William Penn Life, 2013 (48. évfolyam, 1-12. szám)

2013-02-01 / 2. szám

-»IT'

Manufactured casings are made of plastic or cellulose and are used for forming and cooking sausage. Once cooked, the manufactured casing is removed, leaving the product intact. A skinless hot dog is an example of a product formed using a manufactured casing.

A third type of casing is processed using the hide of the animal and/or bones and tendons. Such collagen casings are relatively new thanks to 20th century technology. These casings are sold in the form of hard tubes that are available in many diameters. The tube is stuffed and the meat is processed, cooled then removed from the tube.

While you do have choices for casings, Chef Vilmos and I suggest you use all natural casings.

Here are some final pointers when processing in your home. Select a time when your kitchen is available for processing your meats from start to finish. There is nothing worse than having to stop your processing, prepare a meal, then get back to processing. Most recipes require processing in a timely, uninterrupted manner.

Make sure you have all ingredients on hand and your equipment is working properly. If your meat grinder has been sitting on a shelf collecting dust, wash, lubricate and reassemble to insure proper sanitation. A meat grinder put away wet usually oxidizes and can leave rust stains on the food.

Keep notes on what you process in a kitchen diary. Each page should list the product, ingredients and tasting comments. If you liked the recipe, give it a few stars; if not, note what was wrong with it (too salty, too bland, etc.). Referring to your kitchen diary lets you produce consistent food.

Finally, and most importantly, use the best recipes possible. While there are many available on the Internet, you can't be sure they are correct in portion size and ingredients. My favorite sources for recipes are church cookbooks, other chefs, butchers, and specialty cookbooks that deal in charcuterie and meat processing.

Have a great month!

(J~ó

Főszaisá-CS

16 ounces ice water 2 ounces cracked black pepper 2 ounces green onions, finely diced I ounce marjoram

Kolbász

5 pounds pork butt I ounce fine salt Vi ounce fresh chopped garlic I ounce sugar Sheep casings

Grind the pork through a %-inch plate on your meat grinder. Place the meat and the rest of the ingredients in an electric mixing bowl and blend well, then chill to keep the product at 34°F or below. Stuff the casings and tie into 4-inch links. Refrigerate until ready to use. This fresh product is best to grill or slow bake.

I pound suet or kosher chicken fat 4 tablespoons paprika I tablespoon chopped garlic 8 ounces ice water

Hungarian Beef Sausage

4 pounds lean beef I Vi tablespoons fine salt Zi teaspoon cayenne pepper I ounce fresh sage chopped Hog casings

Grind the lean beef and suet (or chicken fat) separately through a %-inch plate fitted on your meat grinder. Mix in the seasonings and the ice water. Stuff the mixture into the prepared casings and tie into 6-inch links. Rest the sausages in the refrigerator for 12 hours. Inspect sausages for air pockets and remove them using a sausage prick. This fresh product is great to grill or pan fry. Serve with a hearty mustard or chutney.

2 pounds pork liver

2 tablespoons salt

2Zi cups beef broth

'A pound lard

Zi teaspoon paprika

Vi teaspoon ground marjoram

Liver Sausagej£J

Zi pound fatty pork 2 pounds pork lung

1 cup uncooked rice

2 large white onions peeled

and minced----------I tablespoon ground black pepper Sausage Casings

In a large pot, cook the pork products with one tablespoon of salt until tender. Cook the rice in the beef broth and set aside. Cook the onions in the lard making sure not to brown the onions. Cut the liver into small pieces and cook with the onions for 10 minutes. Cool and drain the lard from the meat/onion mixture. Add this mixture to the lung and meat and grind using the smallest die. Add the rice and the rest of the spices blending well. Stuff this mixture into the casings and tie off to desired size. Cook the sausage in simmering water until the internal temperature is 165°F. Dry the sausage and refrigerate until ready to use. When ready to serve for dinner, fry or bake the sausage until the skin becomes golden brown and crispy.

Photo of sausage: © Erik Lam/ Dreams time.

William Penn Life 0 February 20131