I decided to make a couple of batches of fresh sausage this weekend as I had most of the ingredients handy. I'll be making 'bockwurst'—a sausage I've made previously with good results. The other is 'Käsewurst' ('cheese sausage'). Both batches will be about 5 pounds.
Previously when I made bockwurst, I used a combo of pork & veal. For the sake of convenience this time, I'm using chicken dark meat in place of the veal. Whereas before I emulsified the meat mix in a processor prior to stuffing, this time in place of using a processor, I'm doing a second 'fine' (3.0mm) grind before stuffing. I'm interested to see how they compare texturally.
For the Käsewurst, I'm using 'regular' cheese, not the 'high temp' variety.
You can get both these recipes from Len Poli's site.
First the ingredients:
For the Bockwurst— to 4lbs of pork, 1/2lb of pork fat, &1lb of chicken I'll be adding the following...
For the Käsewurst— to 4.5lbs of pork, I'll add this collection...
I had 2.5 good size pork butts in the fridge, plus a packet of boneless chicken thighs. I cut these up and nearly froze them.
I used a medium plate (4.5mm) to grind everything.
For the bockwurst— porkfat, pork butt, and chicken all ground together...
After cleaning the grinder thoroughly (post-poultry grind), I ground the pork for the Käsewurst:
Bockwurst; All ingredients in, plus added the 16oz of heavy cream to the mix:
After all ingredients were added and well-mixed, time for the second grind. This is using a fine plate (3.0mm). A very sticky paste that was challenging to keep feeding through the auger. However, this process was easily 2X as fast as emulsifying multiple batches in a food processor....
RESULT? a very uniform, smooth meat paste that is very similar to the emulsified paste in my previous bock batch:
On to the Käsewurst: added all the ingredient (except the cheese) to the ground pork. The aroma of the allspice, garlic and herbs de provence really was great!
CHEESE TIME: Adding the emmenthaler cubes to the meat paste...
I'll be stuffing these tomorrow. The meat mixes will sit overnight in the fridge. I'll be using 32mm hog casings for the bock, and 38mm for the kasewurst. Both will go for a hot bath (poach) after stuffing.
More to come....
Edited by Couger78 - 12/5/11 at 8:25am