wnkt
is Blowin Smoke!
- Joined
- Jun 8, 2006
- Location
- Upstate...
I have been getting a hankering for some good sausage. And since I cant really find any that is really any good I decided I am going to give making my own a try.
I have been doing some research, looking for books and possible sources of ingredients and equipment.
I found two very informative books: Amazon.com: Great Sausage Recipes and Meat Curing (9780025668607): Rytek Kutas: Books@@AMEPARAM@@http://ecx.images-amazon.com/images/I/61aCX2oWywL.@@AMEPARAM@@61aCX2oWywL
Amazon.com: Charcuterie: The Craft of Salting, Smoking, and Curing (9780393058291): Michael Ruhlman, Brian Polcyn, Thomas Keller: Books@@AMEPARAM@@http://ecx.images-amazon.com/images/I/51Ou38lyp5L.@@AMEPARAM@@51Ou38lyp5L
Since we already have a Kitchenaid stand mixer I found a grinder attachment at Bed Bath and Beyond for $50, and I found a sausage stuffing kit at Bass ProShop for $70.
I decided since I had some chicken in the freezer I was going to try Chicken with Basil and SunDried tomatoes. The recipe is in the Charcuterie book.
All in all it came out pretty well except the texture of the finished sausage after stuffing in the hog casings and smoking was mealy or grainy. The only reason I could think why was that I used breasts instead of thighs that are called for in the recipe.
Any thoughts?
( yes I know, no pics , didnt happen but Ill try to do better next time )
I have been doing some research, looking for books and possible sources of ingredients and equipment.
I found two very informative books: Amazon.com: Great Sausage Recipes and Meat Curing (9780025668607): Rytek Kutas: Books@@AMEPARAM@@http://ecx.images-amazon.com/images/I/61aCX2oWywL.@@AMEPARAM@@61aCX2oWywL
Amazon.com: Charcuterie: The Craft of Salting, Smoking, and Curing (9780393058291): Michael Ruhlman, Brian Polcyn, Thomas Keller: Books@@AMEPARAM@@http://ecx.images-amazon.com/images/I/51Ou38lyp5L.@@AMEPARAM@@51Ou38lyp5L
Since we already have a Kitchenaid stand mixer I found a grinder attachment at Bed Bath and Beyond for $50, and I found a sausage stuffing kit at Bass ProShop for $70.
I decided since I had some chicken in the freezer I was going to try Chicken with Basil and SunDried tomatoes. The recipe is in the Charcuterie book.
All in all it came out pretty well except the texture of the finished sausage after stuffing in the hog casings and smoking was mealy or grainy. The only reason I could think why was that I used breasts instead of thighs that are called for in the recipe.
Any thoughts?
( yes I know, no pics , didnt happen but Ill try to do better next time )