Quote:
Originally Posted by Dinny Blues
I use a very large pork loin roast (tender'na muthas luv) at a 2 to 1 ratio of boneless country style ribs (fat and flava).
Then I use these recipes as suggestions, not necessarily directions.
Breakfast Sausage
4 feet small hog or sheep casing
2 1/4 pounds lean pork butt, cut into one-inch cubes
3/4 pound pork fat, cut into one-inch cubes
3 teaspoons coarse (kosher) salt
3/4 teaspoon finely ground white or black pepper
1/2 teaspoon dried thyme
1 1/2 teaspoons dried sage
1/4 teaspoon dried summer savory
3/4 teaspoon sugar (optional)
1/2 teaspoon crushed red pepper
Andouille
step 1 Gather Ingredients
5 pounds of nice shoulder pork and diced it into 1/2 inch cubes.
3 tablespoon Kosher Salt
3 teaspoons Cayenne Pepper
1 teaspoon Pink Salt(Curing Salt)
2 teaspoons Fresh Minced Thyme
1/8 teaspoon Nutmeg
1/2 teaspoon Cloves
1/8 teaspoon Allspice
3/4 teaspoon Dry Mustard
3/4 cup chopped Onion
1/4 cup chopped Shallot
1 tablespoon Minced Garlic
10 Feet or so of washed hog casings
Couple poundsof Applewood Chips
Smoker and Whole Wood Charcoal
step 2 Cube the Pork and Combine the Spices, Vegetables and Herbs
Cube the Pork Shoulder into 1/2 inch cubes and combine all of the pork and the herbs, vegetables, spices, salt into a non-reactive container and refrigerate for 8-10 hours or overnight.
step 3 Grind the Pork, Emulsify the Meat and Chill for the next Step
1) Create a ice water bath for your steel bowl and using a larger grinding disk, chop all of the meat into the chilled bowl (be careful, do not let the meat fat smear or get warm!).
2) Place 1/2 the ground meat into the KitchenAid bowl and using the paddle, mix for 2 minutes to emulsify and bind the meat and distribute the spices, etc.
3) Repeat the step above for other 1/2 of the meat and place back into the non-reactive container and move the ground meat back into the refrigerator for another 4 hours.
step 4 Stuff the Sausage in the Casings
1) Place your sausage stuffing attachment onto the KitchenAid and work the casing onto the tube (hint place a little bit of water into the opening of the casing before you slide it on the tube and it will slide on easier) and slowly stuff the sausage keeping excess air out of the sausage.
2) Tie off your sausages the non-reactive container and move the ground meat back into the refridgerator for another 4 hours.
step 5 Smoke the Sausages
1) Prepare Applewood chips by placing them into water.
2) Prepare your smoker and smoke the sausage for 3 hours to an internal temperature of 150 degrees. Be careful not to get the smoke too hot or the casings will burst!
3) Remove from the smoker and let them cool.
My hands still smell like onions. But it's a good kinda onions.
Dinny
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Those both sound great Dinny. I make sausage at Christmas but that's it. I need to put my grinder to use more often.
It's funny, but I used to buy pre-ground beef and pork and mix them for the sausage I make. That was before I bought a grinder. The recipes I got from my grandfather always said to be sure to grind beef and pork together and I never knew why, until I did it. It's something about the consistency, or the fat dispersion, or... I don't know what. It definitely makes a difference.