Okie Sawbones
Banned
- Joined
- Sep 3, 2013
- Location
- Edgewood, TX
Although it arrived several days late, my wife got me some LEM products for Christmas to ease my sausage making.
I made 10 lbs. of breakfast sausage, which I bulk packaged, no pron.
Up next was 6 lbs. of Andouille sausage, ready to go on my smoker:
Andouille Sausage
5 pounds pork shoulder
1 tablespoon cayenne
1 tablespoon paprika
3 tablespoons black pepper, ground
3 tablespoons kosher salt
1 tablespoon dried thyme
3 teaspoons crushed red pepper
1 teaspoon cumin
1 teaspoon file powder
1 teaspoon mustard powder
¼ teaspoon bay leaf, ground
1/8 teaspoon mace
½ teaspoon allspice
1 teaspoon Instacure #1
4 cloves pressed fresh garlic
1 onion, processed fine
½ cup ice water
Grind using a 6.5 mm plate
Mix spices and Instacure in a jar and mix well
Mix all ingredients in a meat mixer for 3-5 minutes
Stuff in 38 mm hog casings in 6 inch lengths
Smoke at 165-175 degrees until an internal temperature of 154 degrees
Plunge in ice water until cooled.
Next was a French version of Boudin Blanc. This was a PITA to make, but oh my God it is delicious. We had some tonight with a cream and mustard sauce, with leeks and mashed potatoes.
Boudin Blanc Sausage - Rethel
Ingredients
• 1600g (3.5 lbs.) pork leg, shoulder, veal, or chicken (I use equal amounts of shoulder and chicken)
• 600g (1.3 lbs.) pork fatback
• 80g (2.8 oz.) potato starch or bread crumbs
• 2 onions, finely diced cooked and cooled (not browned)
• Pinch of sugar
• Pinch of salt
• 24 egg whites
• 320 ml (11 oz.) whipping cream
• 1200 ml (1 quart plus 1 cup) milk cooked with an onion and the peel of 1 orange (for flavor)
• 1 bay leaf
• Large pinch of thyme
• Large pinch nutmeg
• 80g (2.8 oz.) salt (I use pickling salt)
• 12g (0.42 oz.) white pepper
• 4 meters (13 feet) 32 mm sausage casing
• Kitchen string
Cooking liquid
• 2000 ml (~2 quarts) milk
• 8 litres (~8 quarts) water
• 120 ml (1/2 cup) orange flower water (you can make this by putting the zest of an orange in 120 ml of water and let sit overnight).
Instructions
1. Sweat onions with just a little butter over low heat (don’t brown). Add a pinch of salt & sugar. Let sit overnight.
2. For aromatic milk, simmer low (60˚C/140F maximum) with orange peel, bay leaf, thyme, and sliced onion for 20-30 minutes. Let sit overnight then strain.
3. Mix ground meat (I use a 6 mm plate) with onions, pepper, salt, nutmeg, and potato starch. You can use corn starch if you have no potato starch. Run back through the grinder twice using a 3 mm plate.
4. In a Cuisinart put 1/3 of the meat mixture and blend in 1/3 of the egg whites, 1/3 of the milk, and 1/3 of the cream until just mixed. Don’t turn cream into butter. Repeat until all meat is mixed. Use a wire whip to mix the thirds together in a large bowl.
5. Start cooking liquid simmering (180F)
6. Fill your casings with your sausage stuffer. It can be a little bit messy, because the meat mix has the consistency of Malt-O-Meal. Tie off in 6” lengths.
7. Poach in cooking liquid for 20 minutes. The internal temperature should be ~155F. Put in ice bath to cool.
Thanks for looking.
I made 10 lbs. of breakfast sausage, which I bulk packaged, no pron.
Up next was 6 lbs. of Andouille sausage, ready to go on my smoker:
Andouille Sausage
5 pounds pork shoulder
1 tablespoon cayenne
1 tablespoon paprika
3 tablespoons black pepper, ground
3 tablespoons kosher salt
1 tablespoon dried thyme
3 teaspoons crushed red pepper
1 teaspoon cumin
1 teaspoon file powder
1 teaspoon mustard powder
¼ teaspoon bay leaf, ground
1/8 teaspoon mace
½ teaspoon allspice
1 teaspoon Instacure #1
4 cloves pressed fresh garlic
1 onion, processed fine
½ cup ice water
Grind using a 6.5 mm plate
Mix spices and Instacure in a jar and mix well
Mix all ingredients in a meat mixer for 3-5 minutes
Stuff in 38 mm hog casings in 6 inch lengths
Smoke at 165-175 degrees until an internal temperature of 154 degrees
Plunge in ice water until cooled.
Next was a French version of Boudin Blanc. This was a PITA to make, but oh my God it is delicious. We had some tonight with a cream and mustard sauce, with leeks and mashed potatoes.
Boudin Blanc Sausage - Rethel
Ingredients
• 1600g (3.5 lbs.) pork leg, shoulder, veal, or chicken (I use equal amounts of shoulder and chicken)
• 600g (1.3 lbs.) pork fatback
• 80g (2.8 oz.) potato starch or bread crumbs
• 2 onions, finely diced cooked and cooled (not browned)
• Pinch of sugar
• Pinch of salt
• 24 egg whites
• 320 ml (11 oz.) whipping cream
• 1200 ml (1 quart plus 1 cup) milk cooked with an onion and the peel of 1 orange (for flavor)
• 1 bay leaf
• Large pinch of thyme
• Large pinch nutmeg
• 80g (2.8 oz.) salt (I use pickling salt)
• 12g (0.42 oz.) white pepper
• 4 meters (13 feet) 32 mm sausage casing
• Kitchen string
Cooking liquid
• 2000 ml (~2 quarts) milk
• 8 litres (~8 quarts) water
• 120 ml (1/2 cup) orange flower water (you can make this by putting the zest of an orange in 120 ml of water and let sit overnight).
Instructions
1. Sweat onions with just a little butter over low heat (don’t brown). Add a pinch of salt & sugar. Let sit overnight.
2. For aromatic milk, simmer low (60˚C/140F maximum) with orange peel, bay leaf, thyme, and sliced onion for 20-30 minutes. Let sit overnight then strain.
3. Mix ground meat (I use a 6 mm plate) with onions, pepper, salt, nutmeg, and potato starch. You can use corn starch if you have no potato starch. Run back through the grinder twice using a 3 mm plate.
4. In a Cuisinart put 1/3 of the meat mixture and blend in 1/3 of the egg whites, 1/3 of the milk, and 1/3 of the cream until just mixed. Don’t turn cream into butter. Repeat until all meat is mixed. Use a wire whip to mix the thirds together in a large bowl.
5. Start cooking liquid simmering (180F)
6. Fill your casings with your sausage stuffer. It can be a little bit messy, because the meat mix has the consistency of Malt-O-Meal. Tie off in 6” lengths.
7. Poach in cooking liquid for 20 minutes. The internal temperature should be ~155F. Put in ice bath to cool.
Thanks for looking.
