Mushroom sausage for the grill
Posted: Sun Aug 13, 2017 18:17
Sausage with Mushrooms
This turned out to be an excellent grilling sausage, juicy and full of flavours. Recipe from a book prepared by two top French chefs, Jean-Claude Frentz and Michel Poulain, Charcuterie Specialties, 1995. Sausage is semi prepped by poaching so you can freeze it and have it available for a quick meal after finishing on the grill or frying pan. The recipe calls for only plain button mushrooms, but I used some of last season's frozen chanterelles and added a bit of dry mushroom powder, made from chanterelles and admirable boletus.
Meats
Pork from butt and picnic, 800g Class I, 1700g Class II, 200g back fat
Ingredients for 1kg of Meat
Mushrooms, 250g (I used 200g of frozen dry sauteed mushrooms and 8g/kg mushroom powder)
Salt, 15g
Cure #1, 1g
White pepper 3g
Nutmeg, 0.5g
Parsley, 10g
Juice of 1/2 lemon
30g unsalted butter
100ml water
Preparation
1.Slice mushrooms to 8mm pieces. Saute in the butter, water and lemon juice for 8 minutes. Cool in the cooking liquid and refrigerate.
2. Blanch parsley in boiling water for a few seconds. Refresh with cold water, drain, chop and refrigerate.
3. Trim the meats well and cut the lean into large cubes and the fat into smaller ones. Add the salt and spices to the cubed meat and place into freezer for one hour.
4. Grind the lean meat through the 8mm plate and the fatty meat and back fat through the 6mm.
5. Combine the ground meat with the mushroom and parsley and mix until sticky.
6. Stuff into hog casings.
8. Poach for 10 minutes in 80C. water.
9. Finish on the grill or frying pan.
10. Freeze sausage that will not be consumed within 24 hours.
Bon appétit!
This turned out to be an excellent grilling sausage, juicy and full of flavours. Recipe from a book prepared by two top French chefs, Jean-Claude Frentz and Michel Poulain, Charcuterie Specialties, 1995. Sausage is semi prepped by poaching so you can freeze it and have it available for a quick meal after finishing on the grill or frying pan. The recipe calls for only plain button mushrooms, but I used some of last season's frozen chanterelles and added a bit of dry mushroom powder, made from chanterelles and admirable boletus.
Meats
Pork from butt and picnic, 800g Class I, 1700g Class II, 200g back fat
Ingredients for 1kg of Meat
Mushrooms, 250g (I used 200g of frozen dry sauteed mushrooms and 8g/kg mushroom powder)
Salt, 15g
Cure #1, 1g
White pepper 3g
Nutmeg, 0.5g
Parsley, 10g
Juice of 1/2 lemon
30g unsalted butter
100ml water
Preparation
1.Slice mushrooms to 8mm pieces. Saute in the butter, water and lemon juice for 8 minutes. Cool in the cooking liquid and refrigerate.
2. Blanch parsley in boiling water for a few seconds. Refresh with cold water, drain, chop and refrigerate.
3. Trim the meats well and cut the lean into large cubes and the fat into smaller ones. Add the salt and spices to the cubed meat and place into freezer for one hour.
4. Grind the lean meat through the 8mm plate and the fatty meat and back fat through the 6mm.
5. Combine the ground meat with the mushroom and parsley and mix until sticky.
6. Stuff into hog casings.
8. Poach for 10 minutes in 80C. water.
9. Finish on the grill or frying pan.
10. Freeze sausage that will not be consumed within 24 hours.
Bon appétit!