Archive for October 2012


Today I present my own recipe for a firey Morrocan Lamb Sausage. I surfed the web and a few cookbooks and settled on this mixture. As I make it more I may adjust, add or subtract ingredients.

If you don’t like lamb, substitute beef. This is a fresh sausage and should be cooked before consuming. If you like spicy sausage, then give this one a test drive!

  • Fresh Ingredients

The recipe calculator uses ratios to calculate the ingredients. This makes the recipe scaleable. I only make 500 grams or so at a time, but you may make 1500 or 10kg batches. The calculator displays the results very precisely. More precise than you can measure. Just round to the nearest unit of measure. For instance a 1000 gram recipe calls for 0.8 cups of chopped onions. Will you really know the difference if you use 3/4 (0.75) cup? ¿Entiendes?

If you are a beginner at sausage making, then perhaps you need further instruction that is beyond the scope of this recipe page. I learned from reading Michael Ruhlman & Brian Polcyn’s book, Charcuterie; The Craft of Salting, Smoking and Curing. This is a must read for all sausage maker’s beginning or advanced.

جعل والتمتع السجق.


I love Ruhlman & Polcyn’s's book Charcuterie The Craft of Salting, Smoking & Curing. This recipe comes from page 117 and is a very tasty sausage to make. Grill some of these with a ice-cold beer and your friends will be back next week! Great work Michael & Brian! The recipe is easily followed, making it a perfect “first stuffer”. If you don’t have a sausage stuffer, just make patties.

When I made my first attempt at it I learned it was very difficult to come up with 2.25 kilograms of ground pork butt. I had less, but if I had more I would have been loathe to toss the extra. So I went to work mathematically calculating the amount of  ingredients I needed for my batch of ground pork flesh. Before I made it a second time, I made a simple google docs spread sheet. This worked good for calculating the spices for the exact portion I was working on, but when a friend wanted to use the doc, I found allowing him to calculate his ingredients also allowed him to screw up my numbers! Not good! To solve the problem of sharing the calculations I made this little form. The form follows Michael & Brian’s recipe exactly except I like to add 2% powdered soy protein. I find this holds moisture and texture better without sacrificing flavor. If you want to follow the original receipe exactly, just leave this ingredient out.

To utilize the for, input the weight of your ground pork butt in grams and hit the calculate the recipe button. Use it any time you want to make a new batch. The service is free, please share it with your friends!

To make this sausage you will need to own the book.

Und genießen Wurst.


We like to make our own fresh pizza dough at home. Cost is pennies on the dollar for store or deli purchased dough. The flavor is out of this world. How can you beat the freshness of made today crusts?!?!? We love to have friends and family over for “make your own pizza” parties. I developed this recipe over the last few years and many batches. Using this recipe I simply make enough dough for the crowd about 6 hours in advance.

Just enter the number of 8″ personal sized pizzas you want to make and calculate your custom recipe.

(this form is calculated to produce 8″ pizzas. If you want to make 12″ pizzas input 2.25 for each 12″ pizza, i.e. enter 4.5 if you desire two 12″ pizzas)

Using a gram scale, weigh out your ingredients and mix as follows. First step is to weigh your water. Use “luke-warm” water. Neutral temperature to touch, or barely warm is alright. The water MUST NOT BE OVER 105°F. Add sugar to the water. When dissolved add yeast. Let hydrate for a few minutes and then mix well into sugar/water solution. Now allow this mix to “prove” for 5 minutes. If the yeast is live you will begin to see frothing and smell a heady, bready, yeasty aroma (yum!). This is good yeast. If this foaming does not occur in under 10-15 minutes, your yeast is dead. Discard and start over with brand new yeast.

While waiting for yeast to prove, mix flour, salt (first) and then extra virgin olive oil. Mix very well in a large mixing bowl. When well combined you may add the proven yeast/sugar/water solution. Add slowly, mixing in steps. Start with perhaps half the water and mix well. Then add water in smaller increments until you have a moist slightly sticky ball of dough. The environment in your kitchen effects the amount of water used in this recipe. If you achieve this moist slight sticky result with a little bit of water remaining, that is OK. Just rinse it down the drain. (It’s also OK to drink. It tastes really good!) If you run out of yeast water mixture, then simply add small amounts more water until the desired texture is achieved.

The next step is 30 minutes of “hydration”. Put the ball into a sealed plastic container. This container keeps the mass from drying out. The time allows the flour particles to equally absorb all the water in the recipe. The dough ball may also rise a bit during this phase. After 30 minutes, tip the dough from the plastic container onto a bread board. Knead the dough by rolling and folding it 6-12 times. You should feel the dough stiffen with each turn/fold. This is developing the “glue” in the flour to cause the bread to have a nice crumb. Once you feel some resistance, stop put the dough-ball back into the proofing chamber and let rise for 4-6 hours.

After it has risen, you are ready to portion out the dough into individual balls. Keeping the bread board finely coated in a little flour, divide and roll out into crusts. These can be stored back in the plastic box to rise for a thicker crust or decorated right away and baked.

Bake at 500F for approximately 8 minutes. The crust should be crispy and the cheese melty. Bake longer for browner cheese/crust, bake less for softer crusts. Keep track of your times and the ones that come out the way you like them.

  • I use metal screen trivets for each crust. I spray them with Pam, then apply the crust. Once the pizza is finished baking it peels off the trivet easily.
  • for a slightly different flavor try using brown sugar instead of white.
  • experiment with topping, cheeses and sauces. Why not make a chicken alfredo pizza or a cheddar and carolina pulled pork pizza?
  • The oil I use is Evtra Virgin Olive Oil.
  • Never use tap water. The treatments may kill the yeast.
  • For summer pizzas try putting a pizza stone in your outdoor barbecue grill. Preheat on highest setting for 20 minutes. Put your pizza trivets directly on the stone. Mine makes a perfect pizza in 4 minutes without heating up the house!

Cost – <$0.25 per serving, Difficulty – 1.5/5, Working time – 30 minutes , total time 4.5-6.5 hours

Molto divertente, mangia bene