The Yummy Mummy Strikes Back
Posted by ntsc at 4/3/2009 12:32 PM 
Categories: Charcuterie, sausage, hog casings, Yummy Mummy, chicken
Categories: Charcuterie, sausage, hog casings, Yummy Mummy, chicken
I got up early this AM, as is normal with me, and checked my blog for comments. The only new one was one from The Yummy Mumy telling me to get off my lazy fat -ss and post something.
YES Ma'am!!!
Actually I have been very busy food wise the last few days. Lots of chicken, chicken stock, chicken sausage - which is what I'm doing today, I do have plenty of material.
Below is the mise for the chicken basil sun dryied tomato sausage from Charcuterie.
At the top is a bowl of boned, skinned chicken thigh pieces. The white stuff below is pork fat. Continuting around is choped garlic, basil, diced tomato, salt & pepper, and a measuing cup with oil, red wine and redwine vinegar. In the center are sun dried tomatoes.
We put the chicken and pork fat, skinned pork fat, in a mixing bowl. As an aside everything is as cold as possible.
The basil.
The garlic.
Tomatoes, this is only one of the two types.
The rest of the tomatoes, salt and pepper.
Mix well, I use my hands, but you could use a big spoon if you don't like greasy hands.
I said as cold as possible, that is the ice for the bath the already cold grinder will go in.
The new Grinder, which I'm thinking about nameing YM. This shows up here as well.
The hog casings, packed in Kosher salt. I've been working on this hank for a while now.
The bowl contains two full length casings, perhaps 20 feet each, far more than I will need but I would hate to run short. This is the medium tube, two others are standing upright behind the stuffer.
Starting to put the casing on the stuffer.
Grinder output. Into a bowl in an ice bath. The mixture to be ground has been in the freezer for 40 minutes, if warm the fat and meat may seperate which does not give a good texture, mouth feel or taste.
It doesn't show up, but you can see color variations where large pieces of fat went through the grinder as opposed to chicken, the glob at the very bottom can be seen in this photo.
So into the good old KA, the one that didn't break down.
During the mixing the liquid mixture or oil, vinegar and wine is added. Did I mention cold?
Packing the stuffer, it doesn't quite hold it all.
We have sausage.
And more sausage.
Time to put the rest of the ground mixture in.
Done, almost.
That is a pricker, used to open air bubbles.
The hank of casings, back in salt.
Done.
Satisfaction.
When will they be able to do another?
Chicken sausage looks good. I've made this one before too and really enjoyed it. Did you twist these, or just cut them like you did the last ones? Was disappointed in seeing that you took the easy way out. Twisting is not hard or all that time consuming. Anyway, that's not the point I meant to stress. I enjoy your blog and please keep up the good work.
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It is sitting in the fridge. These I will twist as they are served whole. The Garlic sausage was done that way, because we use it sliced anyway. If I were to do it as whole links I would twist a batch.
Several sausages are done in both cased and non cased variations depending on projected use.
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Another photogenic project. That KA mixer looks absolutely stuffed and overworked. Did you give it some Advil?
I still think you need a Hobart mixer. We could all take up a collection.
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That it looks overstuffed is why I bought the big KA. It has never exhibited the least hesitation at the work.
I don't think the kitchen floor can take the additional weight of a Hobart and I've no desire to break up my basement shop space with floor jacks. My wife won't let me take over the garage, two freezers and a frige are enough.
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A serious question:
Do you ever smoke your sausage? I can't remember from the CI board, do you have a smoker and if so what kind??
Also, question on corn beef from Charcuterie - can you use this recipe for other cuts of meat? I did a beef brisket and want to try other things, could I do a chuck roast for instance?
Thanks.
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I have both a hot smoker and a cold smoker. This is in addition to the grill, which would get replaced this year if I didn't need to replace the deck.
The corning process will work for any beef and should work for any meat although poultry and fish probably would need time adjustments.
However, the method one uses to carve meat affects the mouth feel. Which until I met up with real food nuts I would have called taste. Cornbeef has the grain runing lenght wise as it lays flat and you carve against the grain. Chuck has the grain runing vertical when flat and it isn't possible to carve against the grain (well very difficult). You might be able to slice on a bias and get a good mouth feel, but the meat is braised so long it tends to fall apart. This is another problem with modern meat, it is too tender.
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This looks amazing. I am super impressed...not sure I would ever have the chops/room to do this...
