Sausage Making Cookbook: Guide to Making, Smoking & Curing Your Own Sausages at Home: 80 + Recipes for Pork, Beef, Veal, Chicken, Fish & Wild Game - Cool Tips, Tricks, Tools & Advice by Henderson Keith

Author:Henderson, Keith [Henderson, Keith]
Language: eng
Format: epub
Publisher: Parma Books
Published: 2021-07-26T00:00:00+00:00

This is the perfect fall sausage, when apple cider can be found everywhere and it’s just cool enough at night to need a jacket. I like using a highly spiced apple cider to give the sausage an extra zing, but use what you can find – or what you personally prefer! Some people don’t love that heavy cinnamon-spice taste, and that’s totally fine.

Ingredients

5 pounds pork shoulder

1 ½ cups spiced apple cider

3 tablespoons salt, to taste

1.5 tablespoons dried sage

1 teaspoon finely ground black pepper

1 teaspoon white pepper

2 teaspoons granulated garlic

1 teaspoon granulated onion

8-10 feet hog casing

The Process

1. In a small saucepan over medium heat, bring your apple cider to a boil. Let simmer and reduce until you have between 1/3 and ½ of a cup of concentrated apple cider syrup. Let cool, and then place in the fridge to chill completely.

2. Place all of your tools in the freezer to chill.

3. Cut your pork into 2-inch cubes, and toss with cider syrup, peppers, sage, salt, garlic, and onion. Let seasoned meat sit in the freezer for at least 30 minutes, to chill. This also lets the cider syrup cling to the meat better.

4. Pass your pork through a medium grinder plate. If needed, let chill again before re-grinding for optimal texture.

5. Let chill once more before stuffing using your sausage stuffer into links. I like 3–4-inch links for this sausage.

6. Let chill in the fridge overnight before consuming.

Garlic Bologna

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