Mastering the Craft of Making Sausage by Warren R. Anderson

Author:Warren R. Anderson [Anderson, Warren R.]
Language: eng
Format: epub
Tags: Methods, Cooking, General, Specific Ingredients, Cooking (Sausages), Sausages, Meat
ISBN: 9781580801553
Publisher: Burford Books
Published: 2010-05-20T05:00:00+00:00

Italian Sausage with Lemon Zest

Most of the spices used in traditional Italian sausage are used in this sausage, but less of these spices are used so that the lemon zest and white wine can impart a bright, tangy flavor.

THE CASINGS

Prepare 7 feet (210 cm) of hog casings. Rinse the casings, and soak them in water overnight. Rinse the casings again, and soak in warm water a few minutes before using.

THE MEAT FOR 2½ LBS. (1,150 G) OF SAUSAGE

Prepare 2½ lbs. (1,150 g) of pork shoulder butt that contains about 20 percent fat, or use 2 lbs. (910 g) of lean pork and ½ lb. (225 g) of back fat; cut the meat into ¾-inch (2 cm) cubes. Refrigerate the meat, and put the meat grinder and sausage stuffer in the refrigerator.

OTHER INGREDIENTS AND SEASONINGS

2¼ tsp. (11.25 ml) salt

2 tsp. (10 ml) parsley, dried

1 tsp. (5 ml) ground coriander—packed in the spoon

1 tsp. (5 ml) anise seeds, cracked

1 tsp. (5 ml) fennel seeds, cracked or powdered

1 tsp. (5 ml) garlic powder

1 tsp. (5 ml) grated lemon peel (lemon zest)

¼ cup (60 ml) white wine

¼ cup (60 ml) finely powdered skim milk

MIXING AND STUFFING

1. Grind the pork with a ¼-inch (6.4 mm) plate, and refrigerate it for 30 minutes.

2. Mix the seasoning, lemon zest, wine, and powdered milk in a 5-quart (5 liter) mixing bowl. Refrigerate this seasoning mixture for about 15 minutes.

3. Add the chilled ground meat to the seasoning mixture, and knead until it is thoroughly mixed and uniform. This will require about three minutes. Chill this meat and seasoning mixture again while the sausage stuffer and hog casings are being prepared.

4. Stuff the sausage into the hog casings, and twist into 5-inch (13 cm) links. Refrigerate the links overnight to permit the seasoning to be absorbed by the meat. Use a covered container.

5. Sausages that will not be eaten within two days should be wrapped in plastic food wrap individually, placed in a plastic bag, and frozen.

Please see Chapter 6 for cooking suggestions.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.