Charcuterie_ The Craft of Salting, Smoking, and Curing - Michael Ruhlman [77]
1 pound/450 grams boneless lean beef (stew beef, chuck roast, round), fat and sinew removed, diced
2 1⁄2 pounds/1 kilogram boneless pork shoulder butt, diced
1 pound/450 grams pork back fat, diced
1 1⁄2 ounces/40 grams kosher salt (3 tablespoons)
1⁄2 cup/70 grams nonfat dry milk powder
1 teaspoon/3 grams pink salt
1 teaspoon/4 grams ground white pepper
5 tablespoons/40 grams best-quality paprika, preferably Hungarian
1⁄4 cup/60 milliliters ice water
10 feet/3 meters hog casings, soaked in tepid water for at least 30 minutes and rinsed
1. Grind the pork and beef through the large die in a bowl set in ice (see Note below). Grind the fat through the small die into another bowl set in ice.
2. Combine all the ingredients except the water in the mixer bowl. Mix slowly with the paddle attachment while adding the water. Mix on medium speed until the meat and fat are well distributed and the mixture has developed a sticky appearance, about 2 minutes.
3. Sauté a bite-sized portion of the sausage, taste, and adjust the seasoning if necessary.
4. Stuff the sausage into the hog casings and twist into 10-inch/25-centimeter links. Refrigerate uncovered overnight.
5. Hang the sausages on smoke sticks and cold-smoke (see page 77) for 2 to 4 hours, or until a deep, rich golden brown.
6. Hang the sausages in a cool, dry space (60 degrees F./15 degrees C. is ideal) for 3 days.
7. Refrigerate the sausages for up to a week or freeze until ready to use.
Yield: About 4 pounds/2 kilograms sausage; about twelve 10-inch/25-centimeter links
[ NOTE: See pages 135–140 for a detailed description of the basic grinding, mixing, stuffing, and cooking techniques. ]
COLD-SMOKED ANDOUILLE
This is a very spicy sausage, similar in flavor but otherwise quite different from the andouille on page 156. It’s traditionally stuffed into sheep casings (though hog casings are all right to use as well) and is not fully cooked until it’s used. It’s powerful complex flavor makes it too strong to be eaten by itself, but it adds great depth to soups and stews, including traditional Cajun gumbo or jambalaya.
5 pounds/2.25 kilograms boneless pork shoulder butt, diced
1 pound/450 grams yellow or white onions, diced (about 3 cups)
2 tablespoons/36 grams minced garlic
11⁄2 tablespoons/12 grams cayenne pepper
11⁄2 ounces/40 grams kosher salt (3 tablespoons)
1 teaspoon/6 grams pink salt
1⁄2 teaspoon/1 gram dried thyme
3⁄4 teaspoon/2 grams ground mace
1⁄8 teaspoon/0.5 gram ground cloves
3⁄4 teaspoon/2 grams ground allspice
3⁄4 teaspoon/1 gram dried marjoram
1⁄2 cup/70 grams nonfat dry milk powder
20 feet/6 meters sheep casings, soaked in tepid water for at least 30 minutes and rinsed
1. Combine all the ingredients and grind through the small die into a mixing bowl set in ice (see Note below).
2. Mix on medium speed with the paddle attachment. Slowly add water and mix until the mixture has developed a sticky appearance, about 2 minutes.
3. Sauté a small portion and taste to check for seasoning
4. Stuff the sausage into the sheep casings and twist into 10-inch/25-centimeter links. Refrigerate uncovered overnight.
5. Hang the sausages on smoke sticks and cold-smoke (see page 77) for 2 to 4 hours, or until golden brown.
6. Hang the sausages in a cool, dry space (60 degrees F./15 degrees C. with 65 percent humidity is ideal) for 2 to 3 days.
7. Refrigerate the sausages for up to 2 weeks or freeze until ready to use.
Yield: About 6 pounds/2.75 kilograms sausage; about thirty 10-inch/25-centimeter sausages
[ NOTE: See pages 135–140 for a detailed description of the basic grinding, mixing, stuffing, and cooking techniques. ]
COLD-SMOKED CHORIZO
Again it’s the assertive seasoning that makes this a great sausage. This chorizo is not intended to be especially hot, but you could easily raise the heat level by replacing half a tablespoon of the ancho chile