Don’t throw those bunny skulls out… they make great gifts for the holidays!
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Monthly Archives: December 2008
Emulsifying, Stuffing, Poaching and Shocking Sausage
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- Before emulsifying any forced meat make sure all tools are cold threw
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- Meat, fat, aromatics, water, cream, egg, beer, salt and spice
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- Add all ingredients in chilled bowl
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- Mix on 1 till all is emulsified
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- Once farce is emulsified, stop mixer, turn the dial to 2 and mix for 50 rotations
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- Emulsified farce
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- Sausage stuffer
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- Make sure you lube your cylinder
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- Carefully add your farce and try to avoid any air bubbles
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- Screw on the lubed piston
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- Make sure your piston relief valve is open to avoid any air bubbles during the stuffing
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- Hog casings
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- Slide casings onto the stuffing tube
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- Slide on while not twisting the casing
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- Leave a little bit of room to work with
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- Lightly start to stuff and leave slack, don’t fill all the way
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- Every five inches or so pinch and fold the sausage back and forth
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- Folding back and forth will help push the sausage back. This is key when you are by yourself
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- Grab the sausage were you pinched and start to twist
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- First twist backwards, next forward, next backwards…
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- Continue to go back and forth with the twisting till all casings are skin tight
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- When sausages are tight, fat and full, wrap them around each other
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- Once you have made a sausage pinwheel, go threw and quality control
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- Tie both ends of the sausage pinwheel
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- Every inch and a half prick the sausage with a sausage pricker to avoid bursts during cooking
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- Heavily salt any sausage poaching liquid
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- Have a rack on the bottom of the pot and bring to a simmer
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- Carefully transfer sausages into simmering water
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- Make sure all sausages are submerged
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- Turn heat fully off and cover
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- Poach sausages for 15 minutes
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- Remove cover, sausages are ready to eat
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- Ice bath
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- Transfer sausages to your ice bath
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- Make sure all sausages are submerged
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- Let sit till fully chilled through
