Saturday, September 27, 2008

The Sausage Experiment

I have not done a lot of charcuterie since culinary school. I wanted to make a sausage using some new ingredients that I have been playing with. In this recipe dry milk has been replaced with butter powder. Eggs have been replaced with methocel and I am using Tasmanian peppercorns to achieve a earthy spicy quality. These sausages will cure for 48 hours and then we will smoke them in Cherry wood.

2 lb Lean beef trimmings ground
1.5 lb Lean pork ground
1.5 lb Pork trimmings ground
1.4 oz Salt
2 oz Butter powder
1 oz Sugar
.05 oz Nutmeg
.3 oz Tasmanian black pepper ground
.05 oz Cardamon ground
2 oz Elephant garlic roasted and pureed
100 g Water
12 g Methocel SGA7C
1/16 tsp Sodium nitrite
3/4 tsp Sodium nitrate
Sheep casings

Heat the water and add the methocel. Pulse with a buerre mixer for 3 minutes. Let it stand for 5 minutes and pulse again. Add all ingredients in a mixer and mix on low speed for 3 minutes. Place in a bowl over another bowl of ice to keep mixture cold. Fill the casings and leave them to cure in the walk-in for 2 days. To finish, poach the sausages for 20 minutes and then cold smoke them for 1 hour

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