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menu consultation please..... I'm having about 8 or more over next saturday and
- Thread starter randi
- Start date
HELP! I have to find a way to save the sausage. yesterday, I kept out
4 sausages (2 of each) and vac sealed and froze the rest. dinner taste test had me breathing into a paper bag! there wasn't enough fat in the grind and they are too dry and packed too tight in the casings.... eeeeek!
the only thing I can think of is to defrost them on thursday (just the spicey ones) and friday, take them out of the casings, grind up about a pound of bacon and mix and put back in new casings.
fellow sausage makers, do you think that would work?
geeeze, it took me an hour or more to calm down enough last night to figure out ways to save them. :-0
4 sausages (2 of each) and vac sealed and froze the rest. dinner taste test had me breathing into a paper bag! there wasn't enough fat in the grind and they are too dry and packed too tight in the casings.... eeeeek!
the only thing I can think of is to defrost them on thursday (just the spicey ones) and friday, take them out of the casings, grind up about a pound of bacon and mix and put back in new casings.
fellow sausage makers, do you think that would work?
geeeze, it took me an hour or more to calm down enough last night to figure out ways to save them. :-0
thanks Charlie, I think I've made his recipe before and it's a good one. you
wouldn't happen to have one for lugenaga? you know, the one that is a bit delicate and made in coils instead of links. my first trip back to NYC I begged Fiacco's for their recipe but they wouldn't budge. can't say I blame them. I love that sausage!
wouldn't happen to have one for lugenaga? you know, the one that is a bit delicate and made in coils instead of links. my first trip back to NYC I begged Fiacco's for their recipe but they wouldn't budge. can't say I blame them. I love that sausage!
REC: Italian Cheese and Red Wine Sausage
Italian Cheese and Red Wine Sausage
The Frugal Gourmet Cooks with Wine
4 lbs boneless port shoulder or butt
1 TBs coarse ground fennel seed
2 bay leaves, crushed
3 TBs chopped parsley
5 garlic cloves, crushed
1/2 tsp dried red pepper flaces
3 tsp salt
1 tsp greshly ground black pepper
1 cup grated paremsan or romano cheese
3/4 cup dry red wine
4 yards sausage casings
Grind meat using the coarse blade. Mix all ingredients together and allow the mixture to sit for 1 hour before stuffing into casins.
to cook, place in a frying pan with a tiny bit of olive oil and just enough water to cover the bottom of the pan. cover and cook unti lthe water evaporates, then continue to brown, turning once.
first, I used a combo of shoulder and boneless ribs cause the ribs had plenty of fat. I minced the garlic as I had visions of biting into a large chunk of garlic.
I am just so grateful this was not the sausage making class with the chefs! just 2 dear friends, both great cooks. I haven't made sausage in several years but I keep telling myself I should have known there wasn't enough fat.
thanks smileys/smile.gif
Italian Cheese and Red Wine Sausage
The Frugal Gourmet Cooks with Wine
4 lbs boneless port shoulder or butt
1 TBs coarse ground fennel seed
2 bay leaves, crushed
3 TBs chopped parsley
5 garlic cloves, crushed
1/2 tsp dried red pepper flaces
3 tsp salt
1 tsp greshly ground black pepper
1 cup grated paremsan or romano cheese
3/4 cup dry red wine
4 yards sausage casings
Grind meat using the coarse blade. Mix all ingredients together and allow the mixture to sit for 1 hour before stuffing into casins.
to cook, place in a frying pan with a tiny bit of olive oil and just enough water to cover the bottom of the pan. cover and cook unti lthe water evaporates, then continue to brown, turning once.
first, I used a combo of shoulder and boneless ribs cause the ribs had plenty of fat. I minced the garlic as I had visions of biting into a large chunk of garlic.
I am just so grateful this was not the sausage making class with the chefs! just 2 dear friends, both great cooks. I haven't made sausage in several years but I keep telling myself I should have known there wasn't enough fat.
thanks smileys/smile.gif
REC: Pasta a la Norma here ya go Lisa
Pasta a la Norma
4 tablespoons extra-virgin olive oil, plus extra for drizzling
4 garlic cloves, thickly sliced or diced
2 medium eggplants, cut into medium dice
1 (28-ounce) can Italian plum tomatoes
2 sprigs fresh basil, plus leaves for garnish
1 sprig fresh thyme
Salt and freshly ground black pepper
1 pound macaroni (rigatoni)
1/2 pound ricotta salata, coarsely grated
salt the eggplants and let the sit for about an hour to draw out the liquid and bitterness.
In a 12 to 14-inch saute pan, heat the olive oil until smoking. Add the garlic and cook until soft but not yet browned, about 5 to 6 minutes. Add the eggplant and cook, stirring regularly until softened and lightly browned, about 8 to 10 minutes. Add the tomatoes, basil, and thyme, and bring to a boil. Simmer for 15 minutes, and season, to taste, with salt and pepper.
Cook the pasta according to the package directions, until al dente. Drain well and pour the hot pasta into the pan with the eggplant mixture. Add ricotta salata and heat through.
sprinkle with chili flakes to taste and garnish with basil leaves. Drizzle with olive oil and serve.
note: ricotta di salata can be hard to find sometimes. I've always used grated parmesan. it's an easy recipe to throw together and really good!
mangia
Pasta a la Norma
4 tablespoons extra-virgin olive oil, plus extra for drizzling
4 garlic cloves, thickly sliced or diced
2 medium eggplants, cut into medium dice
1 (28-ounce) can Italian plum tomatoes
2 sprigs fresh basil, plus leaves for garnish
1 sprig fresh thyme
Salt and freshly ground black pepper
1 pound macaroni (rigatoni)
1/2 pound ricotta salata, coarsely grated
salt the eggplants and let the sit for about an hour to draw out the liquid and bitterness.
