Making Sausage

By chefmorey, Apr 28, 2011 | | |
  1. Describe 'Making Sausage' here

    SAUSAGE CLASS by Chef Bob

    [email protected]

    Irish Breakfast Sausage

    French Apple Sausage

    Rosemary Sage Sausage

    Italian Sausage

    Fancy Italian Sausage

    Fresh Bratwurst

    Smoked Kielbasa

    Cheddar Cheese Kielbasa

    Mild “Mexican” Sausage

    Hot “Mexican” Sausage

    Smoked Bratwurst

    SECTION I

    Getting Down the Basics


    a.             meats

    b.             spices

    c.              water

    d.             skins

    e.              stuffing

    f.              smoking

    g.              nitrates

    h.             showering

    i.               cooking

    SECTION II


    How to Make Fresh Sausages

    a.             Irish Breakfast Sausages

    b.             French Apple Sausage

    c.              Italian Sausage (hot/sweet)

    SECTION III


    How to Smoke Sausages

    a.             Polish Kielbasa (regular, cheese)

    b.             Mexican Mild or Hot

    c.              German Bratwurst

    IRISH BREAKFAST SAUSAGE


    2 ½ lbs. Ground pork

    2 ½ cups fresh white bread crumbs

    ½ cup milk or light cream

    2-3 tsp. Salt (to taste)

    2 tsp. freshly ground pepper

    2 tsp. thyme

    © 1999 Chef Morey

    FRENCH APPLE SAUSAGE LINKS


    5 lbs ground pork

    1 Tbsp crumbled dried sage

    1 Tbsp crumbled dried thyme

    2-3 tsp salt (to taste)

    2 tsp freshly ground pepper

    ½ tsp cayenne pepper

    2 tsp freshly grated nutmet

    1 cup peeled and diced apples

    ROSEMARY SAGE SAUSAGE


    2 lbs ground pork

    1 ½ lb veal (or turkey)

    1 Tbsp salt

    2 tsp rosemary

    2 tsp sage

    ½ tsp marjoram

    ½ tsp thyme

    ½ tsp nutmeg

    ITALIAN SAUSAGE


    10 lbs ground pork

    4-5 Tbsp salt (to taste)

    1 Tbsp cracked toasted fennel seed

    1 Tbsp sugar

    1 Tbsp ground coriander

    3-5 Tbsp crushed hot peppers

    1 tsp cracked toasted caraway seed

    FANCY ITALIAN SAUSAGE


    4 lbs ground pork

    2 Tbsp crushed toasted crushed fennel seeds

    2 bay leaves, minced

    4 Tbsp fresh parsley, minced

    6 garlic cloves, minced

    1 Tbsp salt

    1 Tbsp freshly ground pepper

    1 cup Parmesan cheese (or Romano)

    2 Tb crushed red peppers (optional)

    1 diced sweet onion, sauted

    1 yellow, 1 red, and 1 orange bell peppers diced and sauted

    FRESH BRATWURST


    2 ½ lbs ground pork

    ½ lb ground veal

    1 ¾ tsp white pepper

    1 ½ tsp salt

    ¾ tsp sugar

    ½ tsp dry mustard

    ½ tsp mace

    ½ tsp ground majoram

    ½ tsp freshly ground nutmeg

    SMOKED KIELBASA


    10 lbs ground pork

    2-3 Tbsp salt (to taste)

    3 Tbsp sugar

    1 Tbsp freshly ground pepper

    2-3 large garlic cloves minced finely

    1 Tb crushed coriander seeds

    2 tsp ground marjoram

    1 tsp mustard seeds

    1tsp celery seed

    1 tsp cayenne pepper

    2 cups soy powder

    2 tsp nitrate cure

    CHEDDAR CHEESE KIELBASA


    Add 1-2 lbs of shredded sharp cheddar cheese to the regular Kielbasa receipe.

    MILD “MEXICAN” SAUSAGE


    Add 1 ½ lbs of Velveeta Shredded Mild Mexican Cheese to the regular Kielbasa receipe.

    HOT “MEXICAN” SAUSAGE


    Add 2 lbs of Velveeta Shredded Hot Mexican Cheese and 4 (or more) ounces of minced hot green chili peppers to the regular Kielbasa receipe. 

