It's been a bit cold, what with winter, so I got to thinking of summer sausage. Normally summer sausage is cured and dried at warmish temperatures, which results in a sour flavor as bacteria produce acid during fermentation. This is a sort of fast, cooked version of that which is good for a quick fix!
See how I substituted for the sour flavor without actually fermenting anything after the break.
Quick Summer Sausage
Yields: 10 lbs sausage
Time to complete: 1 hour
Ingredients
2390g Pork and Pork Fat
42g Salt
10g TCM
11g Black Pepper
3g Fennel Seed
5g Coriander
3g Ginger Powder
4g Onion Powder
4g Garlic Powder
8g Mustard Powder
30g Nonfat Yogurt Powder/Buttermilk Powder
60g Worcestershire Sauce
150g Milk
42g Salt
10g TCM
11g Black Pepper
3g Fennel Seed
5g Coriander
3g Ginger Powder
4g Onion Powder
4g Garlic Powder
8g Mustard Powder
30g Nonfat Yogurt Powder/Buttermilk Powder
60g Worcestershire Sauce
150g Milk
Procedure:
- A few hours ahead of time, mix all of the ingredients together except for the milk. This includes the yogurt or buttermilk powder, which will give the tang of fermentation to the sausage without having to actually hang it up.
- Grind the meat into a mixing bowl, add the milk, and mix on medium-high speed for a couple of minutes until the milk incorporates and the whole thing takes on a tacky appearance.
- Test a sample in a pan and adjust the seasoning where necessary. When satisfied with that, stuff into sheep casings or form into patties.
What to Do With This
Fry the links or patties up in a pan and serve for breakfast with some sharp cheese and substantial toast.
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