The first thing you do on a cattle drive is yell “Yeee Hawww”… so let’s hear it! Well…. what are you waiting for? Nobody is going to laugh at you. Now let’s hear it … Yeeeee Haaaawww!
Whooaaa! I nearly forgot something. Before we can make great sausage, we have to talk about what we’re doing and where we’re going. It would be nice to just jump in and start grinding sausage… but it doesn’t work that way.
Nothing succeeds like a great plan… So, just let me say this: You can make better sausage than you can purchase in any store… but first you must THINK! And you must read a bit too. The knowledge behind this craft will determine your success or failure. A little knowledge NOW… will determine whether your sausages turn out to be superior or just mediocre. Knowledge is power. Sure, we must read to retain knowledge. There’s no getting around it. No one can hand you knowledge on a plate at any price. It’s going to take some effort, so don’t be afraid to go over the written material slowly if necessary – until it sinks in and stays put.
Here are the first recipes we’ll make. These are simple “fresh” type sausage without cure being added. They must be refrigerated and consumed within three days, or frozen for use later. We’ll pay attention to grinding and stuffing techniques and the basic rules of sausage making during the process of making “fresh” sausage.
Recipe #1 – Breakfast Sausage by Stan Marianski http://www.meatsandsausages.com/sausage-recipes/breakfast
Grind meat with ¼” (5-6 mm) plate. Mix meat with all ingredients, including water. Stuff into 22-26 mm sheep casings. (If using hog casings, use 28-30 mm). Tie into 4” links. Cook before serving – recommended for frying or grilling. (See also Code Of Regulations §319.143.)
Note: If you like this recipe and wish to make 10 pounds, simply multiply all ingredients by 4.5 – remember there are three teaspoons in a tablespoon.
Recipe #2 – Italian Sausage (Sweet) by Stan Marianski
Recipe #2 – Italian Sausage (Sweet) by Stan Marianski
Kiełbasa Biała Surowa (White) by Stan Marianski
Italian Sausage is a wonderful sausage for frying or grilling and can be found in every supermarket in the USA. The dominant flavor in fresh Italian sausage is fennel and by adding (or not) cayenne pepper we can create sweet, medium or hot variety. Fried on a hot plate with green bell peppers and onions, it is sold by street vendors everywhere in New York City. Don’t confuse it with cheap poached hot dogs on a bun, Italian sausage is bigger and served on a long subway type roll. It is leaner than other fresh sausages and the US regulations permit no more than 35% fat in the recipe. Fennel, sometimes added with anise, is the dominant spice in this sausage.
Grind meat with ⅜” (10 mm) plate. Mix meat with all ingredients, including water. Stuff into 32 – 36 mm hog casings and tie into 5” (12 cm) links. Cook before serving. Recommended for frying or grilling.
White Sausage (Kiełbasa Biała Surowa) is a popular Polish fresh sausage, always to be found on Easter tables and very often added into soups (“żurek”) with hard boiled eggs. Adding sausages into soups has been a long tradition- – in Louisiana, sausages are added into everything. The recipe consists of the same ingredients and spices as in Polish Smoked Sausage the only difference is that the White Sausage is not smoked. …an easy to make, excellent sausage, a real treat. As no nitrite is used, the sausage turns grayish white after cooking. The German equivalent is Weisswurst (white sausage), made from veal and fresh pork bacon. It is flavored with parsley, onions, mace, ginger, cardamom, lemon zest and stuffed into 22 mm sheep casings.
Grind the pork with 1/2” plate. Grind the beef (preferably twice) with the smallest plate – 1/8” or 3/16”. Add 45% of cold water (in relation to beef) (comes to 45 g, 3 tablespoons) and mix with ground beef, then add all ingredients. Add 6% of cold water (in relation to pork) to ground pork (54 g, ¼ cup). Now mix everything well together. Stuff the mixture hard into 32-36mm hog casings making one long rope sausage. Tie both ends with twine and prick any visible air pockets with a needle. Poach in water before serving. Poaching means placing a sausage in water and simmering at 164º F (73º C) until the sausage reaches an internal meat temperature (IMT) of 154 – 158º F (68 – 70º C) which will take approximately 25 min. Staying within these temperatures produces a sausage that is juicy and has a great flavor.
Note: There is a 10 % gain weight of the sausage – 110 % in relation to the original weight of the meat.
Substitute Ingredients? Don’t Do It!
I was in Las Vegas, Nevada when Rytek Kutas opened his “Hickory Shoppe”. Later, he wrote, “Probably one of the stupidest things we did was opening the shop while making only one kind of sausage.”
Folks, the reason I have included a variety of sausages in Project B, with different techniques, grinds, preparations, and casings, is to offer you experience in making several different sausages. True, you won’t be selling it to the public, but how else will you be exposed to some other kinds of great sausages out there in the big world. It is also true that most sausage makers by, far, limit their efforts to making less than half a dozen of their favorite or most convenient sausages the rest of their lives. In many cases, it is limited to two or three.
My advice is not to make sausages by changing their recipes. If you SUBSTITUTE ingredients, then you’ll never know how the original was meant to be. When someone asks you, “Have you tried authentic teewurst?” what will you say? “Well, almost… I sort of substituted black pepper for chopped pimento and sugar for powdered dextrose. I didn’t have cardamom, so I used celery seeds and cinnamon. Gosh, I really hated that teewurst.”
If you never try sheep casings for a slender, favorite, cooked-cured sausage, then how will you know how tender they are with that special “snap” when you bite into them?
And another biggie is if you substitute bitter Mexican paprika for sweet Hungarian paprika. For shame! For a buck or two, you will have the experience of tasting an entire batch of great sausage with the rich, original, authentic flavor of sweet Hungarian.
My point is, you’ll never know the authentic stuff… the genuine article… if you substitute ingredients, trying to save a few pennies. When I was young, a little old woman placed a piece of paper in my hand. It read:
“The Substitute Recipe”
I didn’t have potatoes; So I substituted rice.
I didn’t have paprika; So I used another spice.
I didn’t have tomato sauce; So I used tomato paste.
A whole can – not a half can; I don’t believe in waste.
A friend gave me the recipe; He said you couldn’t beat it.
There must be something wrong with him; I couldn’t even eat it!