I had a recipe idea that I wanted to try and it needed Italian sausage so it was obviously time to make some. This introduces a problem. She Who Must Be Obeyed likes sweet Italian sausage and I like hot. I went sweet with a touch of heat.
I cubed 1 kilogram (2.2 pounds) of cold from the fridge pork butt steak (after the bone was removed).
I put the meat in the fridge to chill again.
I mixed together my spices:
Before I added the fennel and bay leaf, I put it a coffee grinder I keep for spices and processed just for a few seconds to break up the bay leaf and crack the fennel seeds.
I added the following to make a slurry:
I put the slurry in the fridge.
I ground the meat through the medium plate of my KitchenAid grinder attachment and put it back in the fridge to chill.
I put the meat on a tray and poured the slurry over it. I mixed it thoroughly by hand for 5 minutes.
I put it in the fridge to chill while I cleaned up and did a fry test. Very nice!
I took out what I needed for the recipe I was working on and stuffed the rest into 32 mm collagen casings.
I pinched the sausages every 6 inches and cut with shears.
The finished product.
I did a video of this project:
The Verdict:
This was the perfect compromise. It had a touch of spice for me and She Who Must Be Obeyed didn't beat me! Life is good!
Disco
I cubed 1 kilogram (2.2 pounds) of cold from the fridge pork butt steak (after the bone was removed).
I put the meat in the fridge to chill again.
I mixed together my spices:
- 12 ml (2 1/2 tsp) kosher salt
- 8 ml (1 1/2 tsp) ground black pepper
- 6 ml (1 tsp) ground coriander
- 5 ml (1 tsp) garlic powder
- 4 ml (1 tsp) paprika
- 1 ml (1/4 tsp) cayenne
- 2 ml (1/2 tsp) dried thyme
- 2 ml (1/2 tsp) dried oregano
- 2 bay leaves
- 25 ml (2 tablespoons) fennel seed
Before I added the fennel and bay leaf, I put it a coffee grinder I keep for spices and processed just for a few seconds to break up the bay leaf and crack the fennel seeds.
I added the following to make a slurry:
- 90 ml (2/3 cup) skim milk powder
- 30 ml (2 tbsp + 1 tsp) lemon juice
- 25 ml (2 tbsp) light corn syrup
- 45 ml (3 tbsp) red wine
- 30 ml (2 tbsp + 1 tsp) cold water
I put the slurry in the fridge.
I ground the meat through the medium plate of my KitchenAid grinder attachment and put it back in the fridge to chill.
I put the meat on a tray and poured the slurry over it. I mixed it thoroughly by hand for 5 minutes.
I put it in the fridge to chill while I cleaned up and did a fry test. Very nice!
I took out what I needed for the recipe I was working on and stuffed the rest into 32 mm collagen casings.
I pinched the sausages every 6 inches and cut with shears.
The finished product.
I did a video of this project:
The Verdict:
This was the perfect compromise. It had a touch of spice for me and She Who Must Be Obeyed didn't beat me! Life is good!
Disco