Sausage "Chatter"
- sawhorseray
- Veteran
- Posts: 1110
- Joined: Fri Jul 27, 2012 20:25
- Location: Elk Grove, CA
Chicken Italian Sausage
Last weeks tailgate affair before the Giants game resulted in quite a few requests for more of my Chicken Italian sausage with wine, dried tomatoes, and black olives. My standard 22 lb. batch seems to take a lot less time on deboning than in years past, lots of practice.
As always when making Italian sausage, I go with the PS Seasonings 260-B spice pack made for 25 lbs., gives me the same great flavor every time
I rehydrated the tomatoes with the bottle of cold Chardonnay then ran everything thru the grinder. Mixed the spice pack in the leftover wine in the bowl and tossed everything into the meat mixer for a five minute ride. Got the grinder and mixer cleaned and called it a day right after placing the stuffer tank into my freezer for a overnight stay. Having the stuffer tank frozen really takes a lot of pressure off, the meat stays cold forever.
I find using the sausage pricker leads to a lot less popped casings. After years of going back and forth between six and eight inch links, I've finally just gone with seven inch links
Right after that picture my digital camera died, and then the O-ring plunger on my vertical stuffer crapped out. I called Cabelas with the parts number I needed and they said they'd get them to me ASAP, no charge, not even for shipping. There was a new digital camera resting on the coffee table when I woke up this morning, Boo Boo dog must have done some Fathers Day shopping. Life is good, Happy Fathers Day y'all!RAY
As always when making Italian sausage, I go with the PS Seasonings 260-B spice pack made for 25 lbs., gives me the same great flavor every time
I rehydrated the tomatoes with the bottle of cold Chardonnay then ran everything thru the grinder. Mixed the spice pack in the leftover wine in the bowl and tossed everything into the meat mixer for a five minute ride. Got the grinder and mixer cleaned and called it a day right after placing the stuffer tank into my freezer for a overnight stay. Having the stuffer tank frozen really takes a lot of pressure off, the meat stays cold forever.
I find using the sausage pricker leads to a lot less popped casings. After years of going back and forth between six and eight inch links, I've finally just gone with seven inch links
Right after that picture my digital camera died, and then the O-ring plunger on my vertical stuffer crapped out. I called Cabelas with the parts number I needed and they said they'd get them to me ASAP, no charge, not even for shipping. There was a new digital camera resting on the coffee table when I woke up this morning, Boo Boo dog must have done some Fathers Day shopping. Life is good, Happy Fathers Day y'all!RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
- sawhorseray
- Veteran
- Posts: 1110
- Joined: Fri Jul 27, 2012 20:25
- Location: Elk Grove, CA
With any chicken sausage you might want to make all you need is deboned thighs with the meat and skin, toss the bone, perfect texture and mix every time. RAYShuswap wrote:Ross - do you use all the chicken skin and fat in your sausage? Mine is too dry and I suspect it is because I didn't include the skin.Phil
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
Chorizo - Oh Duk where are you?
DW likes chorizo. Recently she bought cooked chorizo at Costco which she served as snack food. She put slices in a fry pan at low heat to remove much of the fat. It was still moist, and even I liked it.
Just finished making her a fresh chorizo from Marianski`s book:
500 g lean pork (had butt which wasn`t that lean)
250 g beef (lean ground)
250g back fat
18 g salt
3 g pepper
8 g sweet paprika (called for 10)
2 cloves of garlic
1/2 cup red wine
It was a test batch producing only nine 6" links. DW likes the flavor. If the butt had 25% fat then the total fat would be 37.5% which seems pretty high.
I`m thinking my next batch will be cured and cold smoked then finished to 150°F and I`ll use the 10g of sweet paprika. I`m trying to work my way to semi-dry choriso.
Question:
Should I use pork loin instead of pork butt so as to reduce the amount of fat to 25% and avoid DW having to do so in the frying pan before snack time?
Just finished making her a fresh chorizo from Marianski`s book:
500 g lean pork (had butt which wasn`t that lean)
250 g beef (lean ground)
250g back fat
18 g salt
3 g pepper
8 g sweet paprika (called for 10)
2 cloves of garlic
1/2 cup red wine
It was a test batch producing only nine 6" links. DW likes the flavor. If the butt had 25% fat then the total fat would be 37.5% which seems pretty high.
I`m thinking my next batch will be cured and cold smoked then finished to 150°F and I`ll use the 10g of sweet paprika. I`m trying to work my way to semi-dry choriso.
