Variations

Toulouse Sausage

Use the ingredients specified in the recipe, but grind the meat coarsely. This can be done in three ways, with slightly different results for each method:

1. Chop the meat coarsely with a knife.

2. Grind only once using the large die of the grinder.

3. Grind very briefly in a food processor, just until achieving a coarse texture.

Stuff into hog casings.

Toulouse sausages should have a fat content of at least 33 perL cent—that is, 1 part fat to 2 parts lean.

Crêpinettes

Weigh out 31/2-oz (100-g) portions of sausage meat. Shape it into oval patties. Cut squares of caul fat (p. 281) and wrap the sausage portions in the squares. Cook by pan-frying, glazing (see p. 838), or grilling.

Other ingredients are often mixed with the sausage meat. Classic additions include blanched, peeled pistachios (2-3 oz per lb sausage meat/125-175 g per kg); chopped, cooked chestnuts (4 oz per lb/250 g per kg); or fresh, diced truffle (whatever quantity the budget allows).

Other sausage mixtures, such as those in the other recipes in this section, may be used to make crêpinettes.

French Garlic Sausage

Yield: 7 lb (3.5 kg)

U.S.

Metric

Ingredients

6 lb

3 kg

Pork and pork fat

1.

1 lb

500 g

Pork rind

2 tbsp

30 g

Salt

2.

112 tsp

3 g (7 mL)

Black pepper

2 tsp

8 g

Crushed garlic

3.

tsp

2 mL

Ground sage

14 tsp

2 mL

Dried marjoram

4.

14 tsp

2 mL

Dried thyme

4 floz

125 mL

Dry white wine

5.

Per 1 ounce:

6.

Calories, 70; Protein, 5 g; Fat, 5 g (69% cal.); Cholesterol, 20 mg;

Carbohydrates, 0 c

i; Fiber, 0 g; Sodium, 150 mg.

Cut the meat and fat into cubes small enough to fit into the grinder. Chill thoroughly.

Simmer the pork rind in salted water at least 2 hours, until very tender. Chill thoroughly.

Grind the meat once with the large die and again with the medium die. If necessary, chill the meat between grindings.

Repeat this grinding procedure with the pork rind. Mix the ground pork rind with the ground meat.

Mix the salt and spices with the wine. Add to the ground meat and mix thoroughly by hand.

Stuff into hog casings.

Hot Italian Sausage

Yield: 6 lb (3 kg)

U.S.

Metric

Ingredients

6 lb

3 kg

Pork and pork fat

2 tbsp

30 g

Salt

2 tsp

10 mL

Black pepper

2 tsp

10 mL

Fennel seeds

4 tsp

20 mL

Paprika

2 tsp

10 mL

Crushed red pepper

1 tsp

5 mL

Ground coriander

2 tsp

10 mL

Sugar

6 floz

200 mL

Water, cold

Per 1 ounce:

Calories, 70; Protein, 5 g

; Fat, 5 g (69% cal.); Cholesterol, 20 mg;

Carbohydrates, 0 g; Fiber, 0 g; Sodium, 160 mg.

jilbv Veal or Beef Sausage

Yield: 6 lb (3 kg)

U.S.

Metric

Ingredients

4 lb

2 kg

Pork and pork fat

2 lb

1 kg

Veal or beef, lean

2 tbsp

30 g

Salt

2 tsp

4 g (10 mL)

Quatre epices

6 floz

200 mL

Water, cold

Per 1 ounce:

Calories, 60; Protein, 5 g; Fat, 4 g (64% cal.); Cholesterol, 20 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 170 mg.

Procedure

Cut the meat into cubes small enough to fit into the grinder. Chill the meat thoroughly.

Grind once with the medium die.

Mix the salt and spices with the cold water. Add to the ground meat and mix thoroughly by hand. Stuff into hog casings.

Mild Italian Sausage

Omit the paprika, crushed red pepper, and coriander.

Spicy Garlic Sausage

Omit the fennel and coriander. Add 2 tsp (10 mL) dried oregano and 1-2 tsp (5-10 mL) chopped garlic.

Procedure

Per 1 ounce:

Calories, 60; Protein, 5 g; Fat, 4 g (64% cal.); Cholesterol, 20 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 170 mg.

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