Loosely inspired by Polish kiełbasa wędzona, I decided to make some garlic sausage Sunday evening.
Here's what it took:
3860 grams - pork butt, cubed (8.5 pounds)
10 grams - cure #1
70 grams - salt
120 grams - garlic, minced
35 grams - black pepper, coarse
35 grams - onion powder
20 grams - brown sugar
4.5 grams - marjoram, dried
2/3 cup - pork stock
Traditionally (and legally in Poland), kiełbasa wędzona is a very simple and specific recipe. In addition to dramatically changing the quantities (especially the garlic), I've added onion powder. (And, of course, the pork stock for mixing.) Since I am not drying and cold smoking for days, I used cure #1 instead of cure #2. So I don't call this kiełbasa wędzona. I just call it garlic sausage...
I mixed together all of the ingredients except the pork stock and put the bowl into the freezer while I got the grinder ready.
I ran it through the 1/4" grinder plate once, added the pork stock, and mixed it until it was sticky.
Then, to make it easier to feed into poorly designed KitchenAid grinder/stuffer, I formed little casing-less sausages. There are three layers here on the sheet pan, separated by parchment paper. Back into the freezer while I rinsed the casings and turned them inside out.
The sausage is well camouflaged against the granite of my kitchen island...
I waited a bit too long to make the links (I was cleaning up) and by the time that I got to the end, the casing was a bit too dry and broke twice. Which meant that I had to fry up the meat mixture that broke free. What a shame...
I put the links (on the Bradley racks lined with QMATZ) in the fridge overnight to dry the casings and blend the flavors.
I smoked them with cherry and a bit of corn cob on Monday morning for about five hours. No heat except for what came from the AMNPS. It got up to around 110* F in the cooking chamber.
After leaving them on the counter (on the racks) to bloom for a few hours, I vacuum sealed them and put them in a sous vide bath at 145* F for a couple of hours to pasteurize.
I'll give you a cut shot and review after lunch!
Here's what it took:
3860 grams - pork butt, cubed (8.5 pounds)
10 grams - cure #1
70 grams - salt
120 grams - garlic, minced
35 grams - black pepper, coarse
35 grams - onion powder
20 grams - brown sugar
4.5 grams - marjoram, dried
2/3 cup - pork stock
Traditionally (and legally in Poland), kiełbasa wędzona is a very simple and specific recipe. In addition to dramatically changing the quantities (especially the garlic), I've added onion powder. (And, of course, the pork stock for mixing.) Since I am not drying and cold smoking for days, I used cure #1 instead of cure #2. So I don't call this kiełbasa wędzona. I just call it garlic sausage...
I mixed together all of the ingredients except the pork stock and put the bowl into the freezer while I got the grinder ready.
I ran it through the 1/4" grinder plate once, added the pork stock, and mixed it until it was sticky.
Then, to make it easier to feed into poorly designed KitchenAid grinder/stuffer, I formed little casing-less sausages. There are three layers here on the sheet pan, separated by parchment paper. Back into the freezer while I rinsed the casings and turned them inside out.
The sausage is well camouflaged against the granite of my kitchen island...
I waited a bit too long to make the links (I was cleaning up) and by the time that I got to the end, the casing was a bit too dry and broke twice. Which meant that I had to fry up the meat mixture that broke free. What a shame...
I put the links (on the Bradley racks lined with QMATZ) in the fridge overnight to dry the casings and blend the flavors.
I smoked them with cherry and a bit of corn cob on Monday morning for about five hours. No heat except for what came from the AMNPS. It got up to around 110* F in the cooking chamber.
After leaving them on the counter (on the racks) to bloom for a few hours, I vacuum sealed them and put them in a sous vide bath at 145* F for a couple of hours to pasteurize.
I'll give you a cut shot and review after lunch!
