Thanksgiving Sausage
In celebrating Canadian Thanksgiving this weekend, I crafted a special turkey and pork sausage. Seasoned with sage, nutmeg, ginger and cinnamon it reflects the notes found in a roast turkey and pumpkin pie. I took a bit of a risk here, but the sausage turned out to be quite tasty and received glowing reviews from the guests we hosted for our annual Thanksgiving dinner.
Recipe
1.5kg Class 1 pork, no fat or connective tissue
2.5kg Class 2 pork, approximately 40% fat
3kg Class 1 turkey meat, no connective tissue, fat or skin
Seasonings for 1kg of meat
2g (120ppm) Cure #1
16g salt
1.5g dextrose
3g fresh garlic
3g black pepper finely ground
2g, ground dried sage
.5g nutmeg
.5g ginger
.3g cinnamon
Instructions
1. Cure meats for 48 hours.
2. Grind Class 1 turkey and pork with 10mm plate and the Class 2 pork with 4.5mm die.
3. Mix meats and spices for several minutes, adding some water gradually, until the farce is very sticky.
4. Stuff into hog casings, I used 36mm.
5. Hang to set for 2-3 hours at a temp of 18C
6. Dry in smoker, dampers wide open, at a temp of 43C for one hours or until there are no doplets of moisture on the casing
7. Smoke for 2 hours at 57C and 1 hour at 66C
8. Bring internal temp to 72C by poaching in water temp of 75, approximately 30 minutes.
9. Cool with water
Thanksgiving Sausage
- Butterbean
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