Sausage making - Revision history

Ahoussney: /* Italian Sausage */

2025-06-04T21:54:35Z

‎Italian Sausage

Ahoussney: /* Breakfast Sausage */

2024-12-11T22:39:01Z

‎Breakfast Sausage

Ahoussney: /* Breakfast Sausage */

2024-10-11T18:12:43Z

‎Breakfast Sausage

Ahoussney: /* Breakfast Sausage */

2024-10-11T18:11:37Z

‎Breakfast Sausage

Ahoussney at 01:55, 20 February 2018

2018-02-20T01:55:42Z

Ahoussney: /* Hot Dogs */

2018-02-20T01:52:08Z

‎Hot Dogs

Ahoussney at 05:08, 18 May 2017

2017-05-18T05:08:10Z

Ahoussney: /* Buying sausage casings */

2016-07-01T11:44:19Z

‎Buying sausage casings

Ahoussney at 01:41, 1 July 2016

2016-07-01T01:41:18Z

Ahoussney: /* Conclusion: Recipe Matrix for Hot Dogs */

2016-03-11T06:43:47Z

‎Conclusion: Recipe Matrix for Hot Dogs

@@ Line 25: / Line 25: @@
 Ingredients
-g pork shoulder about 4.4 lbs
+*2000 g pork shoulder about 4.4 lbs
-g kosher salt about 1.5 Tbsp
+*26 g kosher salt about 1.5 Tbsp
-g black pepper about 2 tsp, coarsely ground
+*4 g black pepper about 2 tsp, coarsely ground
-g sugar about 1 tsp
+*4 g sugar about 1 tsp
-g whole fennel seed
+*10 g whole fennel seed
-g parsley
+*3 g parsley
-g cumin
+*2 g cumin
-g fennel pollen about 1/2 tsp; omit if you don't have it
+*1 g fennel pollen about 1/2 tsp; omit if you don't have it
-g oregano about 1.5 tsp
+*1 g oregano about 1.5 tsp
-.5 g basil about 1 heaping tsp
+*1.5 g basil about 1 heaping tsp
-g dry white wine 1/2 cup; cold; or cold drinking water
+*118 g dry white wine 1/2 cup; cold; or cold drinking water
 Instructions
 Grind the meat through ⅜” (10 mm) plate.
 Add the spices, wine or water, and mix well, until the mixture becomes sticky.

← Older revision		Revision as of 22:39, 11 December 2024
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	*try orange zest in the recipe		*try orange zest in the recipe
		+
		+	==Italian Sausage==
		+
		+	Ingredients
		+	2000 g pork shoulder about 4.4 lbs
		+	26 g kosher salt about 1.5 Tbsp
		+	4 g black pepper about 2 tsp, coarsely ground
		+	4 g sugar about 1 tsp
		+	10 g whole fennel seed
		+	3 g parsley
		+	2 g cumin
		+	1 g fennel pollen about 1/2 tsp; omit if you don't have it
		+	1 g oregano about 1.5 tsp
		+	1.5 g basil about 1 heaping tsp
		+	118 g dry white wine 1/2 cup; cold; or cold drinking water
		+	Instructions
		+	Grind the meat through ⅜” (10 mm) plate.
		+	Add the spices, wine or water, and mix well, until the mixture becomes sticky.
		+	Stuff into 28 - 36 mm hog casings and tie into 5” (12 cm) links.
		+	If not cooking immediately, refrigerate, or vacuum seal and freeze for up to 3 months.
		+	Cook before serving. Best pan-fried, grilled or air-fried.
		+	Notes
		+	For Medium Hot Italian Sausage add 4 g (2 tsp) cayenne pepper
		+	For Hot Italian Sausage add 8 g (4 tsp) cayenne pepper
		+	Code of Federal Regulations permits Italian Sausage to also include the following:
		+	Other spices such as anise and paprika
		+	Red or green peppers, or both
		+	Dehydrated or fresh onions, garlic, and parsley
		+	As well, the Code permits that Italian Sausage be made with beef, veal or a beef and veal combination.
		+	Nutrition
		+	Calories: 164kcal \| Carbohydrates: 1g \| Protein: 20g \| Fat: 7g \| Saturated Fat: 3g \| Cholesterol: 68mg \| Sodium: 918mg \| Potassium: 374mg \| Fiber: 1g \| Sugar: 1g \| Vitamin A: 22IU \| Vitamin C: 2mg \| Calcium: 30mg \| Iron: 2mg

	==Hot Dogs==		==Hot Dogs==

@@ Line 12: / Line 12: @@
 *1 fl oz dried onion
 *0.38 lb sugar (6 oz or 175 gm)
 *Use parchment paper and extrude the mix onto a sheet tray and freeze.

@@ Line 4: / Line 4: @@
 ==Breakfast Sausage==
 *Use parchment paper and extrude the mix onto a sheet tray and freeze.
 *cut frozen into regular lengths

@@ Line 2: / Line 2: @@
 Our experience is that 1.25% salt is perfect for most sausage recipes. 1.5 is ok for sausages intended to be eaten with bread, buns or rice Etc.
 ==Hot Dogs==
 [[Jacob Springs Farm]] has been experimenting with making hotdogs as a way to use [[organ meats]] and blood that is in less demand from customers.
@@ Line 40: / Line 48: @@
 *Remove casings
+===Hot Dog companion: use the same recipe for bologna!===
 ===Conclusion: Recipe Matrix for Hot Dogs===

← Older revision		Revision as of 01:52, 20 February 2018
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	Two other recipes at [lets-make-sausage.com] give us other information:		Two other recipes at [lets-make-sausage.com] give us other information:
		+
		+	===Technique===
		+	*Grind fine - grind twice?
		+	*keep that meat COLD - use up to 20% water ice
		+	*stuff and single twist - can triple up after
		+	*Smoke low and not too long
		+	*finish in warm water to cook and cold water to arrest
		+	*Remove casings
		+
		+

	===Conclusion: Recipe Matrix for Hot Dogs===		===Conclusion: Recipe Matrix for Hot Dogs===

← Older revision		Revision as of 05:08, 18 May 2017
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		+	'''Sausage Making''' is a field of [[butchery]] that adds value to ground meat.
		+
	Our experience is that 1.25% salt is perfect for most sausage recipes. 1.5 is ok for sausages intended to be eaten with bread, buns or rice Etc.		Our experience is that 1.25% salt is perfect for most sausage recipes. 1.5 is ok for sausages intended to be eaten with bread, buns or rice Etc.
	==Hot Dogs==		==Hot Dogs==

← Older revision		Revision as of 11:44, 1 July 2016
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	*[http://www.onestopjerkyshop.com One Stop Jerky Shop]		*[http://www.onestopjerkyshop.com One Stop Jerky Shop]

−	*[thesausagemaker.com Sausage maker]	+	*[http://thesausagemaker.com Sausage maker]

@@ Line 31: / Line 31: @@
 ===Conclusion: Recipe Matrix for Hot Dogs===
 <htmltag tagname= "iframe" src="https://docs.google.com/spreadsheets/d/1Oqhm6yIjhxR63wfBmNjCCt53vxTBfc71f4flxKd23PY/pubhtml" frameborder="0" width="960" height="569" allowfullscreen="true" mozallowfullscreen="true" webkitallowfullscreen="true"> </htmltag>
 ==Preparing your own sausage casings==