julie-r-wa
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Today is Christmas Gift Sausage Making Day for us! Here are the recipes we're using...
- Thread starter julie-r-wa
- Start date
julie-r-wa
Well-known member
Rec: French Merguez Sausages (Culinary Communion)
** French Merguez Sausages**
From the Culinary Communion charcuterie class. Delicious! Recipe courtesy of Gabriel Claycamp, posted with permission. Make approximately 10 pounds sausage.
7 lbs lean lamb, trimmed and cubed
3 lbs fatback, cubed
3 oz salt
5 tsp granulated sugar
1/2 tsp ground white pepper
1/2 tsp ground cloves
1/2 tsp ground ginger
1 1/2 tsp crushed red pepper flakes
1/4 cup minced garlic, sautéed and cooled
1 1/2 lb roasted red bell peppers, peeled, seeded, and small diced
1 cup very cold dry red wine or 1 cup ice cold water
38 feet sheep casings, rinsed
Marinate: toss the lamb, fatback, and dry seasonings together, then chill well (at least 2 hours).
Grind: grind meat mixture through grinder using a medium plate (1/4-inch) into a mixing bowl over an ice bath.
Mix and develop protein: in an electric mixer, mix on low speed for 1 minute, adding the red wine a little at a time. Mix on medium speed for 15 to 20 seconds, or until the sausage mixture is sticky to the touch.
Make a tester: make a test patty and pan fry. Adjust the seasoning and consistency if necessary before putting sausage into casings.
Stuff: stuff the sausage into the prepared casings and twist into 15-inch links. Cut into individual links. Make a spiral with each link and secure with a 6-inch skewer.
Cook: the sausage is now ready to prepare for eating by pan frying, baking, grilling, or broiling to an internal temperature of 150 degrees F, or hold under refrigeration for up to 7 days.
Our meat mixture is chilling right now. smileys/smile.gif We probably won't make the links 15-inches long, shorter is better for us.
I've compared this recipe to other Merguez recipes, and this is definitely a French-inspired version, rather than the original Turkish version. Having had them from class, however, I can say they are awfully tasty! smileys/smile.gifhttp://www.culinarycommunion.com
http://photos-a.ak.fbcdn.net/photos-ak-snc1/v1075/110/31/551568493/n551568493_1201600_7416.jpg
** French Merguez Sausages**
From the Culinary Communion charcuterie class. Delicious! Recipe courtesy of Gabriel Claycamp, posted with permission. Make approximately 10 pounds sausage.
7 lbs lean lamb, trimmed and cubed
3 lbs fatback, cubed
3 oz salt
5 tsp granulated sugar
1/2 tsp ground white pepper
1/2 tsp ground cloves
1/2 tsp ground ginger
1 1/2 tsp crushed red pepper flakes
1/4 cup minced garlic, sautéed and cooled
1 1/2 lb roasted red bell peppers, peeled, seeded, and small diced
1 cup very cold dry red wine or 1 cup ice cold water
38 feet sheep casings, rinsed
Marinate: toss the lamb, fatback, and dry seasonings together, then chill well (at least 2 hours).
Grind: grind meat mixture through grinder using a medium plate (1/4-inch) into a mixing bowl over an ice bath.
Mix and develop protein: in an electric mixer, mix on low speed for 1 minute, adding the red wine a little at a time. Mix on medium speed for 15 to 20 seconds, or until the sausage mixture is sticky to the touch.
Make a tester: make a test patty and pan fry. Adjust the seasoning and consistency if necessary before putting sausage into casings.
Stuff: stuff the sausage into the prepared casings and twist into 15-inch links. Cut into individual links. Make a spiral with each link and secure with a 6-inch skewer.
Cook: the sausage is now ready to prepare for eating by pan frying, baking, grilling, or broiling to an internal temperature of 150 degrees F, or hold under refrigeration for up to 7 days.
Our meat mixture is chilling right now. smileys/smile.gif We probably won't make the links 15-inches long, shorter is better for us.
I've compared this recipe to other Merguez recipes, and this is definitely a French-inspired version, rather than the original Turkish version. Having had them from class, however, I can say they are awfully tasty! smileys/smile.gifhttp://www.culinarycommunion.com
http://photos-a.ak.fbcdn.net/photos-ak-snc1/v1075/110/31/551568493/n551568493_1201600_7416.jpg
julie-r-wa
Well-known member
Oh my gosh, just had a test patty... these are FABULOUS!!! smileys/smile.gif
julie-r-wa
Well-known member
Today's sausage... Rec: Green Chile Chicken Sausage
** Green Chile Chicken Sausage **
My favorite sausage from the Culinary Communion charcuterie class. Delicious! Recipe courtesy of Gabriel Claycamp, posted with permission. Makes approximately 10 pounds sausage.
7 lbs boneless chicken thighs, cubed
3 lbs fatback, cubed
Seasonings
6 Tbsp chili powder
5 tsp cumin
5 tsp sweet Spanish paprika
5 tsp oregano
5 tsp basil
1 1/2 tsp onion powder
3 oz salt
6 garlic cloves, minced
5 tsp Tabasco sauce
Chiles, etc
12 oz roasted poblano chiles, seeded, peeled and cut into 1/8-inch dice
3 jalapenos, seeded and minced
12 oz ice-cold water
hog casings, 21 feet, rinsed
Process: toss the cubed chicken and fatback with the combined seasonings. Chill well. Grind through the fine plate (1/8-inch) of a meat grinder into a mixing bowl over and ice bath.
