Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman; Brian Polcyn; Thomas Keller

Author:Michael Ruhlman; Brian Polcyn; Thomas Keller
Language: eng
Format: mobi
ISBN: 9780393058291
Publisher: W. W. Norton
Published: 2005-11-21T00:00:00+00:00

1. Combine all the ingredients except the stock and wine and toss to mix thoroughly.

2. Grind the mixture through the small die into a bowl die set in ice (see Note below).

3. Add the stock and wine to the chicken mixture and mix with the paddle attachment (or a sturdy spoon) until the water is incorporated and the mixture develops a uniform, sticky appearance, about 1 minute on medium speed.

4. Sauté a bite-sized portion of the sausage, taste, and adjust the seasoning if necessary.

5. Stuff the sausage into the hog casings, and twist into 6-inch/15-centimeter links. Hang on smoke sticks and let dry for 1 to 2 hours at room temperature or in refrigerator.

6. Hot-smoke the sausages (see page 77) at a temperature of 180 degrees F./82 degrees C. to an internal temperature of 160 degrees F./71 degrees C. Transfer to an ice bath to chill thoroughly, then refrigerate.

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