Christmas is round the corner and that`s when the urge to making sausage is on top for me. I and my colleague have spent a few weekends to this business. This weekend we made a Christmas cocktail sausage inspired by some typical Christmas spices. To make it easy we bought already grinded meat 50% beef and 50% pork. The fat content was 17%. We also peeled an orange with a potato peeler (make sure that the white doesn`t come along). Then dry the skin and grind it in a mortar.
Recipe:
Christmas cocktail sausages
2000g beef/pork 17% fat.
45g Sea salt
5g Cure nr.1
30g Cranberry jam or red currant jam
10g Orange peel grinded
10g Onion powder
5g Garlic powder
2g White pepper
1g Cayenne pepper
1,5g Cloves
7g Cognac
100g Beer
How to do:
Regrind the semi frozen meat.
Add all the ingredients and mix well, then knead it on the table to a sticky paste.
Stuff into 26 mm sheep casings and tie off at 2 inch sausages or smaller.
Smoke with Cherry wood and a chunk of juniper wood for 2 hours at 140F (60C).
Meanwhile, heat water in a big pan to 175F (80C). Turn of the heat and put the sausages in the pan for 15 minutes. Cool the sausages in cold water.
When its time for the Christmas smorgardsbord, fry the sausages in butter and serve.
When you bite the sausages it`s an explosion of Christmas in your mouth.
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[/img] In the smoker
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[/img] After cooling, ready to fry
[/img] Enjoy
Stickan