Combine: mix on low speed for 1 minute, gradually adding poblano chiles, jalapenos, and ice water. Mix on medium speed for 15-20 seconds, or until the sausage mixture is sticky to the touch.
Test: panfry a test patty. Adjust seasons and consistency before filling the prepared casing and shaping into 4-inch links.
Cooking: the sausages are now ready to prepare for eating by pan frying, baking, grilling, or broiling to an internal temperature of 150 degrees F, or hold under refrigeration for up to 7 days. (We usually vacuum pack and freeze ours.)
Notes: we reduced the amount of sweet paprika a bit and added in sweet smoked Spanish paprika, which is a favorite spice of mine. smileys/smile.gif We have also substituted Anaheim peppers for the poblanos when we couldn’t get poblanos, and have omitted the jalapenos at times, as well. It all depends on who we’re making the sausages for and their individual tastes.
** Green Chile Chicken Sausage **
My favorite sausage from the Culinary Communion charcuterie class. Delicious! Recipe courtesy of Gabriel Claycamp, posted with permission. Makes approximately 10 pounds sausage.
7 lbs boneless chicken thighs, cubed
3 lbs fatback, cubed
Seasonings
6 Tbsp chili powder
5 tsp cumin
5 tsp sweet Spanish paprika
5 tsp oregano
5 tsp basil
1 1/2 tsp onion powder
3 oz salt
6 garlic cloves, minced
5 tsp Tabasco sauce
Chiles, etc
12 oz roasted poblano chiles, seeded, peeled and cut into 1/8-inch dice
3 jalapenos, seeded and minced
12 oz ice-cold water
hog casings, 21 feet, rinsed
Process: toss the cubed chicken and fatback with the combined seasonings. Chill well. Grind through the fine plate (1/8-inch) of a meat grinder into a mixing bowl over and ice bath.
Combine: mix on low speed for 1 minute, gradually adding poblano chiles, jalapenos, and ice water. Mix on medium speed for 15-20 seconds, or until the sausage mixture is sticky to the touch.
Test: panfry a test patty. Adjust seasons and consistency before filling the prepared casing and shaping into 4-inch links.
Cooking: the sausages are now ready to prepare for eating by pan frying, baking, grilling, or broiling to an internal temperature of 150 degrees F, or hold under refrigeration for up to 7 days. (We usually vacuum pack and freeze ours.)
Notes: we reduced the amount of sweet paprika a bit and added in sweet smoked Spanish paprika, which is a favorite spice of mine. smileys/smile.gif We have also substituted Anaheim peppers for the poblanos when we couldn’t get poblanos, and have omitted the jalapenos at times, as well. It all depends on who we’re making the sausages for and their individual tastes.
julie-r-wa
Well-known member
Really? The same CC recipe, just today? Wow! lol
As soon as we have the chicken sausages in casings, we're making a sweet Italian sausage in bulk. I'm going to use Charlie's recipe that he gave me above. smileys/smile.gif
We started making sausages as gifts because one of our friends is allergic to onions and garlic and was bemoaning that she can never have sausage pizza anymore, so we had to rectify that situation. *grin*
As soon as we have the chicken sausages in casings, we're making a sweet Italian sausage in bulk. I'm going to use Charlie's recipe that he gave me above. smileys/smile.gif
We started making sausages as gifts because one of our friends is allergic to onions and garlic and was bemoaning that she can never have sausage pizza anymore, so we had to rectify that situation. *grin*
julie-r-wa
Well-known member
*snortlaugh*!! smileys/smile.gif
julie-r-wa
Well-known member
Now all you need do is make the Merguez, and we'll have spent our weekends the "same." LOL! Our...
...green chile chicken still needs to go into casings, we ran our of time do to that. And I'm cutting up the pork for the Italian sausage today. We ran out of fatback, so I'm picking up more at Metropolitan Market today.
Sometime during the week we'll do the Turkey Apple for Mom. I'm not sure when, but we're also doing kielbasa and smoke it.
Did you find poblanos for the Green Chile Chicken? Where did you get them? We ended up using Anaheim because we couldn't find any...
...green chile chicken still needs to go into casings, we ran our of time do to that. And I'm cutting up the pork for the Italian sausage today. We ran out of fatback, so I'm picking up more at Metropolitan Market today.
Sometime during the week we'll do the Turkey Apple for Mom. I'm not sure when, but we're also doing kielbasa and smoke it.
Did you find poblanos for the Green Chile Chicken? Where did you get them? We ended up using Anaheim because we couldn't find any...
julie-r-wa
Well-known member
Here's an idea... maybe we should have a sausage making party sometime? smileys/smile.gif
I've been thinking about it. Asking people who'd like to have sausage to come over with their ingredients prepared (the meat cubed, at least) and then everybody in the kitchen for the rest. smileys/smile.gif Could be fun!
I've been thinking about it. Asking people who'd like to have sausage to come over with their ingredients prepared (the meat cubed, at least) and then everybody in the kitchen for the rest. smileys/smile.gif Could be fun!
julie-r-wa
Well-known member
Exactly! smileys/smile.gif Well, when one of us has another one, we should invite each other & our KitchenAids!
julie-r-wa
Well-known member
I'll remember Whole Foods. Will check WF next time. Got our fatback at a large Mexican grocery.