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Categories:Viewed: 67 - Published at: 9 years ago
Ingredients
- 3/4 pound veal, trimmed, cubed
- 3/4 pound jowl fat, cubed
- 11 ounces ice
- 1 tablespoon salt
- 1 teaspoon sugar
- 1 teaspoon white pepper
- 1 teaspoon dry mustard
- 1/4 teaspoon mace
- 1/2 teaspoon ginger
- 1 1/2 teaspoons lemon zest (blanched, chopped superfine)
- 2 tablespoons Non-fat dry milk powder
- Hog casings for stuffing
Method
- Combine veal with salt and sugar.
- Grind meat and jowl fat through the fine plate of heavy duty grinder.
- Keep meat and jowl fat separate.
- Chill well.
- Place ground meat in food processor, add ice.
- Sprinkle spice mixture over ice.
- Process mixture till very cold, 30 degrees on thermometer.
- Stop machine, scrape down sides.
- Continue processing till temperature rises to 40 degrees (the longer it takes, the finer the sausage.)
- Mixture should resemble cake batter.
- Add jowl fat and process till mixture reaches 45 degrees.
- (emulsion occurs now) Add non-fat milk powder and process till mixture reaches 58 degrees.
- To stuff casings: Fill a commercial sausage stuffer evenly with mixture, making sure there are no air-pockets.
- Stuff hog casings, not too tight, tie off with fine kitchen string.
- Poach sausages in a shallow pan of simmering water (water should be 165 degrees), un till internal temperature of meat is 155 degrees.
- (Don't boil, casings can split) Remove sausages to ice bath when cooked.
- When internal temp.
- reaches 60 degrees remove from water: Cook, fry or grill and serve.
- Recommended Wine: 1992 Niersteiner Rosenberg Silvaner Trocken, Weingut athildenhof Freiherr Heyl zu Herrnsheim
