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Recipe : ** Strasbourg-style sausages

Strasbourg-style sausages
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Course:
Main Dish

Practical information

  • Prep time
    1 h 15
  • Cooking
    15 min
  • Difficulty
    Very easy
  • Pause
    26 h
  • Ready in
    27 h 30
  • Price
    Very friendly budget
  • Rate:
             
 
To cook the sausage, place in a saucepan with cold water. Bring to a boil, cover, and remove from the heat. Let sit for 10 minutes. Drain and serve. The diced fat can be left out of the recipe without serious consequences, but the final texture and appearance will be different.
 

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Meat recipes
Tags:
cook, place, sausage, sausage, tea

Recipe's Ingredients

  Quantities for people → Recalculate
  • pinch ground cumin
  • 10 feet medium hog casing
  • 950 g lean pork
  • 700 g pork fatback
  • 5 g ground white pepper
  • 5 g granulated garlic
  • 15 g curing salt
  • 15 g fine salt
  • 1 g ground nutmeg
  • 1 g cayenne pepper
  • 300 ml partially frozen whole milk

  • Recipe preparation steps

  • 1
    Cut the meat and half the fat into small pieces. Combine the white pepper, nutmeg, cayenne pepper, cumin, and garlic. Mix half of the spice mixture with the curing salt and toss with the meat. Mix the remaining half of the spice mixture with the fine salt and toss with the fat. Chill the meat and the fat in a refrigerator for 12 to 24 hours.
  • 2
    Dice the remaining fat into 1/8" cubes. Blanch the diced fat in boiling water for 3 minutes. Drain. Rinse with cold water until cool, drain on absorbent paper, and refrigerate.
  • 3
    Grind the pork and fat using a disk with 1/8" diameter holes. Re-chill if necessary.
  • 4
    Working in batches, process the ground meat and fat long with the partially frozen milk until emulsified, i.e., place half the meat, half the fat and half the milk in the bowl of the food processor and chop into a paste. Re-chill the first batch while the second is being chopped.
  • 5
    Combine the emulsified forcemeat with the diced fat.
  • 6
    Soak the casings in cold water until soft. Thoroughly rinse the casing inside and out.
  • 7
    Set up a sausage stuffer. Fill the bowl of the stuffer with the forcemeat. Be careful not to leave any air pockets in the mixture.
  • 8
    Slide the casing on the fill tube. Tie a knot at the end of the casing after it is fully on the fill tube.
  • 9
    Fill the casing with the forcemeat. Do not overfill the casings. Guide the casing along the work surface as it fills.
  • 10
    Tie a knot at the other end of the filled casing that comes off the stuffing tube. "Massage" the sausage to ensure that it is filled evenly. Using cotton string, tie the filled casing into 5" long sausages.
  • 11
    Place the sausages on a rack and dry for a couple of hours in a refrigerator. Using a fine skewer or needle, puncture the skin over any visible air bubbles and puncture evenly along the length of the sausages.
  • 12
    Place the sausages in a large pot and cover with cold water and a drop lid. Place over high heat and bring the temperature of the water to 175º to 185ºF. As the water temperature approaches the target temperature, begin reducing the heat so the target is not overshot. Poach the sausages until their internal temperature reaches 160ºF.
  • 13
    Immediately transfer the sausages to an ice bath and cool to less than 40°F.
  • 14
    Use sausages within a week or wrap tightly and freeze.
  • Ready !