Richard Schwaninger's Sausage Recipe - Cooking Index
Richard Schwaninger's Sausage Recipe - Cooking Index
| 4 lbs | 1816g / 64oz | Beef chuck roast |
| 4 lbs | 1816g / 64oz | Pork butt - (boneless) |
| **GRIND COARSE** | ||
| 2 tablespoons | 30ml | Salt |
| 1 1/2 teaspoons | 7.5ml | Ground coriander |
| 1 1/2 teaspoons | 7.5ml | White pepper |
| 1 1/2 teaspoons | 7.5ml | Mace |
| 1 teaspoon | 5ml | Ground ginger |
| **about 1.5 cups cold water | ||
| (use enough water to get a good "meatloaf" - consistency)** |
mix well
I stuff them into hog casing and twist by hand.
Smoke for about 3 hours at 115F.
Simmer in hot (170) water until they float (I just dump them in boiling water taken off the heat and then turn the flame to the smallest it will go).
I like them hot from the pot or cooled and then grilled.
Why, the simmering in water. Well, first off and most importantly, I've always done it that way. I think though, that it takes some of the salt out and gives it a different texture. 2 Tbs. salt is a bit much, and indeed when you fry up a test batch, it comes out salty. I usually also do not soak the brined hog casings overnight. I just rinse them out before I use them, this might leave them salty. Also, smoked at 115 doesn't quite cook it, steeping finishes the meat off. Now, I guess you could smoke (at 115) for a while and then raise the temp to, say, the magic 240 and continue for another while. It's just something I've never tried. I really adapted this from what we used to do on the farm in Austria, that is cold smoke and then boil.
Hope you try this and if anyone wants to try smoking the meat all the way, post the results.
Posted to the BBQ List by "Richard Schwaninger" <[email protected]> on Apr 20, 1998.
Source:
Richard Schwaninger
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