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French Garlic Sausage
Description
While garlic is claimed to be an aphrodisiac, settle for a great sausage for all occasions. French bistros in New York have lately offered this hearty garlic sausage as an appetizer, saucisson a l’ail.
Ingredients
At a glance
Home Made Sausage
Makes
10 Pounds
| 4 | mahogany sausage casings (2½" x 20")
| | 7 | pounds prefrozen pork* (see note)
| | 3 | pounds prefrozen pork fat* (see note)
| | 3 | tablespoons plus 1 teaspoon kosher or coarse salt
| | 3 | tablespoons finely minced garlic
| | 1 | cup brandy
| | 2 | tablespoons sugar
| | 1 | tablespoon sweet paprika
| | 1 | tablespoon freshly ground white pepper (fine grind)
| | 1 | teaspoon crushed bay leaf | | ½ | teaspoon ascorbic acid | | ½ | teaspoon dried basil
| | ½ | teaspoon ground cinnamon | | ½ | teaspoon ground cloves
| | ½ | teaspoon ground mace
| | ½ | teaspoon dried oregano
| | ½ | teaspoon ground sage
| | ½ | teaspoon dried thyme
| | ¼ | teaspoon cayenne pepper
| | ¼ | teaspoon dried summer savory
| | | curing salt** (see note)
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Methods/steps
- Let the meat and fat partially thaw; cut into 1-inch cubes.
- Grind pork and fat separately through the coarse disk of a meat grinder.
- Mix fat and pork together using a meat mixer or your hands. Freeze the mixture for 30 minutes.
- Grind the pork and fat mixture through fine disk of a meat grinder.
- In a large bowl or meat mixer combine the meat mixture, salt, garlic and brandy. Mix thoroughly using a meat mixer or your hands.
- Using a food processor, process the sugar, paprika, white pepper, bay leaf, ascorbic acid, basil, cinnamon, cloves, mace, oregano, sage, thyme, cayenne and summer savory until it is a fine powder.
- Mix herb powder and meat mixture thoroughly using a meat mixer or your hands.
- Spread the resulting mixture into a large pan, cover with wax paper and cure in the refrigerator for 24 hours.
- Prepare casings as per directions.
- Using a sausage stuffer, stuff the mixture into the casings, pricking air pockets, and close with hog rings.
- Hang the sausage in a dry area for 8-12 weeks.
- Test the sausage by cutting the smaller sausage to see if firmness has achieved desired result. If not, let the remaining sausage dry for 12 weeks.
- When sausage is determined to be ready, wrap tightly in plastic wrap or vacuum sealed bag. Store in refrigerator.
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Additional Tips
* To eliminate any chances of Trichinosis, freeze pork prior to processing using the following guidelines:
-20°F for 6 to 12 days
-10°F for 10 to 20 days
-5°F for 20 to 30 days
** Use suppliers recommendation for 10 lbs. of meat. It is recommended that you use a commercial premixed cure in any recipe for cured sausage.