Finally delving into Ruhlman & Polcyn's "Charcuterie" book and this is the first one I made.
Take note Roxanne, another winner! I just made half.
Master Recipe: Fresh Garlic Sausage
5 lbs. boneless fatty pork shoulder butt, diced
1 1/2 oz. (about 3 T.) kosher salt
1 T. ground black pepper
3 T. minced garlic
1 cup good red wine, chilled
----
10 feet hog casigs, soaked in tepid water for at least 30 min. and rinsed (I left mine as bulk this time)
Toss the meat, salt, pepper and garlic together in a large bowl until evenly mixed.
Cover and refrigerate until the mixture is thoroughly chilled, at least 2, and up to 24 hours.
Alternatively, place in freezer for 30 min. to an hour, until the meat is very cold, even stiff, but not frozen.
(Note: I did the freezer method for one hour and it was beginning to freeze. I love this method so much better than adding ice to the grinding!)
Grind the mixture thru the small die into a bowl set in ice.
Using the paddle attachment of a standing mixer (or a strong wooden spoon if mixing by hand), mix on low speed (or stir) for 1 minute. Add the wine, increase the mixing speed to medium, and mix (or stir) for 1 more minute, or until the liquid is incorporated and the meat looks sticky.
Test a piece for seasoning.
From ~5 1/2 lb. bone in shoulder roast, I got (6) 8-oz. pkgs. and (1) 5 1/2 oz. pkgs. of sausage AND 3 qts. of pork stock. So, a good days work. The seasonings were right on for this sausage. (it's a good sign when the first recipe in a book I try is a winner!)
I'm thinking mini-meat balls in some marinara over polenta, spaghetti, or maybe fried eggplant.....hmmmm.
Take note Roxanne, another winner! I just made half.
Master Recipe: Fresh Garlic Sausage
5 lbs. boneless fatty pork shoulder butt, diced
1 1/2 oz. (about 3 T.) kosher salt
1 T. ground black pepper
3 T. minced garlic
1 cup good red wine, chilled
----
10 feet hog casigs, soaked in tepid water for at least 30 min. and rinsed (I left mine as bulk this time)
Toss the meat, salt, pepper and garlic together in a large bowl until evenly mixed.
Cover and refrigerate until the mixture is thoroughly chilled, at least 2, and up to 24 hours.
Alternatively, place in freezer for 30 min. to an hour, until the meat is very cold, even stiff, but not frozen.
(Note: I did the freezer method for one hour and it was beginning to freeze. I love this method so much better than adding ice to the grinding!)
Grind the mixture thru the small die into a bowl set in ice.
Using the paddle attachment of a standing mixer (or a strong wooden spoon if mixing by hand), mix on low speed (or stir) for 1 minute. Add the wine, increase the mixing speed to medium, and mix (or stir) for 1 more minute, or until the liquid is incorporated and the meat looks sticky.
Test a piece for seasoning.
From ~5 1/2 lb. bone in shoulder roast, I got (6) 8-oz. pkgs. and (1) 5 1/2 oz. pkgs. of sausage AND 3 qts. of pork stock. So, a good days work. The seasonings were right on for this sausage. (it's a good sign when the first recipe in a book I try is a winner!)
I'm thinking mini-meat balls in some marinara over polenta, spaghetti, or maybe fried eggplant.....hmmmm.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
