GARLIC SAUSAGE
Steps:
- Cut the meat, and the back fat, into 2" (5-6 cm) pieces, mix with the salt and Cure #1. Place in a container, cover and refrigerate for 48 hours.
- Grind the lean pork (class I) through a stuffing plate, pork class II and back fat through a 3/8" (10 mm), and beef through a 1/8" (3 mm) grinder plate. Ground beef can be emulsified, but it's not necessary. If emulsifying, add the seasonings at this stage.
- Mix the ground meats, with the seasonings, adding a cup of ice water.
- Stuff into beef rounds 1 1/2" (40 mm) or more, and tie with a butcher's twine. Prick any visible air pockets with a needle.
- Dry for about 60 minutes in the smoker at about 110F - 130F without smoke.
- Smoke at around 130F - 140F for 2 hours, until the casings develop brown color with a red tint. You may have to re-arrange smoke sticks during smoking to achieve even color.
- Poach at 161F - 165F for 25 - 35 minutes or until the internal temperature reaches 154F -158F.
- Shower with cold water for about 5 min, then let cool down and dry.
- Store in a refrigerator.
Nutrition Facts : Calories 451 kcal, Carbohydrate 1 g, Protein 22 g, Fat 39 g, SaturatedFat 14 g, Cholesterol 94 mg, Sodium 917 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GARLIC PORK SAUSAGE
Provided by Anne Burrell
Categories main-dish
Time 1h15m
Yield 18 to 20 sausages
Number Of Ingredients 8
Steps:
- In a large bowl, combine the pork, garlic, sage, salt and crushed red pepper. Run the meat mixture through the meat grinder outfitted with the die with the largest holes. Repeat so that all of the meat goes through the grinder twice.
- Place half of the meat mixture in the bowl of a standing mixer equipped with the paddle attachment. Add half of the water and half of the Parmesan and beat on medium-high for 3 to 4 minutes. Repeat this process with the remaining meat, water and cheese.
- Make, cook and eat a test patty to make sure the sausage is delicious.
- Attach the sausage-stuffing attachment to the meat grinder, keeping the grinder blade and die in place also.
- Keeping the sausage casing very wet, slide a manageable length onto the sausage stuffer. Place a generous amount of the prepared sausage mixture into the grinder pan. Give the casings a slight bit of resistance by holding onto the sausage stuffer with your three last fingers and letting the casing slip through your thumb and forefinger. Turn the machine on a medium-low speed and fill the casings, being careful to avoid any air bubbles. To get the feel for stuffing the sausages, you might have to do a couple tries. The first couple might be too loose or too tight; that's ok--think of them as the first pancake (the one that never comes out right that you have to throw away).
- Twist the casings to create sausages that are even in size. Tie each with butcher's twine to keep them nicely sealed. Prick the sausages with a pin or skewer all over to allow steam to escape while cooking (you don't want to have a blowout).
- Preheat a grill or saute pan. Cook the sausages until cooked through, 7 to 8 minutes on each side. Serve immediately or at room temperature.
PORK AND GARLIC SAUSAGE BRAISED IN BEER
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a large casserole, heat the oil, brown the bacon and pork, remove from the pan, and set aside. Add the onions and saute over low heat for 10 minutes. Add the browned meat, beer, and enough chicken stock to cover. Bring to a boil and simmer for 45 minutes.
- Preheat oven to 350 degrees F.
- Add the sausage, cabbage, apples, potatoes, and caraway seeds and season with salt and pepper. Cover and cook in the oven until meat is tender, about 45 minutes. Serve with crusty bread.
HOMEMADE GARLIC SAUSAGE
A French sausage I found in Better Than Store Bought. You can add 1 teaspoon of Recipe #150672 if you want.
Provided by Dienia B.
Categories Pork
Time P3D
Yield 2 lbs
Number Of Ingredients 6
Steps:
- Mix all ingredients together.
- Chill overnight.
- Stuff into casings tying off at 5 inches.
- Hang for 1 to 2 days in cool place (45°F).
Nutrition Facts : Calories 1234.7, Fat 96.3, SaturatedFat 35.8, Cholesterol 327.2, Sodium 3744.9, Carbohydrate 2.8, Fiber 0.1, Sugar 1.4, Protein 76.8
PORK AND SAUSAGE CASSEROLE
I hadn't added a recipe here in quite a while, so I dug this one out of the ol' recipe file. Sure, it's high in fat, but it's REALLY TASTY! It's especially good when served with potatoes (baked or mashed, though my preference is garlic mashed potatoes) and a green salad.
Provided by Cluich
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet.
- Cook the pork chops over high heat till browned on both sides, then set aside.
- Add the sausages, onion, and garlic to the skillet and cook over medium heat till the sausages are browned and the onion's softened (you'll want to turn the sausages two or three times while cooking).
- Return the pork chops to the skillet. Stir in the wine, tomatoes, bay leaf, and parsley, then cover the skillet and cook for about a half an hour.
- Remove the sausages, cut them into thick slices, then return them to the pan and cook until they're heated through.
Nutrition Facts : Calories 693.8, Fat 43.1, SaturatedFat 13.7, Cholesterol 172.4, Sodium 1124.1, Carbohydrate 11.2, Fiber 1.8, Sugar 4.7, Protein 57.4
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