Charcuterie_ The Craft of Salting, Smoking, and Curing - Michael Ruhlman [55]
11⁄2 ounces/40 grams kosher salt (about 3 tablespoons)
1⁄4 cup/72 grams minced garlic
3 tablespoons/18 grams coarsely chopped fresh marjoram (or 11⁄2 tablespoons/3 grams ground dried marjoram)
1 tablespoon/10 grams ground black pepper
1⁄2 cup/125 milliliters ice water
10 feet/3 meters hog casings, soaked in tepid water for at least 30 minutes and rinsed
1. Combine all the ingredients except the water and toss to distribute the seasonings. Refrigerate overnight.
2. Grind the mixture through the small die into a bowl set in ice (see Note below).
3. Add the water to the meat, mixing with the paddle attachment (or a sturdy spoon) until the water is incorporated and the mixture has developed a uniform, sticky appearance, about 2 minutes on medium speed.
4. Sauté a small portion of the sausage, taste, and adjust the seasoning if necessary.
5. Stuff the sausage into the hog casings and twist into 6-inch/15-centimeter links. Refrigerate or freeze until ready to cook.
6. Gently sauté or roast the sausage to an internal temperature of 150 degrees F./65 degrees C.
Yield: About 5 pounds/2.25 kilograms sausage; about twenty 6-inch/15-centimeter links
[ NOTE: See pages 107–116 for a detailed description of the basic grinding, mixing, stuffing, and cooking techniques. ]
BREAKFAST SAUSAGE WITH FRESH GINGER AND SAGE
Homemade breakfast sausage (aka Da Bomb) is one of the easiest sausages to make, tastes far better than store-bought, and doesn’t require stuffing if you don’t have the materials or inclination—it can be shaped into patties and cooked that way. It can also be rolled into a log, wrapped in plastic, and frozen, and disks can be cut as needed.
Fresh ginger makes this sausage vibrant and fresh sage enhances the clarity of the flavors. This sausage is best sautéed so that its aroma fills a morning kitchen, but it can be roasted. It’s also excellent grilled or smoked (see page 77 for smoking techniques).
5 pounds/2.25 kilograms boneless pork shoulder butt, diced
11⁄2 ounces/40 grams kosher salt (about 3 tablespoons)
5 tablespoons/50 grams peeled and finely grated fresh ginger (or 1 tablespoon/8 grams ground dried ginger)
5 tablespoons/30 grams tightly packed finely chopped fresh sage
1 tablespoon/18 grams minced garlic
2 teaspoons/6 grams ground black or white pepper
1 cup/250 milliliters ice water
20 feet/6 meters sheep casings or 10 feet/3 meters hog casings, soaked in tepid water for at least 30 minutes and rinsed (optional)
1. Combine all the ingredients except the water and toss to distribute the seasonings. Chill until ready to grind.
2. Grind the mixture through the small die into a bowl set in ice (see Note below).
3. Add the water to the meat mixture and mix with the paddle attachment (or a sturdy spoon) until the liquid is incorporated and the mixture has developed a uniform, sticky appearance, about 1 minute on medium speed.
4. Sauté a small portion of the sausage, taste, and adjust the seasoning if necessary.
5. Stuff the sausage into the casings and twist into 4-inch/10-centimeter links, or shape into patties; refrigerate or freeze until ready to cook; or roll into a log, wrap in plastic and freeze, slice into patties.
6. Gently sauté or roast the sausage to an internal temperature of 150 degrees F./65 degrees C.
Yield: About 5 pounds/2.25 kilograms sausage; about sixty 4-inch/10-centimeter links
[ NOTE: See pages 107–116 for a detailed description of the basic grinding, mixing, stuffing, and cooking techniques. ]
CLASSIC FRESH BRATWURST
The ultimate fresh bratwurst, this is one of the richest sausages here, given its generous use of cream and eggs. And because of the additional dairy fat, which needs to be emulsified (uniformly distributed) into the mixture, keeping your ingredients very cold is especially important. (If the sausage “breaks,” the flavor remains but the texture will be unpalatable.) This is a big juicy sausage made from pork and veal with the traditional sweet-spice