Michael Symon's Live to Cook_ Recipes and Techniques to Rock Your Kitchen - Michael Symon [36]
About 30 minutes before grinding, place all the equipment in the freezer to get cold.
Grind the sausage mixture through a small die and return it to the refrigerator to cool for 30 minutes.
Using the paddle attachment on your mixer, mix the sausage on low speed for 30 seconds. Raise the speed to medium and add 6 tablespoons cold water. Mix for another minute or two to bring everything together.
At this point you have three options. You can stuff it into casings, form it into patties, or crumble it. The sausage will keep for up to 1 week covered in the refrigerator, or freeze for up to a month. Cook to an internal temperature of 150°F before serving.
If you find yourself making sausage often, it’s worth investing in a five-pound cylindrical stuffer with a crank handle (see Sources). While the grinder attachment to your standing mixer is fine, I don’t recommend the stuffer attachment that is also available. Most are messy, inconvenient, and don’t create the right interior texture.
VEAL SAUSAGE
Makes 2 pounds, or about 8 6-inch links; serves 6 to 8
4 garlic cloves, minced
½ cup minced shallot
2 teaspoons olive oil
1½ pounds veal shoulder, trimmed and cubed
½ pound pork fatback, cubed
1 tablespoon crushed red pepper flakes
2 tablespoons fennel seeds, toasted (see Symon Says)
2 tablespoons coriander seeds, toasted and ground (about 1½ tablespoons)
1 tablespoon kosher salt
1 teaspoon sugar
4 feet of hog casings (optional), soaked in water for at least 30 minutes and then flushed with water
Sweat the garlic and shallot over medium-low heat in a sauté pan with the olive oil until translucent, about 2 minutes. Remove from the heat and let cool completely.
Remove the cubed meat and fatback from the refrigerator and combine it in a large bowl with the shallot mixture, red pepper flakes, fennel seeds, coriander, salt, and sugar. Toss well to combine. Cover the mixture and refrigerate it for 24 hours.
About 30 minutes before grinding, place all the equipment in the freezer to get cold.
Grind the sausage mixture twice through a medium die or small die and return it to the refrigerator to cool for 30 minutes.
Using the paddle attachment on your mixer, mix the sausage on medium speed for 45 to 60 seconds, to bring everything together. At this point you have three options. You can stuff it into casings, form it into patties, or crumble it. The sausage will keep for up to 1 week covered in the refrigerator, or freeze for up to a month. Cook to an internal temperature of 150°F before serving.
I can’t stress enough how important it is to keep everything cold. If the meat and fat get warm during the grinding or mixing process, you will end up with a grainy sausage. So take the extra time to make sure that the meat itself and anything it comes in contact with is chilled.
LAMB SAUSAGE
Makes 2 pounds, or about 8 6-inch links; serves 6 to 8
1 garlic cloves, minced
¼ cup minced shallot
½ tablespoon olive oil
1½ pounds lamb shoulder, cubed
½ pound pork fatback, cubed
2 teaspoons smoked sweet paprika
½ tablespoon cayenne pepper
¾ teaspoon cumin seeds, toasted and ground (see Symon Says; ½ teaspoon)
1 teaspoon ancho chili powder
1 tablespoon kosher salt
½ teaspoon sugar
4 feet of hog casings (optional), soaked in water for at least 30 minutes and then flushed with water
Sweat the garlic and shallot over medium heat in a sauté pan with the olive oil until translucent, about 2 minutes. Remove from the heat and let cool completely.
Remove the cubed meat and fatback from the refrigerator and combine it in a large bowl with the shallot mixture, paprika, cayenne pepper, cumin, chili powder, salt, and sugar. Toss well to combine. Cover the mixture and refrigerate it for 24 hours.
About 30 minutes before grinding, place all the equipment in the freezer to get cold.
Grind the sausage mixture twice through a medium die or