William Penn Life, 2013 (48. évfolyam, 1-12. szám)
2013-02-01 / 2. szám
Liver Sausage #2 10 pounds pork liver I ounce salt Zi ounce ground white pepper 'A ounce cayenne pepper Zi ounce ground ginger I teaspoon paprika 1 pint ice water 5 cups par cooked rice Sheep or hog casings Grind the meat using a 3/s-inch die. Add the spices and mix well. Regrind the mixture using a '/i6-inch die while adding the ice water, forming a smooth paste. Add the rice, mix well, then stuff into the casings and tie off to desired size. Poach until the internal temperature is 165°F. Let the sausage dry a bit before wrapping and storing in your refrigerator short term OR the freezer for longer storage. Liver Sausage #3 10 pounds pork liver 2 ounces salt Zi ounce ground white pepper % ounce cayenne pepper Zi ounce ground allspice Zi ounce fresh garlic minced I pint ice water Sheep or hog casings Grind the meat using a %-inch die. Add the spices and mix well. Regrind the mixture using a '/s-inch die while adding water to keep mixture smooth. Stuff into the casings and tie off to desired size. Poach until the internal temperature is I65°F. Let the sausage dry a bit before wrapping and storing in your refrigerator short term OR the freezer for longer storage. Garlic Sausage 10 Pounds pork butt, trimmed & cubed I ounce fine salt Zi ounce white pepper, freshly ground 1 teaspoon ground mace 'A ounce cayenne pepper 2 ounces fresh garlic, finely minced 16 ounces ice water Sheep casings Grind the pork using a 3/s-inch plate in your grinder. Add the salt, pepper, mace, cayenne pepper, and garlic to the meat and blend well. Grind again using a '/s-inch plate. Mix in the ice water, then stuff the mixture into the casings. Tie into 6-inch lengths and refrigerate until ready to use. This sausage is perfect for grilling then serving your guests. Boston Pork Sausage 7 pounds pork shoulder 16 ounces ice water 2 pounds bread crumbs 2 teaspoons fine salt I tablespoon fresh thyme, chopped I tablespoon fresh sage, chopped I tablespoon ground mace Collagen casings Pass the pork through a 3/i6-inch plate on your grinder. Chill the meat for one hour. Put the ice water in a container and stir in the bread crumbs, salt, thyme, sage and mace. Chill this mixture. In a big mixing bowl, combine the meat and the seasoning mixture, then blend well by hand. Chill this mixture for at least one hour. Stuff mixture into prepared casings and tie off 4-inch links. Refrigerate overnight and cook the next day. This product is great for grilling or pan frying. Serve with a hearty mustard or chutney. Spicy Tomato Chutney 4 large Roma tomatoes peeled, seeded, and roughly chopped 1 tablespoon fresh grated ginger Zi teaspoon coriander seeds % teaspoon cayenne pepper Zi teaspoon ground turmeric Z* teaspoon ground cardamom Zi teaspoon Colman’s ground mustard Zi tablespoon minced garlic % cup cider vinegar 2 tablespoons honey Combine all ingredients in a saucepan and cook over medium heat until the mixture reduces and thickens to a chutney like consistency. Cook for 20 minutes, stirring constantly to avoid burning. Cool to room temperature, then refrigerate further thickening the chutney. Goes well with smoked, grilled and roasted meats. Horseradish Cream Sauce 2 ounces fresh grated horseradish Zi cup mayonnaise Zi cup sour cream 2 teaspoons fresh lemon juice 1 teaspoon paprika Salt & white pepper to taste In a mixing bowl, combine all ingredients and blend well. Chill for one hour before serving with beef, chicken, pork, or kielbasa. Tart Cherry Mustard 2 tablespoons Colman’s dry mustard 3 large egg yolks Zi cup cranberry juice 3 tablespoons white wine vinegar Zi teaspoon salt Zi tablespoon Worcestershire sauce 2 tablespoons light brown sugar 1 finger pinch of cayenne pepper 3 tablespoons minced dried cherries Combine all ingredients but the cherries in a double boiler and cook for 15 minutes until mixture is thick and smooth. Constantly stir while cooking but do not create any foam. Remove from the heat, stir in the cherries and let cool to room temperature. Refrigerate with a cover for one hour before serving. Goes well with sausages, beef, pork and chicken. Onion Raisin Chutney 2 cups diced red onions I cup golden raisins Zi cup cider vinegar Za cup packed light brown sugar Zi teaspoon ground turmeric I cinnamon stick I bay leaf Z* teaspoon ground allspice Salt & black pepper to taste Combine all ingredients in a saucepan and simmer for 30 minutes, stirring all the while. When the mixture becomes thick and syrupy, turn off heat and let cool to room temperature. Remove the cinnamon stick and bay leaf, then refrigerate until cold, about one hour. Serve with your sausage, pork, veal or chicken.