Question:
Should I use pork loin instead of pork butt so as to reduce the amount of fat to 25% and avoid DW having to do so in the frying pan before snack time?
Yeah, that 37.5% fat is pretty high. To be honest, this was my original motivation for making my own chorizo- - the stuff in the grocery stores is WAY too fatty. (It melts before it fries. Yuk!) I usually use pork Boston butt, but you can certainly add beef (if you can afford it, these days!).
Dropping the fat back lowers the fat to around 25%. If you remove the pork trimmings too, you can get down to around 17%, but that`s too low. I would recommend just going with your pork butt & trimmings, plus the beef, rather than including the fat back and dropping the trimmings (which only gets you down four or five percent).
For this particular recipe, (Argentine Chorizo) I used bacon instead of fat back, and made it as fresh sausage. Grilling the sausage gets rid of some of the objectionable fat. You could also cook the sausages, sliced, in a pan, but that`s still the way that poor, long-suffering DW has to do it. Either way, you`ll want to melt some of that fat out of there before eating. (Moral of the story: run back to Costco and get a grill.)
Smoking would add a nice flavor to what is already a flavorful sausage. ...good idea.( Just don`t forget the cure!) Grilled, split( butterflied, or "mariposa") with chimichurri sauce (olive oil, garlic, a handful of parsley, and a small green pepper like Anaheim, ground up in a blender), served on a hot dog or sausage bun ("bolillo"), it`s delicious.
...and hopefully, old Purdue guys like you have been through Chicago enough to know: don`t put ketchup on it! ...eh? Come on back, next year, and we'll do some local chorizo and barbecue research.
Duk
Dropping the fat back lowers the fat to around 25%. If you remove the pork trimmings too, you can get down to around 17%, but that`s too low. I would recommend just going with your pork butt & trimmings, plus the beef, rather than including the fat back and dropping the trimmings (which only gets you down four or five percent).
For this particular recipe, (Argentine Chorizo) I used bacon instead of fat back, and made it as fresh sausage. Grilling the sausage gets rid of some of the objectionable fat. You could also cook the sausages, sliced, in a pan, but that`s still the way that poor, long-suffering DW has to do it. Either way, you`ll want to melt some of that fat out of there before eating. (Moral of the story: run back to Costco and get a grill.)
Smoking would add a nice flavor to what is already a flavorful sausage. ...good idea.( Just don`t forget the cure!) Grilled, split( butterflied, or "mariposa") with chimichurri sauce (olive oil, garlic, a handful of parsley, and a small green pepper like Anaheim, ground up in a blender), served on a hot dog or sausage bun ("bolillo"), it`s delicious.
...and hopefully, old Purdue guys like you have been through Chicago enough to know: don`t put ketchup on it! ...eh? Come on back, next year, and we'll do some local chorizo and barbecue research.
Duk
Experience - the ability to instantly recognize a mistake when you make it again.
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Danged Rabid Duck!don`t put ketchup on it! ...eh?
You want to know what I put ketchup on? I put it on boiled duck, fried duck, broiled duck, poached duck, barbequed duck, dried duck, baked duck, shucks.... I`d even put it on a "HOT AIR" duck if I could catch him! Where's my shotgun?
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Hmmm. Talk about yer coincidences, Colorado legend Alferd Packer, a prospector, was accused of cannibalism during the winter of 1873-4. The judge, upon Packer's conviction, reportedly saidChuckwagon wrote:...What? I'll have you know that I'm a REPUBLICAN!
Packer's legend lives on today- - the Packer Burger is a prominently featured item on the student union cafeteria menu at Colorado School of Mines."Stand up yah voracious man-eatin' s**o**b**** and receive yir sintince. When yah came to Hinsdale County, there was siven Dimmycrats. But you, yah et five of 'em, g*d*** yah. I sintince yah t' be hanged by th' neck ontil yer dead, dead, dead, as a warnin' ag'in reducin' th' Dimmycratic populayshun of this county. Packer, you Republican cannibal, I would sintince ya ta hell but the statutes forbid it."
There's a picture or five in the Wkipedia article, and they all look like... Hmmm... The moustache... Hmmmm... the beady eyes...
Jes' kiddin, CW. Uh... CW...? Whatcha doin' with that hatchet in yer hand, ol' buddy? Huh...?
YIKES !!!
Experience - the ability to instantly recognize a mistake when you make it again.