[Sca-cooks] Sausage results
kiridono at gmail.com
Mon Jan 21 08:32:07 PST 2008
Sounds wonderful. I don't suppose you'd be willing to share the recipe,
Kiri (whose mouth is watering!!)
On Jan 21, 2008 11:22 AM, Michael Gunter <countgunthar at hotmail.com> wrote:
> This weekend I finally made all of the zervelat for my A&S
> display. Well, I kind of went overboard, I just can't seem to
> figure out less than feast quantities. So I made an easy
> 10 lbs of sausage.
> I hand minced around 2 lbs for my entry and Mistress Clara
> is sending me her large ceramic funnel so they can be hand
> stuffed. My display sausage will be as authentic as I can make
> The rest I ground in my Kitchenade because hand mincing is a
> lot of work and a bit time consuming. I also took pity on our
> long suffering downstairs neighbor and spared them a couple hours
> of me pounding on my cutting board mincing.
> I used pork shoulder with a nice layer of fat and skin (much of the
> skin was discarded because it was too hard), pork belly (approx
> 20% - 25% in weight) and smoked Black German Bacon (approx
> 10% total weight) So I used 8 lbs of shoulder, 2 lbs of belly and
> 1 lb of bacon. These were ground first on a coarse grind. Then
> grated cave-aged Emmentalier cheese, sugar, cinnamon, cloves,
> nutmeg, salt, black pepper, and ginger were mixed in. The
> mixture was then ground a second time on a finer grind to
> incorporate the spices and make a smoother filling.
> The hog casings sat in fresh water to soak out the brine and then
> soaked a long time with saffron to color them. Although the instructions
> state to soak in saffron so the sausages are yellow, they never turn
> that color when cooked after several tries.
> The casings were stuffed (except for the 2 lbs or so of the hand
> minced forcemeat that is in the freezer awaiting delivery of the
> funnel) and the sausages boiled for 15 minutes.
> Final result is perfect texture. I've been very unhappy with the
> texture of my previous two sausage attempts. They have been too
> lean and dry. The meat was also a bit crumbly. But not this time.
> Juicy and fatty with the correct mouth feel. My only unhappiness
> is the spicing is a little too light. They need a bit of salt. But they
> should go well with the mustard I'm serving with it which also has
> cinnamon, cloves, nutmeg, etc....
> The machined sausage will be served with the period sausage to
> look at the differences and similarities between modern processed
> sausage and that produced entirely by hand. Besides, this way I'll
> have lots because people always want to try more.
> Thanks for the help and advice, it really worked out this time.
> Need to know the score, the latest news, or you need your Hotmail(R)-get
> your "fix".
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
Learning is a lifetime journey…growing older merely adds experience to
knowledge and wisdom to curiosity.
-- C.E. Lawrence
More information about the Sca-cooks