Rocedure for Making Fresh and Cured Basic Grind Sausages

Weigh the meats and fat. Cut them into chunks small enough to fit into the grinder.

If the sausages are to be cured, toss the cure mix with the diced meat at this point. Alternatively, combine the cure mix with the salt and spices in

Chill the meat well before proceeding. Measure the salt and spices.

Grind the meat and fat, following the directions in the recipe to achieve the proper fineness or coarseness of grind. Chill the meat well. Ideally, the meat should be chilled to 32° to 35°F (0° to 2°C) before mixing and stuffing.

Combine the meat, salt, and spices and mix thoroughly. This is best done by hand in a large tub or other container. It can also be done with a mixing machine using the paddle attachment.

If the recipe calls for cold water or other liquid, mix the salt and spices with the water first, then mix this combination with the meat. This facilitates a better distribution of the spices than mixing them dry with the meat.

Many recipes say to refrigerate the meat overnight after it is mixed to allow the meat to absorb the seasonings and the flavors to blend. However, it is easier to stuff the sausages immediately after mixing. If the salted meat mixture is allowed to stand, it becomes firmer and thus harder to force through the stuffer. Stuffing immediately allows the casings to be filled more uniformly and with fewer air bubbles. Besides, the meat can absorb the seasonings just as well in the casings as in the meat tub.

Test for seasonings. Do not taste the raw meat. Rather, make a small ball or patty and cook it in a small sauté pan or poach it in water. Then cool the meat slightly and taste. If more salt or other seasoning is needed, add it to the sausage mixture.

Place the meat in the stuffer, one handful at a time. Pack each handful firmly into the stuffer to eliminate air bubbles.

Slide the casings onto the nozzle. To help the casings slide on easily, moisten both them and the stuffer nozzle with water.

Stuff the sausages, following the directions for your equipment (see Figure 26.2). The sausages will pull the casings off the nozzle as the meat flows through it, but it is best to hold your hand at the end of the nozzle to help control the rate at which the casing is pulled from the nozzle. From time to time, as the casing is filled, it is necessary to push the bunched-up, unfilled casing toward the end of the nozzle so it will slide off more easily. Do not stuff the casings too tightly. If the meat is packed too tightly, it will be difficult to twist the sausage into links.

After all the meat is stuffed into casings, remove any air bubbles by pricking the casing and pressing the surface to expel the air.

Twist the sausage into links of uniform size.

Figure 26.2 Stuffing sausages.

Figure 26.2 Stuffing sausages.

(b) Flush out the casings with fresh, cold water, while looking for holes.

(a) A small sausage stuffer fitted with a medium nozzle. This stuffer holds 5 lb (2.3 kg) meat at a time.

(b) Flush out the casings with fresh, cold water, while looking for holes.

(c) Slide the casings onto the proper size nozzle.

(a) A small sausage stuffer fitted with a medium nozzle. This stuffer holds 5 lb (2.3 kg) meat at a time.

(d) When stuffing the casings, use one hand to guide the casing as it slides off the nozzle.

(e) Pinch and twist the sausage into links of the desired size.

Because a meat grinder is not capable of grinding sausage to this texture, the grinding procedure is done in two stages. First, grind the meat and fat separately using the fine die on the meat grinder. Keep the two separate and chill them after this grinding. Second, grind the meat to a smooth paste with a food chopper (buffalo chopper) or food processor. Place the lean meat in the bowl of the chopper and run it a few sec-onds.Then add the ice and continue to grind until smooth. Monitor the temperature carefully. Do not allow it to rise above 50°F (10°C). Add the fat and continue to grind to blend it in. Continue to monitor the temperature. Do not allow it to rise above 58°F (14°C).

Emulsified sausages are usually cooked in water, then chilled in cold water after stuffing. If they are to be smoked, they are smoked first and then cooked.

Procedure for Making Fresh and Cured Emulsified Sausages

1.

Keeping the meat and fat separate, grind them with the fine die of a meat grinder, following steps 1

through 6 of the basic sausage-making procedure above. Chill well.

2.

If indicated in the recipe, mix the seasonings with the lean meat. (Alternatively, add the seasonings at

the same time as the ice in step 3.)

3.

Place the lean meat in the bowl of a food chopper or food processor. Run the chopper a few turns, then

add the ice. Continue to chop to a fine paste. Do not allow the temperature to rise above 50°F (10°C).

4.

Add the fat and continue to grind to blend it in. Continue to monitor the temperature. Do not allow it to

rise above 58°F (14°C).

5.

Follow steps 8 through 12 in the procedure above to test the seasonings and stuff the casings.

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