- Nov 15, 2012
- 1,025
- 105
Hi guys,
It has been a while since I've posted any Q-view, so I thought I'd better post my sausage project from today just to prove that I'm still around and cookin'. Today's project was beef pub bangers and bratwurst sausage.
I used the beef pub banger recipe from the book "Home Sausage Making" except modified the seasonings some.
4 lbs beef chuck roast
1/2 lb pork fat back
2 cups fresh bread crumbs
5 tsp kosher salt (25 grams)
2 tsp freshly ground pepper, medium grind
1/4 tsp red pepper flakes, or additional to taste
1/4 tsp ground mace
1/8 tsp ground cayenne pepper, or additional to taste
1 tsp dried thyme
1/2 tsp ground coriander
1/2 tsp freshly grated nutmeg
4 egg yolks, beaten
4 oz ice cold water
Here is the chuck and fat ready for the grinder....
After the first grind through the fine plate.....
I mixed in the rest of the ingredients using a wooden spoon, then ran them all through the fine plate again...
Mixed by hand until tacky, then loaded the stuffer...
I used medium hog casings from a company called Eastman Outdoors (bought through amazon.com). The casings are pretty variable in size, so I might try a different brand next time. Here we are all linked up...
For the bratwurst I slightly adapted a recipe I found on a website called "lets-make-sausage.com".
3 lbs pork butt
1 lb veal or beef
1 lb pork back fat
5 tsp kosher salt (25 grams)
1 tablespoon freshly grated nutmeg
2 teaspoons ground mace
1 teaspoon ground ginger
2 tsp freshly ground white pepper
1 cup cold milk or half and half
2 whole eggs, beaten
1/2 cup nonfat dry milk powder
I used the same process as with the pub bangers, except I ran the meat/fat through the fine plate twice before mixing in the rest of the ingredients (except the dry milk powder). I had planned to run the mixture through the grinder a 3rd time as a cheaty way of getting around the mixing step for emulsified sausages, but it was so tacky from the eggs and milk that it was too big a pain to do. So about half ended up going through the grinder a 3rd time, and the other half just twice through the grinder. I then mixed the nonfat dry milk powder in by hand.
I only have a little Cuisinart food processor, not a KA standing mixer, so I decided to skip the mixing step that would have given a really nice and smooth texture. So I'm just calling this "rustic" bratwurst. I love the term "rustic". Covers all manner of half-assedness.
Here we are after the second grind mixing in the other ingredients...
After stuffing...
And after linking....
This project took most of the day, including clean up. But I ended up with 14 packages of sausage that I put in the freezer, so I'm pretty pleased with the day's work. Hopefully I'll get faster with more experience.
And, Oh! I don't remember which thread it was, or who the poster was (Kevin maybe?), but somebody made the suggestion to put vegetable oil on the stuffer piston gasket to make the stuffer handle easier to turn. I did that today, and it made a world of difference. The stuffer was much easier to work by myself, and saved me from at least 1 additional blister. To whoever that was, a really big thank you!!!!
Thanks for looking!
Clarissa
It has been a while since I've posted any Q-view, so I thought I'd better post my sausage project from today just to prove that I'm still around and cookin'. Today's project was beef pub bangers and bratwurst sausage.
I used the beef pub banger recipe from the book "Home Sausage Making" except modified the seasonings some.
4 lbs beef chuck roast
1/2 lb pork fat back
2 cups fresh bread crumbs
5 tsp kosher salt (25 grams)
2 tsp freshly ground pepper, medium grind
1/4 tsp red pepper flakes, or additional to taste
1/4 tsp ground mace
1/8 tsp ground cayenne pepper, or additional to taste
1 tsp dried thyme
1/2 tsp ground coriander
1/2 tsp freshly grated nutmeg
4 egg yolks, beaten
4 oz ice cold water
Here is the chuck and fat ready for the grinder....
After the first grind through the fine plate.....
I mixed in the rest of the ingredients using a wooden spoon, then ran them all through the fine plate again...
Mixed by hand until tacky, then loaded the stuffer...
I used medium hog casings from a company called Eastman Outdoors (bought through amazon.com). The casings are pretty variable in size, so I might try a different brand next time. Here we are all linked up...
For the bratwurst I slightly adapted a recipe I found on a website called "lets-make-sausage.com".
3 lbs pork butt
1 lb veal or beef
1 lb pork back fat
5 tsp kosher salt (25 grams)
1 tablespoon freshly grated nutmeg
2 teaspoons ground mace
1 teaspoon ground ginger
2 tsp freshly ground white pepper
1 cup cold milk or half and half
2 whole eggs, beaten
1/2 cup nonfat dry milk powder
I used the same process as with the pub bangers, except I ran the meat/fat through the fine plate twice before mixing in the rest of the ingredients (except the dry milk powder). I had planned to run the mixture through the grinder a 3rd time as a cheaty way of getting around the mixing step for emulsified sausages, but it was so tacky from the eggs and milk that it was too big a pain to do. So about half ended up going through the grinder a 3rd time, and the other half just twice through the grinder. I then mixed the nonfat dry milk powder in by hand.
I only have a little Cuisinart food processor, not a KA standing mixer, so I decided to skip the mixing step that would have given a really nice and smooth texture. So I'm just calling this "rustic" bratwurst. I love the term "rustic". Covers all manner of half-assedness.
Here we are after the second grind mixing in the other ingredients...
After stuffing...
And after linking....
This project took most of the day, including clean up. But I ended up with 14 packages of sausage that I put in the freezer, so I'm pretty pleased with the day's work. Hopefully I'll get faster with more experience.
And, Oh! I don't remember which thread it was, or who the poster was (Kevin maybe?), but somebody made the suggestion to put vegetable oil on the stuffer piston gasket to make the stuffer handle easier to turn. I did that today, and it made a world of difference. The stuffer was much easier to work by myself, and saved me from at least 1 additional blister. To whoever that was, a really big thank you!!!!
Thanks for looking!
Clarissa
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