Hi all! This marks sausage #6 of #7 from sausagefest 2024. Thanks to
SmokinEdge
for the recommendation, and
JC in GB
for the original recipe as described here. As I noticed this recipe includes nutmeg, I decided to fresh-grind it. My conversion to the 1000g scale is:
It starts with frozen pork shoulder, that I cube up for grinding and leave out for a bit to soften. As usual, I'll be doing a coarse grind as I really think it adds an "artisanal oomph" to the presentation and a bit of texture.
After grinding on the 12mm plate, I went to work on the 4.5mm grind of the pork fat. I didn't wait to leave these frozen pieces out, and just ground the fat in its fully frozen state:
Setting the fat back in the freezer and the meat in the fridge, I went to work on the ingredients, starting with the nutmeg.
As someone who has dabbled in egg nog, I really didn't see the benefit of nutmeg when I started. Then I learned to fresh grind it, and it made all the difference in the world. Really night-and-day. Accordingly, I'll ALWAYS fresh grind my nutmeg in any recipe that uses it. It makes too much of a difference.
The ingredients and the water measured out for my quantity of meat.
Here's the mix, a lovely coarse grind.
As usual, my pre-stuffing sausage patty. It tastes great.
Fortunately, I did a little research and learned that Nuremberg links are usually thinner in sheep casings. As such, I got to stuffing into 28mm sheep casings instead of my usual 32mm hog casings.
After smoking 3 hrs in hickory, sous vide @ 152F, and then air dry for 30min to an hour.
Here's a grill shot:
And a shot after pan searing a little bit, as I got hungry :)
I then vac bagged and froze these for the sausage fest. This was a lovely sausage, and I liked the "thin crispness" of the sheep casing, but I also think hog would've worked fine. I found myself thinking the umami of the soy concentrate would be good on this one, and will likely do that next time (but I wanted to try the original recipe first).
SmokinEdge
for the recommendation, and
JC in GB
for the original recipe as described here. As I noticed this recipe includes nutmeg, I decided to fresh-grind it. My conversion to the 1000g scale is:- For 1000g of pork (900g pork shoulder, 100g pork back fat)
- 19.5g salt
- 3g black pepper
- 1g white pepper
- 1.25g marjoram
- 0.75g cayenne
- 1.0g fresh ground nutmeg
- 2.5g cure #1
- 60g water
It starts with frozen pork shoulder, that I cube up for grinding and leave out for a bit to soften. As usual, I'll be doing a coarse grind as I really think it adds an "artisanal oomph" to the presentation and a bit of texture.
After grinding on the 12mm plate, I went to work on the 4.5mm grind of the pork fat. I didn't wait to leave these frozen pieces out, and just ground the fat in its fully frozen state:
Setting the fat back in the freezer and the meat in the fridge, I went to work on the ingredients, starting with the nutmeg.
As someone who has dabbled in egg nog, I really didn't see the benefit of nutmeg when I started. Then I learned to fresh grind it, and it made all the difference in the world. Really night-and-day. Accordingly, I'll ALWAYS fresh grind my nutmeg in any recipe that uses it. It makes too much of a difference.
The ingredients and the water measured out for my quantity of meat.
Here's the mix, a lovely coarse grind.
As usual, my pre-stuffing sausage patty. It tastes great.
Fortunately, I did a little research and learned that Nuremberg links are usually thinner in sheep casings. As such, I got to stuffing into 28mm sheep casings instead of my usual 32mm hog casings.
After smoking 3 hrs in hickory, sous vide @ 152F, and then air dry for 30min to an hour.
Here's a grill shot:
And a shot after pan searing a little bit, as I got hungry :)
I then vac bagged and froze these for the sausage fest. This was a lovely sausage, and I liked the "thin crispness" of the sheep casing, but I also think hog would've worked fine. I found myself thinking the umami of the soy concentrate would be good on this one, and will likely do that next time (but I wanted to try the original recipe first).
