[USA] Cataract Canyon Chipolata Sausage
Posted: Fri Nov 01, 2013 03:37
Cataract Canyon "Chipolatas"
Emulsified Sausages
Have you ever been to a cocktail party and been served a tasty, little, emulsified sausage that reminded you of an English "banger"? You probably tasted a Chipolata - the forerunner of the banger. They are made with emulsified pork and a few signature spices, stuffed into narrow sheep casing, twisted into links only 1-1/2 inches long, and baked or grilled immediately without smoking - thus the absence of Cure #1. They are a perfect snack for a party.
8-1/2 lbs. pork butt
1- 1/2 lb. back fat
475 ml icewater
120 g. dry bread crumbs
15 g. kosher salt
3 g. black pepper, finely ground
3 g. rubbed sage (not "ground"... or use less)
1 g. dried onion flakes
1 g. dried thyme
1 g. ground mace
When meat is emulsified, a little added salt quickly develops the myofibrillar proteins actin and myocin. It is important not to "whip" the mixture with dull tools as this will result in a rubbery, overdeveloped texture. As a home-hobbyist, I use a Kitchen Aid food processor with blades I've sharpened (on one side only). Dull blades just rip and tear. Razor-sharp blades "shear" and cut fibers. With a little water added, the machine makes a smooth "paste" in no time at all. It`s important to use a processor having a "direct gear-driven" spindle rather than one with a belt drive. If you do not have a food processor, simply grind the meat and fat using the 3/8" plate and then again using the 1/8" plate. Be sure to use a little softened, chipped, ice in the mixture to keep it cool.
Cut the fat and meat into cubes and grind them together. Work in batches and keep them cold. Add the salt and make a paste of lean 80% pork and lean 20% backfat, and then refrigerate it. Put the water into a bowl and add the bread crumbs and the remaining ingredients and seasonings. Mix the ingredients thoroughly and then fold them into the meat mixture. Use a power mixer to distribute the seasonings equally throughout the meat then refrigerate it again. Finally, stuff 22-26 m.m. sheep casings and twist small links (only 1-1/2" long). Do not smoke these sausages unless you add Cure #1 to the recipe. These are "fresh" type sausages and should be refrigerated and cooked and consumed within a couple of days, or frozen for use later.
Best Wishes,
Chuckwagon
Emulsified Sausages
Have you ever been to a cocktail party and been served a tasty, little, emulsified sausage that reminded you of an English "banger"? You probably tasted a Chipolata - the forerunner of the banger. They are made with emulsified pork and a few signature spices, stuffed into narrow sheep casing, twisted into links only 1-1/2 inches long, and baked or grilled immediately without smoking - thus the absence of Cure #1. They are a perfect snack for a party.
8-1/2 lbs. pork butt
1- 1/2 lb. back fat
475 ml icewater
120 g. dry bread crumbs
15 g. kosher salt
3 g. black pepper, finely ground
3 g. rubbed sage (not "ground"... or use less)
1 g. dried onion flakes
1 g. dried thyme
1 g. ground mace
When meat is emulsified, a little added salt quickly develops the myofibrillar proteins actin and myocin. It is important not to "whip" the mixture with dull tools as this will result in a rubbery, overdeveloped texture. As a home-hobbyist, I use a Kitchen Aid food processor with blades I've sharpened (on one side only). Dull blades just rip and tear. Razor-sharp blades "shear" and cut fibers. With a little water added, the machine makes a smooth "paste" in no time at all. It`s important to use a processor having a "direct gear-driven" spindle rather than one with a belt drive. If you do not have a food processor, simply grind the meat and fat using the 3/8" plate and then again using the 1/8" plate. Be sure to use a little softened, chipped, ice in the mixture to keep it cool.
Cut the fat and meat into cubes and grind them together. Work in batches and keep them cold. Add the salt and make a paste of lean 80% pork and lean 20% backfat, and then refrigerate it. Put the water into a bowl and add the bread crumbs and the remaining ingredients and seasonings. Mix the ingredients thoroughly and then fold them into the meat mixture. Use a power mixer to distribute the seasonings equally throughout the meat then refrigerate it again. Finally, stuff 22-26 m.m. sheep casings and twist small links (only 1-1/2" long). Do not smoke these sausages unless you add Cure #1 to the recipe. These are "fresh" type sausages and should be refrigerated and cooked and consumed within a couple of days, or frozen for use later.
Best Wishes,
Chuckwagon