Homemade Hot Dogs

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Emulsifying, Stuffing, Poaching and Shocking Sausage

Rendering Back Fat

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Lard is something you always need on hand, especially if you are breaking down whole animals and you need to use all the fat.  Here is step by step of rendering back fat.  You can also render back fat by grinding and cooking it down in a pot with a little bit of water.

If there is still water or impurities in your lard bring it to a simmer and let it cook till it is fully clarified.

Step by Step Blood Sausage en Croute

Soak bread in cream mix, when real soft blend with hand blender until smooth.  Blanch fat back in boiling water until soft all the way through (for about 25 min.), set aside.   Sweat the onions in butter until soft, but do not brown, add flour and cook on low for 2 minutes.  Add the thyme, spices, carrageenan, cream, and fat back, cook on low heat.  Add blood and gently mix on low with rubber spatula for 3 minutes.  Once the protein starts to thicken, add pears and remove from the heat.  Immediately pour into a food safe plastic kryovac bag.  

Your Cvap should be preheated at 85 degrees celsius with 0 browning, set the timer for 45 minutes.  Put the blood on a perforated pan, put into the Cvap and hit start.  Once your timer goes off and the display says SELL, remove the blood bag and lay another hotel pan on the bag.  Put both hotel pans with the blood bag in a ice bath making sure the bag stays flat while it is cooling.