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
