Archive for Sausage

FIREY MOROCCAN LAMB SAUSAGE

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.

RUHLMAN’S BASIC SAUSAGE RECIPE

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.