Friday, March 5, 2010

Fresh Sausages

I am getting back into fresh sausages and am having a pretty good time. My recipe framework is pretty standard; 1.5% salt and 1% other seasonings. I am playing around with binders (milk powder, breadcrumbs) at a 3% level but have not made up my mind if they are worth adding or not. For this batch I went with:

2038 grams pork butt
30 grams kosher salt
10 grams black pepper
7 grams granulated garlic
3 grams fresh rosemary
60 grams breadcrumbs
1/2 cup ice water

The pork went through the grinder then was mixed with the seasonings and stuffed into hog casings. One thing I am certain about is that I love working with hog casings and do not care for collagen. You cannot get the collagen casings to curl and they do not hold a twist when linking, they must be tied. Pig guts rule!

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