
That actually is the recipe for both the sweet and the spicy.
The mise for the sweet.
The meat grinder cooling down, don't use a freezer for this, parts can crack. And steel the cutting blade, before it goes in the ice bath. Cold is good, the pork was almost freezing, the room was just over 60 and I ground into a bowl in an ice bath.
Hog casings. The sidebar has source links for both Sausage Maker and Butcher Packer.
Pork, spices and Garlic, so this must be Brian's Holiday Kielbasa, Wiejska.
The grinding set up. The cold grinder, the bowl in the ice batch to catch the fresh sausage and the bowl of mixed spices and pork fresh out of the freezer and just starting to be stiff from the cold. Have I mentioned that it is important to keep the sausage very cold. Well remember that VERY COLD!!
Out the business end.
Tempting.
The output end of the sausage stuffer, I think the link for the supplier of the stuffer is in my side bar. Northern Industrial, they are about half the price of anyone else I've seen. Thank you Chef LeBlanc.
And a coil of sausage in casing. The air bubles will be taken care of later.
From left to right: kilebassa, spicy Italian and sweet Italian. A mornings work, plus there are 7.5 more pounds of diced pork in the refrierator waiting for tomorrow, my back hurt at this point. It will become Mexican Chorizo from Charcuteire and Breakfast Sausage from the CIA Garde Manger.
That is about 1.5 pounds of mixed hot Italian, to the rear, and sweet Italian to the front.
And that is a good bread with a home made sause with the Italian sausage; red, yellow and green peppers, onions, home made and preserved tomato sauce, thank you CIA and veal stock. Here it is on my wife's menu site.
those sausages are a beautiful sight!
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Lunch today got chnged from Scotch Broth to a piece of left over onion quiche, Julia Child's, some scrambled eggs and fresh patties of the Mexican Chorizo.
I expect to do a bunch of dry cured sausage and meats in January and February and then when it is warm enough some smoked sausage. May will probably see Bratwurst, knockwurst and the like. And somewhere in there some french garlic sauage.
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And in the picture with the three trays of sausage, that should be right to left not left to right. I'll change it later and pull this comment.
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I love Charcuterie and have been used a number of recipes. I was hoping you might be able to tell my where you got your casings. On Sausage Maker Inc there are a number of options and wanted to know which one you choose. I have gotten them from my local butcher but they don't really have enough in one package and it looks like you are using a large amount. Also when you made the Italian Sausage did yours have a little to much fennel. Also I don't see any fat back and was wondering if you where using that in your recipes.
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I'm simply using fairly fat shoulder. I've no regular source of fat back.
We are happy with the fennel, which is more than Charcuterie calls for, but I've made this before.
These are casings from Sausage Maker, specfically the item 21200 32-35 mm natural hog casings. I also keep hog middles and beef middles on hand. In te frige and under salt they last at least one year.
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Wow, I'm in awe. I can only imagine the taste.
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Oh man, the pork shoulder images and the tasty looking sausage images are arousing my appetite. In short, the food looks tasty, would love to try it.
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Been trying to contact you since your departure from broadcasting. Send me an e-mail so I can get your e-drress.
Thanks
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Wanted to thank you for responding to my comment. I was wondering if you have tried The Sausage Making Cookbook by Jerry Predika and had any recipes that you enjoyed. Do you have any books you would recommend besides Charcuterie also? I don't know if you have tried the Pancetta recipe from Charcuterie but I have done it a number of times now and highly recommend it. Thanks for writing I enjoy hearing about someone else's charcuterie adventures.
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Besides Chacuterie, I would consider the other must book on the subject to be this one: http://www.sausagemaker.com/index.asp?PageAction=VIEWPROD&ProdID=413
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Did you end up making the Mexican Chorizo and Breakfast Sausage the next day? Any pics? Would you post the Breakfast Sausage recipe?
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I did make the sausages, but can't find pictures. The breakfast sausage,, which I halve:
10 lbs boneless pork (70% lean 30% fat) cubed
3.5 oz salt (Kosher)
2/3 oz ground white pepper
1/2 oz poultry seasoning
2 cups cold water
sheep casings optional.
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We rarely think people have good sense unless they agree with us.
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I love Charcuterie and have been used a number of recipes. I was hoping you might be able to tell my where you got your casings
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