I made this sausage for the transition from cold to warm weather that is finally coming to pass around here. It's more winter with the strongish clove, more summer with the whole mustard seed, and I hope it finds a pretty good balance in the middle.
Recipe after the break.
Venison, Mustard, and Clove Sausage
Yields: 10 lbs Sausage
Time to complete: 2 hours
Ingredients
2754g Venison
1055g Beef Fat
81g Salt
172g Yellow Mustard Seed
98g Boiling Water
34g Worcestershire Sauce
64g Chianti
3g Garlic Powder
8g Onion Powder
8g Cloves
246g Heavy Cream
1055g Beef Fat
81g Salt
172g Yellow Mustard Seed
98g Boiling Water
34g Worcestershire Sauce
64g Chianti
3g Garlic Powder
8g Onion Powder
8g Cloves
246g Heavy Cream
Procedure:
- First thing as you set out to produce the sausage, add the wine and boiling water to the mustard seed. Seal the container to keep the hot water from evaporating and set the whole thing in the fridge. With this done first, it can be cooled off by the time you need to introduce it to the sausage. The mustard seeds will have been softened enough by this hot soak that they will add a nice pungent crunch to each bite of the sausage.
- Go ahead and mix the salt,Worcestershire sauce, onion powder, garlic powder, and clove powder with the meat and fat and allow to sit for an hour in the fridge along with the mustard seed.
- After an hour or so grind the meat mixture into a mixing bowl. Add the chilled mustard seeds and heavy cream, and mix on medium speed until the mixture starts to look tacky, around two minutes.
- Now with the forcemeat done, it can be stuffed into sausage casings or seared loose, depending on the meal. In this case I'd cook closer to around 140F, rather than 150F. Nothing in this sausage really needs to cook very high to be delicious.
What to Do With This
Well you could of course just eat it with mustard and bread, but at the restaurant it is the center of a plate which also includes apricot mostarda, sauerkraut, spelt, turnips, duck liver purée, and almonds.
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