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The Yummy Mummy bloged about hot dogs with her helpers last year, but I can't find it.
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Well the sausage is twisted into 20 links of 4 oz each, cut in twos, bagged and frozen.
One whole turkey has been boned, one to go. The second stock pot of poultry stock is mostly canned and cooling down in the pressure canner. I'll be posting on that soon, and what I did to the chicken hind quarters.
Chris, over at https://www.blogger.com/comment.g?blogID=4024674289273898019&postID=246220524497838981&page=1
posts about slaughter and butchering a whole hog.
His post is pretty graphic, but very interesting.
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Oh, looks amazing, and all that hardwear makes want to go shopping, i dont own a food pocessor or kitchenaid mixerthing so i'm a few tools short of making sausage. I did get a winefidge that i am using to cure meat in though!
Keep up the good work, you an inspiration
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I find all your cooking products to be inspirational!~ Everyone is talking about making their own sausage and you have been doing it for years! looks great!
i want to make some fresh sausage with out the casings to fry as patties but with my father's grass-fed beef. Do you think I can use a Italian recipe of that?
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Well this is the third year that I've hung a ham.
I see no reason not to use beef in an Italian sausage, by which I assume you mean what stores sell as hot or sweet Italian. And the next time I make both it won't be in a casing.
My wife often wants casingless sausage, and I see no reason to spend the money for casing only to have her take it off.
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First, thanks for getting off your butt and posting something. 'Bout time.
Second, you are not the first man to name a meat grinder after me...But I guess you already knew that.
Third, I feel honored to be even mentioned in your blog. I consider you to be the real deal in food. I am in awe of what you are able to do in the kitchen and a student of yours and every time you visit my silly little blog, I wonder why and just hope you'll keep coming back.
Thanks for totally making my day!
Kim
PS: By the way, I was here the first day it was up, and days after, but every time I tried to comment, a kid would vomit or poop on me. Such is my life...
PPS: I'll convince Tigerlilly to make your hot dogs. They are right up her alley.
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First: I refer to use shoulder for sausage not butt, but one takes what one can find.
Second: First I've ever heard it called a meat grinder, but people from Australia speak a different English.
Third: I visit your blog for a lot of reasons, starting with the mutual experience of making Coq a Vin with a small child/children helping. My wife is the real deal in the kitchen, I just do a lot of prep. Oh I can put a meal on the table, and do from time to time, but she does almost all of the cooking and meal planning.
Warner
PS: I figured you would be here, but I've been a single father of a toddler (and every woman in my life except my ex said I could not possible do it), so I have some idea of what your time constraints are.
PPS: Tell Tigerlilly it is fun, and they are not mine, they are Chef LeBlanc's. Someplace I've a picture that expresses his opinion of my kitchen skills, I'll try and find it.
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That Yummy Mummy! You think she's too busy chasing after 2 little ones but she has her eye on you.
I can only imagine how good start-to-finish homemade sausage tastes. Did you make the casings too? Mindblowing.
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My wife and I long ago came to an understanding. She has no problem with my having a girlfriend, provided she does windows and other light housekeeping. I don't think the Australian would appreciate it though.
No I buy casings, usually from www.sausagemaker.com .
Ask her for the hot dog recipe.
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So I have a question. I have generally avoided chicken sausage because you pretty much need to cut it with pork fat anyway -- so why bother with chicken, and just use straight pork?
I reckon it might be worth it if you can really taste the chicken in the sausages. So does the chicken flavor shine in this (or any other, ofr that matter) sausage you have made/eaten?
Reason I ask is because I might get my hands on a few old roosters that may just have the strength to stand up to pork fat...
Thoughts?
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We think it tastes different and a gamey bird should have more taste as well.
Also when I do a whole chicken into pieces I will save fat.
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That sausage looks delicious! I need to try my hand at it sometime, when I'm feeling adventurous.
Your cat burrows just like my Boston Terrier, Einstein. He has 3 blankets in each of his beds so he can get all wrapped up and feel comfortable to sleep. How strange!
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She has taken to crawling under the duvet to the center of the day-bed. I have to careful putting things on it as that big lump is a cat.
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If there’s a yummy mommy, for sure there will also be a yummy daddy.
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Set your life more easy take the lowest-rate-loans.com and all you require.
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It’s always nice to see your post with lots of good stuff and nice ideas to enjoy. Thanks for sharing valuable post like this. Cheers!
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