Fresh Garlic Sausage
5 lb Pork
1 Cup Wine, White, Dry
5 tsp Salt
2 Tbs Garlic, Fresh minced (Increase or Decrease as desired!)
2 tsp Sugar
2 tsp Onion Powder
1 ½ tsp Pepper, Black
¾ tsp Coriander, ground
¾ tsp Nutmeg, ground
32mm Hog casings
1. Cut the meat into 2 inch pieces and partially freeze.
2. Grind pork with 3/8" (10mm) holes.
3. Combine the meat with the salt, and the remaining ingredients.
4. Stuff the casing loosely; DO NOT overfill the casings.
5. Twist the sausage casing into 5-6" long sausages.
6. Puncture any visible air bubbles with a sharp needle.
7. Allow to air dry at room temperature for several hours.
8. Refridgerate for up to 4 days or vacuum pack and freeze.
BIERSHINKEN
Take 2 1/2 lbs lean pork butt ( I usually use tenderloin but not necessary) and cube it into 3/4 inch cubes. Toss with tender quick and put in fridge a couple days.
Take 1 1/4 lb pork butt cubed and season it like bologna and emulsify with some ice water in a food processor til it is a paste. Add 2 tsp nonfat dry milk and blend in the processor--it will get stiff. Mix the emulsified meat with the cubed meat and stuff into 2 1/2 -3 inch fibrous casings (Summer Sausage size). I just spoon it in and keep packing it down in the casing.
Seasoning for emulsified meat:
1 tsp salt
1/2 tsp ginger
1 tsp mace
1/2 tsp coriander
1/4 tsp cure #1
Smoke at 170 til 152 internal.
Then give bath in Ice water to stop the cooking and cool down to 100. Then refrigerate.
Chicken Sausage
5lb chicken thighs
2 TBL salt
1 TBL nutmeg
1 tsp mace
1 tsp ginger
1 tsp onion powder
1 cup apple--1/8 in dice
1/2 cup white wine.
Grind the chix fine. Mix in apple and wine. Stuff into Hog casings. Don't overcook.
Chicken Sausage w/ Sundried Tomato's ,Roasted Red Pepper and Feta
5lb boneless thighs
2.5 boneless breast
3 tbl salt
1 1/2 tbl dried oregano
1 onion chopped
3 cloves garlic
1 tbl wt pepper
3 roasted red peppers
10 sundried tomatoes
1 tbl crushed red pepper
1 tbl garlic powder
1 cup crumbled feta
Thanks, 10.5. What size casing do you use for the biershinken?
SD
I use the 2 1/2 -3 inch fiberous casing. Usually left over from venison summer sausage. Ill update the post.
Thanks for the recipes 10.5 now as I see it all I need is a suasage stuffer , meat grinder , Big easy , food saver and a PID the list just keeps growing and growing.
BFLO
When you do what I do and rationalize the purchases as household needs, it's real easy to go and buy the stuff :D
i have a 2 part question,
my first is to 10 point,
the garlic sausage recipe calls for drying at room temp.
could you help me out with what room temp would be?
i live in north georgia and sometimes room temp will cook the sausage.
part 2 is for bflo what is a pid?
For cooking and food preparation reference room temperature is generally referred to as 68°F. If your temperature is higher, and your sauasage has a cure your are safe to leave it out for that period of time.
Thanks for share such great recipes with all of us 10.5!
Looking forward to trying them soon.
Carolyn
thanks habanero,
there is another one for the note pad, man i learn a lot here.
Thanks for the recipes! I have way too many sun dried tomatoes in storage. The dehydrator was in high gear this season. The chicken sausage recipe is perfect for them!
Thanks for the recipes 10.5, perfect timing.
Thanks for the recipes and tips. On my todo list. :)