Charcuterie_ The Craft of Salting, Smoking, and Curing - Michael Ruhlman [75]
1 tablespoon/10 grams coarsely ground black pepper
1⁄4 cup/60 milliliters Chicken Stock (page 228; substitute red wine or water if you don’t have homemade stock on hand), chilled
1⁄4 cup/60 milliliters dry red wine, chilled
10 feet/3 meters hog casings, soaked in tepid water for at least 30 minutes and rinsed
1. Combine all the ingredients except the stock and wine and toss to mix thoroughly.
2. Grind the mixture through the small die into a bowl die set in ice (see Note below).
3. Add the stock and wine to the chicken mixture and mix with the paddle attachment (or a sturdy spoon) until the water is incorporated and the mixture develops a uniform, sticky appearance, about 1 minute on medium speed.
4. 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 1 to 2 hours at room temperature or in refrigerator.
6. Hot-smoke the sausages (see page 77) at a temperature of 180 degrees F./82 degrees C. to an internal temperature of 160 degrees F./71 degrees C. Transfer to an ice bath to chill thoroughly, 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. ]
KIELBASA (POLISH SMOKED SAUSAGE)
Kielbasa is a generic term for sausage in Poland. Usually it’s seasoned forcefully with garlic, and it can be smoked, but the varieties of kielbasa are many: kabanosy, a thin, air-dried sausage flavored with caraway; krakow, thick, hot-smoked, and flavored with garlic and coriander; and wiejska, flavored with marjoram.
This sausage is similar to the kielbasa made from beef that you find in the grocery store—both emulsified and smoked—and very simply seasoned. It’s fun to make at home. It’s also best not twisted into links, but rather tied into large rings using butcher’s string, which is both traditional and visually appealing. It’s delicious reheated in Home-Cured Sauerkraut (page 72).
11⁄4 pounds/565 grams boneless lean beef (stew beef, chuck roast, round), fat and sinew removed, diced
1 pound/450 grams pork back fat, diced
11⁄2 ounces/40 grams kosher salt (3 tablespoons)
1⁄2 teaspoon/3 grams pink salt
3⁄4 tablespoon/15 grams dextrose (or 11⁄2 teaspoons/10 grams sugar)
12 ounces/335 grams crushed ice
2 teaspoons/6 grams ground white pepper
11⁄2 teaspoons/6 grams Colman’s dry mustard
1⁄8 teaspoon/1 gram garlic powder
11⁄2 ounces/35 grams nonfat dry milk powder (1⁄4 cup)
9 feet/3 meters hog casings, soaked in tepid water for at least 30 minutes, rinsed, and cut into six 18-inch/45-centimeter lengths
1. Partially freeze the diced beef and fat, then grind through the large die onto a baking sheet (see Note below). Return it to the freezer until it’s crunchy but not frozen solid, about 20 minutes.
2. Combine the meat and fat with the salt, pink salt, dextrose, and ice. Grind through the small die into the mixer bowl set in ice.
3. Add the pepper, mustard, and garlic powder and mix with the paddle attachment on high speed for 3 to 4 minutes. Add the milk powder and mix for 2 more minutes, until the mixture looks homogenous.
4. Do a quenelle test to check for seasoning (keep the remaining mixture refrigerated while you do so), and adjust the seasoning if necessary.
5. Stuff the mixture into the casings and tie into rings. Dry in the refrigerator overnight.
6. Hang the sausages on smoke sticks and hot-smoke (see page 77) at 180 degrees F./ 82 degrees C. to an internal temperature of 150 degrees F./65 degrees C. Transfer to an ice bath to chill thoroughly, then refrigerate.
Yield: About 31⁄2 pounds/1.5 kilograms sausage; 6 large rings
[ NOTE: See pages 135–140 for a detailed description of the basic grinding, mixing, stuffing, and cooking techniques. ]
HOT DOGS
Hot dogs derive their distinctive flavor