    SMOKED BRATWURST


    8 lbs ground pork

    2 lbs ground veal

    3-4 Tbsp salt (to taste)

    1 Tbsp white pepper

    1 Tbsp ground ginger

    1 Tbsp mace

    1 Tbsp grated fresh nutmeg

    3 large eggs, beaten

    1 pint cold milk or light cream

    2 cups binder powder

    2 tsp nitrate cure

    I.                   Meats


    1.       Quality vs scraps

    2.       Fresh vs old

    3.       Fat/lean ratio:

    a.       The fat is the flavor carrier

    b.       Too lean = mealy and rubbery

    c.        Too much fat = shrinkage and greasy

    d.       European:  50/50 % ratio

    e.        American commerical:  50/50 or 60/40

    f.        Diet sausage:  80% lean and 20% fat

    g.        Venison must be mixed with fat 50/50 to 80/20 depending what sausage you are making.

    4.       What cuts to use:  Boston butt best because it has less bone, and skin.

    5.       Price if purchased:  winter is best

    6.       Temperature:

    a.       As near freezing as possible to prevent smearing

    b.       If making a large amont, the room at 40 degrees or less to prevent spoilage.

    7.       grinding plates to use:

    a.       ½ salami

    b.       ¼ breakfast sausage

    c.        1/8 hot dogs, bratwurst

    d.       3/8 keilbasa, italian

    e.        3/16 hamburger



    II.  Spices

    1.       Quality and freshness counts

    2.       Fresh where possible

    3.       Use Kosher or canning salt without iodine

    III.  Water



    1.       Without fluoride, chlorine or sulfur in it

    2.       Distilled or a bottled spring water

    IV.  Skins

    1.       Natural: sheep, hog beef, steer intestines

    2.       Collagen:  process hides only for fresh sausage.   Cannot use for smoked meat

    3.       Synthetic:  various plastics, some edible, some not, only for making salamis

    V.  Stuffing


    1.       Remove skins from bag and separate each skin.

    2.       Wrap each skin around chop stick.

    3.       Freeze in kosher or canning salt without iodine solution

    4.       The day before, flush/soak the skins in fresh water.

    5.       Flush before using to lubricate the inside.

    6.       Put on funnel with water in skin to make it go on easier.

    7.       Use a large bowl instead of sink as you do not want skins to go down drain.

    8.       Keep skin near the mouth of the funnel.

    9.       Tie end.  Poke with needle to make air hole.

    10.    Use needle through out to poke air bubbles.

    11.    Be in control of speed the sausage extrudes.

    12.    Make firm, not loose sausage.

    13.    Rope is easiest.

    14.    Links are better but take time and practice.

    15.    Just twist or use string.

    16.    What to do when skins break.

    17.    Leave space between sausage on sticks for smoking.

    SECTION VI


    Smoking

    1.       For flavor and color, not for preserving.

    2.       Slow, low heat, steady smoking best.

    3.       Leave sausage on sticks at room temperature until the skins are dry or place in smoker at 130 degrees.

    4.       Place in preheated smoker at 130 degrees for one hour.

    5.       Damp sawdust best for smoke: hickory, mesquite, etc.

    6.       Slowly raise temperature to 160-170 degrees and smoke at that temperature until internal temperature reaches at least 155 temperature.

    7.       High heat will render the fat out and the sausage will begin to smear, weep and rain fat.

    8.       The feel and color will eventually be the judge.

    SECTION VII

    Nitrates


    1.       It is the law for commercial sausage.

    2.       For preservation and to prevent botulism.

    3.       It is very dangerous.  Use only as directed.

    SECTION VIII



    Showering


    1.       To prevent shrinkage and wrinkling.

    2.       When sausage is done, place sticks with sausage still on them on saw horse and shower them with cold water from hose until cool to the touch and no steam rises when water turned off.

    3.       Leave at room temperature for 1 hour for color to bloom.

    SECTION IX

    Cooking


    1.       Place in cold water or beer.  Put on high heat.  As soon as it begins to boil, take off heat, cover and let sit for five minutes.

    2.       Do not every boil sausage.

    3.       You can grill them or fry them after step #1.

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  1. john dt
    This is great. My gf keeps telling me that sausages are such a German thing (I grew up in Germany), and I keep telling her that she couldn't be more wrong. And she is! Whenever I make a great sausage dish, it's a huge hit with my American guests. I'll have to try some of the above, thanks.