Homemade sausage : recipes and techniques to grind, stuff, and twist artisanal sausage at home

309 Pages·2016·14.87 MB·English

by  Carter

RECIPES AND TECHNIQUES TO GRIND, STUFF, AND TWIST
ARTISANAL SAUSAGE AT HOME

CONTENTS
PREFACE
INTRODUCTION THE MAGNITUDE OF MEAT
CHAPTER 1: GRIND
NAILING THE BASICS
PICK THE BEST MEAT
ALWAYS USE FRESH INGREDIENTS
USE THE RIGHT TOOLS
LEARN THE TECHNIQUE
CHAPTER 2: STUFF
THE CLASSICS
BREAKFAST SAUSAGE
KIELBASA
ITALIAN SAUSAGE: SWEET OR SPICY
CHORIZO
SAGE SAUSAGE
BRITISH BANGERS
IRISH BANGERS
GARLIC AND PARSLEY
THE OUTLAWS
KIMCHI SAUSAGE
POTATO SAUSAGE
BEEF BOLOGNA
COTECHINO
CHICKEN AND HERB SAUSAGE
ASIAN SAUSAGE
THE WURST
BRATWURST
HOT BRAT[WURST]
WINTERWURST
CURRYWURST
KNACKWURSTS
BACON JALAPEÑO BRATWURST
SOUTH AFRICAN BOEREWORS
THE LITTLE LAMBS
LAMB MERGUEZ
LAMB DIABLO
LAMB CHIMICHURRI
LAMBDOUILLE
THE SMOKERS
ANDOUILLE
SUMMER SAUSAGE
PORTERONI
THE SOUTHERNERS
LOUISIANA HOT LINKS
MEMPHIS SAUSAGE
BOUDIN
TENNESEE MORTADELLA
NASHVILLE HOT CHICKEN SAUSAGE
THE NOT-QUITE-SAUSAGE
PÂTÉ SPICE
TENNESSEE PÂTÉ
COUNTRY PÂTÉ
PORK LIVER AND BACON PÂTÉ
CHAPTER 3: TWIST
THE BEST BREAKFAST SAUSAGE BISCUIT
VERY SOUTHERN MORTADELLA AND PIMENTO CHEESE SANDWICH
IRISH “BANGERS ’N MASH” WITH ONION GRAVY
ITALIAN COTECHINO AND LENTILS
GAME DAY GUMBO
NASHVILLE HOT CHICKEN PASTA
EASY CHORIZO TORTA
MOROCCAN MERGUEZ WITH COUSCOUS AND CUCUMBER YOGURT
FRIED BOUDIN BALLS WITH SPICY REMOULADE DIPPING SAUCE
BEER-BRAISED BRATWURST WITH YELLOW MUSTARD AND SAUERKRAUT
ROASTED CURRYWURST WITH SPÄTZLE AND BRAISED CABBAGE
GRILLED KIELBASA WITH ROASTED POTATOES AND CHIMICHURRI
9 O’CLOCK ITALIAN PASTA
ABOUT PORTER ROAD BUTCHER
ABOUT THE AUTHORS
ABOUT THE WRITER
ACKNOWLEDGMENTS
INDEX

PREFACE
As both professional chefs and men who have plenty of knowledge about meat, we have
created a slew of sausages that taste just the way they should (perfect), because perfection
is what we strive for every day.
The purpose of this book is to give you the general knowledge and know-how for
making sausages at home, either using the recipes we’ve provided or employing your own
imagination. There is no limit to what you can create!
Porter Road Butcher is Nashville’s only source for local, pasture-raised, hormone- and
antibiotic-free meat that is cut to order before your eyes. As a whole animal butcher shop,
we work closely with each farmer from whom our meat is sourced, and we take great
pride in all of the products that we sell.
Although butchering is the foundation of our business, what we do isn’t quite so cut-
and-dried. Our skills extend further than just the butcher block. They extend to the sausage
stuffer. And beyond.
When we started out, Porter Road Butcher was intended to be a small neighborhood
butcher shop run by just two of us: co-owners Chris Carter and James Peisker. As a
business powered solely by two men, we weren’t left with much room to be creative. So
we stuck to the classics when it came to making sausage: breakfast sausage, kielbasa,
bratwurst, Italian, chorizo, and Andouille.
Along the way, however, business took off, and then for some strange reason people
wanted to work for us. Even stranger was that we hired them … and then shortly after that,
hired some more. So we were left with more hands in the cutting room, and more brains in
the kitchen, and therefore more and more sausages in the case.
Since those early days, our sausage repertoire has expanded to include a large number
of links, in addition to pâtés, bologna, and our own version of pepperoni.
Although our sausages mainly revolve around meat, ingredients such as lentils, beans,
and mushrooms can add meatiness to a meat-free link. In addition, duck, rabbit, deer, and
other less common proteins can add an interesting flavor profile. Don’t be afraid to
experiment and push the boundaries after nailing the basics.
SAUSAGE /saw-sij/ – noun Highly seasoned minced meat, usually pork or beef,
traditionally stuffed into the casings of prepared animal intestine or made into a small
flat cake.
—Merriam-Webster’s Dictionary