Charcuterie_ The Craft of Salting, Smoking, and Curing - Michael Ruhlman [74]
5. Regrind the mixture through the small die. Sauté a bite-sized portion of the sausage, taste, and adjust the seasoning if necessary.
6. Stuff the sausage into the hog casings, and twist into 6-inch/15-centimeter links. Hang on smoke sticks and let dry for 1 to 2 hours at room temperature or in the refrigerator.
7. Cold-smoke the sausages (see page 77) for 2 hours at the lowest possible temperature (to increase its time in the smoke). Turn the heat up to 180 degrees F./82 degrees C. and smoke to an internal temperature of 150 degrees F./65 degrees C. It will have an even brown color and be firm.
8. Remove the sausages from the smoker and hang at room temperature for 2 hours to “bloom” turning the color to a deep mahogany. Refrigerate.
Yield: About 5 pounds/2.25 kilograms sausage; about twenty 6-inch/15-centimeter links
[ NOTE: See pages 135–140 for a detailed description of the basic grinding, mixing, stuffing, and cooking techniques. ]
THURINGER
Thuringia is a region in east-central Germany, not far from Leipzig, that is famous for its sausage; this is just one variety. Similar to a summer sausage, it’s a fermented (and therefore tangy) sausage, with chunks of fat visible when it’s sliced, that can be smoked or not. It can be served hot or cold, sliced, with some good mustard.
4 pounds/1.75 kilograms boneless pork shoulder butt, diced
1⁄2 cup/80 grams Fermento (see Sources, page 301)
1 pound/450 grams pork back fat, diced
11⁄2 ounces/40 grams kosher salt (3 tablespoons)
1 teaspoon/6 grams pink salt
2 tablespoons/20 grams dextrose
2 teaspoons/8 grams black peppercorns, soaked for at least 1 hour in warm water
1⁄2 teaspoon/2 grams Colman’s dry mustard
2 teaspoons/8 grams ground coriander
10 feet/3 meters hog casings, soaked in tepid water for at least 30 minutes and rinsed
1. Grind the pork shoulder through the large die into a bowl set in ice (see Note below).
2. Dissolve the Fermento in just enough water (1⁄4 to 1⁄2 cup/60 to 125 milliliters) to make a thin paste. Add to the meat, along with all the other ingredients, and mix thoroughly by hand.
3. Pack the mixture into a pan or plastic container, pressing out any air pockets. Cover with plastic wrap, pressing down on it so that it touches the meat (no air should touch the meat). Refrigerate for 3 days.
4. Regrind the mixture through the small die. Sauté a bite-sized 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. Hang on smoke sticks and let dry for 10 hours at room temperature (65 to 70 degrees F./18 to 21 degrees C.).
6. Cold-smoke the sausages (see page 77) at the lowest-possible temperature, ideally below 100 degrees F./37 degrees C. for 5 hours (the idea is to get as much smoke on the sausages as possible before cooking them in the smoker).
7. Raise the temperature of the smoke box to 180 degrees F./82 degrees C. and smoke the sausages to an internal temperature of 150 degrees F./65 degrees C. Transfer to an ice bath to chill completely, then refrigerate.
Yield: About 5 pounds/2.25 kilograms sausage; about twenty 6-inch/15-centimeter links
[ NOTE: See pages 135–140 for a detailed description of the basic grinding, mixing, stuffing, and cooking techniques. ]
SMOKED CHICKEN AND ROASTED GARLIC SAUSAGE
One of our favorite sausages, especially when reheated on the grill. The herbs give it freshness, the garlic an aromatic sweetness. And while it is a chicken sausage, don’t think that that means it’s low fat; as with every sausage, its deliciousness is proportionate to its fat content.
31⁄2 pounds/1.5 kilograms boneless, skinless chicken thighs, diced
11⁄2 pounds/675 grams boneless pork shoulder butt, diced
11⁄2 ounces/40 grams kosher salt (3 tablespoons)
1 teaspoon/6 grams pink salt
3 tablespoons/18 grams fresh thyme leaves
3 tablespoons/60 grams