- Nov 16, 2021
- 347
- 375
Is there anything that goes together better than sausage and football? I'm sure there is, but I am from Cleveland and sausage is our obsession.
I live in Tampa now and I have yet to find sausages as delicious as the ones we used to get at the historic West Side Market in Cleveland. I set out to recreate the Kielbasa I remembered when I was a kid and think I did fairly good job.
For the recipe I used:
-10 lbs of beef brisket
-12.5 lbs of pork shoulder
-40mm Hog Casings
-%4 Binder (High Heat No Fat Dry Milk)
-%2 Kosher Salt
-%.25 Instacure 1
-%10 Water
-%.5 Course Black Pepper
-%.5 Fresh Minced Garlic
-%.25 Marjoram
-%.25 Mustard Seed
-%.25 Ground Calabrian Peppers
-%.25 Mace
-%.15 White pepper
-%.15 Brown Sugar
The approximate ratio of protein to fat was 60/40. I love fatty sausage, and I am not ashamed about it. All the grinding, mixing and stuffing that I did occured with the meat under 34 degrees Fahrenheit. This ensured a good pebbly grind and further ensured fat didn't smear when mixed and stuffed.
For the grind I did a course grind with the pork and a fine grind with the beef. I did this because I wanted texture and contrast in the sausage.... Which I absolutely achieved.
I did not take any pictures of the grinding, mixing or stuffing because it just looks like ground meat and a meat slurry.... Not super exciting.
After grinding and mixing I left the meat slurry in the refrigerator overnight. I typically do this to maximize myoglobin extraction and allow all the flavors to settle in before I stuffed.
The next day I stuffed the casings and hung them all to dry overnight.
In the morning I began cold smoking the sausage in batches. Each batch got 12 hours of almond wood smoke. The chamber never went over 95 degrees fahrenheit.
Batch 1
Batch 2
Once the batches were done smoking I dropped them into a bucket of ice water and let them soak for 15 minutes, after their soak I wiped them down and hung them to bloom over night.
At this point the sausages were firm so I packaged and froze the ones I wasn't going to eat.
I was curious to see the cross-section of the sausage and what the two different sizes grinds looked like. So I chopped into two before cooking.
After cooking the sausage did not breakdown and was extremely juicy.
I have since made these sausages a couple of ways.... My wife did the photography for these.
Kielbasa done Cleveland style with peppers, onions, yellow mustard and Bertman stadium mustard.
Brussel sprouts, sausage, peppers and onions.
The best damn mustard in the history of the world....
Overall I am happy with how they turned out.
Brad
I live in Tampa now and I have yet to find sausages as delicious as the ones we used to get at the historic West Side Market in Cleveland. I set out to recreate the Kielbasa I remembered when I was a kid and think I did fairly good job.
For the recipe I used:
-10 lbs of beef brisket
-12.5 lbs of pork shoulder
-40mm Hog Casings
-%4 Binder (High Heat No Fat Dry Milk)
-%2 Kosher Salt
-%.25 Instacure 1
-%10 Water
-%.5 Course Black Pepper
-%.5 Fresh Minced Garlic
-%.25 Marjoram
-%.25 Mustard Seed
-%.25 Ground Calabrian Peppers
-%.25 Mace
-%.15 White pepper
-%.15 Brown Sugar
The approximate ratio of protein to fat was 60/40. I love fatty sausage, and I am not ashamed about it. All the grinding, mixing and stuffing that I did occured with the meat under 34 degrees Fahrenheit. This ensured a good pebbly grind and further ensured fat didn't smear when mixed and stuffed.
For the grind I did a course grind with the pork and a fine grind with the beef. I did this because I wanted texture and contrast in the sausage.... Which I absolutely achieved.
I did not take any pictures of the grinding, mixing or stuffing because it just looks like ground meat and a meat slurry.... Not super exciting.
After grinding and mixing I left the meat slurry in the refrigerator overnight. I typically do this to maximize myoglobin extraction and allow all the flavors to settle in before I stuffed.
The next day I stuffed the casings and hung them all to dry overnight.
In the morning I began cold smoking the sausage in batches. Each batch got 12 hours of almond wood smoke. The chamber never went over 95 degrees fahrenheit.
Batch 1
Batch 2
Once the batches were done smoking I dropped them into a bucket of ice water and let them soak for 15 minutes, after their soak I wiped them down and hung them to bloom over night.
At this point the sausages were firm so I packaged and froze the ones I wasn't going to eat.
I was curious to see the cross-section of the sausage and what the two different sizes grinds looked like. So I chopped into two before cooking.
After cooking the sausage did not breakdown and was extremely juicy.
I have since made these sausages a couple of ways.... My wife did the photography for these.
Kielbasa done Cleveland style with peppers, onions, yellow mustard and Bertman stadium mustard.
Brussel sprouts, sausage, peppers and onions.
The best damn mustard in the history of the world....
Overall I am happy with how they turned out.
Brad
