I decided that I was overdue to make some sausage. Jump on board for the journey!
This time I thought that it might be fun to make a smoked pork sausage with tons of paprika and some roasted garlic. So I did...
Recipe:
* 8.5 pounds - pork butt
* 10 g - cure #1
* 70 g - kosher salt
* 40 g - black pepper, coarse
* 40 g - garlic powder
* 40 g - onion powder
* 70 g - smoked paprika
* 135 g - roasted garlic, coarsely chopped
* 2/3 cup - pork stock
(Yes, I'm mixing metric and imperial units. It works for me...)
I ran the pork through the 5/16" grinder plate once, for a more rustic texture. I wish I had trimmed up the silver skin a bit more. I'm curious to see how that looks/feels in the final product.
Because of the challenges feeding sticky meat mixture in the narrow throat of the KitchenAid grinder attachment, I formed casing-less "sausages", put them on a sheet tray and put them in the freezer to firm up. This made stuffing the casings much easier. Definitely doing this going forward.
I ran out of pork casings. Luckily I had some sheep casings handy. I decided not to twist the sheep casings into links, just for the heck of it.
Note the difference in color on the top three groups of links. Lot of variation in natural casings. (LEM pork casings)
Normally, I would hand stuff what is left in the tube, but I was at the end of that particular casing and didn't want to start a new one just for a few ounces of meat. So I fried up a couple patties for my son and I to taste. (I did a test patty before stuffing, so I was actually re-tasting...)
Very tasty. The paprika was pretty intense, but I expect that to mellow some with curing and smoking.
I put the sausage on the Bradley racks lined with the Q-MATZ and put them in the fridge for 36 hours to cure/dry.
This morning, I fired up the AMNPS with the pitmaster blend. I started off with an hour of smoke without any heat, then bumped up the heat to 160.
Here is the sausage when I put it in.
I plan to smoke it for a total of five hours. Let it bloom for a couple, then sous vide it to ensure that it is fully cooked before I put it in the freezer.
This time I thought that it might be fun to make a smoked pork sausage with tons of paprika and some roasted garlic. So I did...
Recipe:
* 8.5 pounds - pork butt
* 10 g - cure #1
* 70 g - kosher salt
* 40 g - black pepper, coarse
* 40 g - garlic powder
* 40 g - onion powder
* 70 g - smoked paprika
* 135 g - roasted garlic, coarsely chopped
* 2/3 cup - pork stock
(Yes, I'm mixing metric and imperial units. It works for me...)
I ran the pork through the 5/16" grinder plate once, for a more rustic texture. I wish I had trimmed up the silver skin a bit more. I'm curious to see how that looks/feels in the final product.
Because of the challenges feeding sticky meat mixture in the narrow throat of the KitchenAid grinder attachment, I formed casing-less "sausages", put them on a sheet tray and put them in the freezer to firm up. This made stuffing the casings much easier. Definitely doing this going forward.
I ran out of pork casings. Luckily I had some sheep casings handy. I decided not to twist the sheep casings into links, just for the heck of it.
Note the difference in color on the top three groups of links. Lot of variation in natural casings. (LEM pork casings)
Normally, I would hand stuff what is left in the tube, but I was at the end of that particular casing and didn't want to start a new one just for a few ounces of meat. So I fried up a couple patties for my son and I to taste. (I did a test patty before stuffing, so I was actually re-tasting...)
Very tasty. The paprika was pretty intense, but I expect that to mellow some with curing and smoking.
I put the sausage on the Bradley racks lined with the Q-MATZ and put them in the fridge for 36 hours to cure/dry.
This morning, I fired up the AMNPS with the pitmaster blend. I started off with an hour of smoke without any heat, then bumped up the heat to 160.
Here is the sausage when I put it in.
I plan to smoke it for a total of five hours. Let it bloom for a couple, then sous vide it to ensure that it is fully cooked before I put it in the freezer.
