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Richard Schwaninger s Sausage
Ingredients:
4 pounds beef chuck roast
4 pounds pork butt -- (boneless)
**GRIND COARSE**
2 tablespoon salt
1-1/2 teaspoons ground coriander
1-1/2 teaspoons white pepper
1-1/2 teaspoons mace
1 teaspoon ground ginger
**about 1.5 cups cold water
(use enough water to get a good "meatloaf" -- con
Instructions:
mix well I stuff them into hog casing and twist by hand. Smoke for
about 3 hours at 115F. Simmer in hot (170) water until they float
(I just dump them in boiling water taken off the heat and then turn
the flame to the smallest it will go). I like them hot from the pot
or cooled and then grilled. Why, the simmering in water. Well, first
off and most importantly, I've always done it that way. I think though,
that it takes some of the salt out and gives it a different texture.
2 Tbs. salt is a bit much, and indeed when you fry up a test batch,
it comes out salty. I usually also do not soak the brined hog casings
overnight. I just rinse them out before I use them, this might leave
them salty. Also, smoked at 115 doesn't quite cook it, steeping finishes
the meat off. Now, I guess you could smoke (at 115) for a while and
then raise the temp to, say, the magic 240 and continue for another
while. It's just something I've never tried. I really adapted this
from what we used to do on the farm in Austria, that is cold smoke
and then boil. Hope you try this and if anyone wants to try smoking
the meat all the way, post the results. Posted to the BBQ List by
"Richard Schwaninger" on Apr 20, 1998. |
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