Charcuterie by Michael Ruhlman

Author:Michael Ruhlman
Language: eng
Format: epub
Publisher: W. W. Norton & Company
Published: 2013-08-01T04:00:00+00:00

5 feet/1.5 meters hog casings or 10 feet/3 meters sheep casings, soaked in tepid water for at least 30 minutes and rinsed

1. Grind the meat through a small die (see Note below).

2. Combine the meat with the salt, pink salt, and water and mix by hand to distribute the salts. Cover and refrigerate for 24 to 48 hours.

3. Add the remaining ingredients and mix in by hand, then spread this mixture onto a sheet tray and place it in the freezer until the meat is so cold that it’s stiff, about 30 minutes or longer, depending on the freezer.

4. Regrind the mixture through a small die.

5. Return mixture to the sheet tray and place it in the freezer until it is again so cold that it’s stiff.

6. Place the mixture in a food processor and puree until it is a uniform paste, about 1 to 2 minutes (if your food processer is not strong enough to do this much meat, simply puree in two batches). It’s important not to let the mixture get warm.

7. Stuff the mixture into casings and twist into 6-inch/15-centimeter links. Hang on smoke sticks and hot-smoke (see page 77) to an internal temperature of 140 degrees F./60 degrees C. Transfer to an ice bath to chill thoroughly.

Yield: About 21⁄2 pounds/1 kilogram hot dogs; about ten 6-inch/15-centimeter links or, if using sheep casings, ten 12-inch/30-centimeter links

[ NOTE: See pages 135–140 for a detailed description of the basic grinding, mixing, stuffing, and cooking techniques. ]

Basic Uncooked Smoked Sausage Technique

This method is identical to the smoked and cooked sausage technique in all ways except temperature; the sausages are smoked at temperatures too low to cook them. Because they are not fully cooked after smoking, they must be cooked before serving. These sausages are typically not eaten on their own, but rather as a component of another dish, such as a paella.

If you don’t have a smoker that can cool the smoke somehow, there are few ways to achieve some level of cold-smoking. If you live in a northern latitude, smoke when it’s freezing cold outside, opening the smoker door every so often to let in cold air—it’s worth the loss of smoke. At other times and other latitudes, you can put a tray of ice directly above the smoke, which will cool the smoke.

Once these sausages are smoked, they are dried for several days, which helps to intensify their flavor.

They’re typically coarse sausages, powerfully flavored.

HUNGARIAN PARIKA SAUSAGE

The cold-smoked method results in a dense, flavorful sausage. This particular sausage is all about the paprika—use the best quality you can find. It can be hot or sweet or a combination of both, depending on your tastes, but if you have access to great Hungarian paprika, that’s the one to choose for this sausage.

1 pound/450 grams boneless lean beef (stew beef, chuck roast, round), fat and sinew removed, diced

2 1⁄2 pounds/1 kilogram boneless pork shoulder butt, diced

1 pound/450 grams pork back fat, diced

3 tablespoons/40 grams kosher salt

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