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