WhooWee The first 6 weeks of the year have been tough. The job has kept me hopping from city to city (14 flights in the last 6 weeks!) That hasn't left much free time for cooking. Fortunately most of the planes are now equipped with WiFi so I can live vicariously though all the great posts on SMF while racking up fanny time to my next destination!
In addition Ive been doing a good amount of studying on the forum about sausage making. You see, I've been real antsy to use that new stuffer I received for Christmas.
Well today was the day I decided I was going to do it. After a good amount of reading I chose bratwursts because they seemed the most straight forward.
This is my first attempt at making sausage. So no laughing. And those of you know who I'm talking to! LOL
The Recipe I used is a variation of the "Wisconsin Brats" found on this site with just a few Additions and Changes.
The pork was cubed into 1 inch pieces and then tossed into the freezer for about 30 minutes. This helps with the grinding process. Using the medium grinder disc.
All of the dry ingredients are added to the ground pork and mixed well by hand.
The pork then goes in for a second grind to ensure the product is mixed well.
Adding the 2 egg whites and ice water. Hand mixing to a smooth constancy before loading into the press.
With the sausage pressed into the hog casing I took a toothpick and popped a few air bubbles.
Slinging Weenies. I pinch the sausage to bun length and give them a quick flip forward and then an alternating flip backward to make my links.
I used kitchen shears to cut the links and then poked them in the freezer.
.....But I did save 6 of these babies for dinner tonight!
Thanks for viewing friends. Enjoy the rest of your Sunday.
Brian
In addition Ive been doing a good amount of studying on the forum about sausage making. You see, I've been real antsy to use that new stuffer I received for Christmas.
Well today was the day I decided I was going to do it. After a good amount of reading I chose bratwursts because they seemed the most straight forward.
This is my first attempt at making sausage. So no laughing. And those of you know who I'm talking to! LOL
The Recipe I used is a variation of the "Wisconsin Brats" found on this site with just a few Additions and Changes.
- 10 pounds pork shoulder (deboned weight), cut into 1-inch cubes and stored in the freezer for 30 minutes
- 6 tablespoons kosher salt
- 2 tablespoon sugar
- 3 teaspoons grated nutmeg
- 1 teaspoon coriander
- 1 teaspoon celery seed
- 2 teaspoons ground black pepper
- 2 teaspoons ground white pepper
- 1/4 teaspoon ground marjoram
- 3 teaspoons dried ginger
- 2 teaspoons paprika
- 1 cup of dry evaporated milk powder
- 2 egg whites
- 1 ½ cup ice water.
The pork was cubed into 1 inch pieces and then tossed into the freezer for about 30 minutes. This helps with the grinding process. Using the medium grinder disc.
All of the dry ingredients are added to the ground pork and mixed well by hand.
The pork then goes in for a second grind to ensure the product is mixed well.
Adding the 2 egg whites and ice water. Hand mixing to a smooth constancy before loading into the press.
With the sausage pressed into the hog casing I took a toothpick and popped a few air bubbles.
Slinging Weenies. I pinch the sausage to bun length and give them a quick flip forward and then an alternating flip backward to make my links.
I used kitchen shears to cut the links and then poked them in the freezer.
.....But I did save 6 of these babies for dinner tonight!
Thanks for viewing friends. Enjoy the rest of your Sunday.
Brian