In a 12 to 14-inch saute pan, heat the olive oil until smoking. Add the garlic and cook until soft but not yet browned, about 5 to 6 minutes. Add the eggplant and cook, stirring regularly until softened and lightly browned, about 8 to 10 minutes. Add the tomatoes, basil, and thyme, and bring to a boil. Simmer for 15 minutes, and season, to taste, with salt and pepper.
Cook the pasta according to the package directions, until al dente. Drain well and pour the hot pasta into the pan with the eggplant mixture. Add ricotta salata and heat through.
sprinkle with chili flakes to taste and garnish with basil leaves. Drizzle with olive oil and serve.
note: ricotta di salata can be hard to find sometimes. I've always used grated parmesan. it's an easy recipe to throw together and really good!
mangia
Sure Nuff---REC: Luganega Sausage
Luganega Sausage
Recipe By :Lidia Bastianich/Lidia's Italian American Kitchen
1/2 cup dry white wine
6 bay leaves -- fresh or dried
6 garlic cloves -- peeled
6 pounds pork shoulder, butt, R-T-C -- cut into 2-inch pieces
1 1/2 tablespoon salt
1 teaspoon cracked black pepper
1/2 teaspoon ground allspice
1/2-inch sausage casings
Pour wine over the bay leaves in a small bowl. Whack the garlic with the side of the knife and toss into the bowl let steep at room temp for 2 hours
Grind pork directly into a bowl using a disk with holes about 3/16 in diam.
Sprinkle s/p and allspice over the meat.
Fish the garlic and bay leaf out of the wine and wrap in cheesecloth or a clean kitchen towel and dunk it in the wine.
Squeeze the cheesecloth package over the meat. amd repeat till you have used up the remaining wine. The flavor of the garlic and bay leaves should permeate the meat.
Toss everything together thoroughly. Cover and let the bowl rest in the fridge for 2-3 hours.
Meanwhile push about 1 inch or so of one end of the caseing over the faucet of the sink making sure the rest is in the sink, and run cold water slowly through the casing for a minute or two. Repeat if using more than one piece of casing.Remove the casing from the spout and fill with the marinated pork following the directions that come with you sausage stuffer. Twist into links as you go.
Luganega Sausage
Recipe By :Lidia Bastianich/Lidia's Italian American Kitchen
1/2 cup dry white wine
6 bay leaves -- fresh or dried
6 garlic cloves -- peeled
6 pounds pork shoulder, butt, R-T-C -- cut into 2-inch pieces
1 1/2 tablespoon salt
1 teaspoon cracked black pepper
1/2 teaspoon ground allspice
1/2-inch sausage casings
Pour wine over the bay leaves in a small bowl. Whack the garlic with the side of the knife and toss into the bowl let steep at room temp for 2 hours
Grind pork directly into a bowl using a disk with holes about 3/16 in diam.
Sprinkle s/p and allspice over the meat.
Fish the garlic and bay leaf out of the wine and wrap in cheesecloth or a clean kitchen towel and dunk it in the wine.
Squeeze the cheesecloth package over the meat. amd repeat till you have used up the remaining wine. The flavor of the garlic and bay leaves should permeate the meat.
Toss everything together thoroughly. Cover and let the bowl rest in the fridge for 2-3 hours.
Meanwhile push about 1 inch or so of one end of the caseing over the faucet of the sink making sure the rest is in the sink, and run cold water slowly through the casing for a minute or two. Repeat if using more than one piece of casing.Remove the casing from the spout and fill with the marinated pork following the directions that come with you sausage stuffer. Twist into links as you go.
Yup. You need more fat. I would use more pork fat only, not bacon
I would use a total of about 1-1/2 lbs of pork fat in the recipe. What a shame you need to go back and "redo" after all that work!
As far as overstuffing the casings- I make sausage but have never run across a problem with overstuffing- do the casings break open when cooked? Is that the problem? Maybe pricking the sausages before you cook them will help- but then, it sounds like you are going to take the sausage out of the casings anyway. You can fix the problem when you fill the new casings.
Good luck Randi- I don't envy you this job.
I would use a total of about 1-1/2 lbs of pork fat in the recipe. What a shame you need to go back and "redo" after all that work!
As far as overstuffing the casings- I make sausage but have never run across a problem with overstuffing- do the casings break open when cooked? Is that the problem? Maybe pricking the sausages before you cook them will help- but then, it sounds like you are going to take the sausage out of the casings anyway. You can fix the problem when you fill the new casings.
Good luck Randi- I don't envy you this job.
thanks soooo much! really, the work is done, I just need to save them. it will go
a lot easier this time. now, to search for pork fat. one of the reasons I was going to use bacon. I'll just have to hound the butchers.
maybe one of my kitchen elves will come over and help me unstuff and restuff '-))
a lot easier this time. now, to search for pork fat. one of the reasons I was going to use bacon. I'll just have to hound the butchers.
maybe one of my kitchen elves will come over and help me unstuff and restuff '-))