Keep your sausage out of my kitchen

Keep Your Sausage Out Of My Kitchen

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Keep your sausage out of my kitchen

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If you prefer not to buy a sausage stuffer, you can make loose sausage meat by forming it into patties instead. Choose casings for your sausages.

The most common casings are made from salted pork intestines. They are available at many butcher shops as well as online, and they are most commonly sold by the foot.

Fifteen feet 4. If you prefer not to use the traditional casings made of pork, synthetic casings made from collagen are available as well.

You also can use blanched savoy cabbage leaves as casings if you want to avoid using pork. Chill the meat and sausage-making equipment.

Before you get started, clear out your freezer to make room for the meat, fat, and all of the equipment you'll be using, including the bowls.

It's very important to keep everything cold while you're making sausage. If the fat starts to get soft, it won't properly emulsify with the meat.

That means when it comes time to cook the sausage, the fat will separate from the meat instead of cooking with it.

In other words, the sausage will be ruined. Keeping everything cold prevents this from happening. Freeze the meat and fat solid before you get to work.

Place the equipment in the freezer for a couple of hours before you start making sausage. When you're ready to start, check to make sure everything is cold enough.

The ingredients and equipment should be so cold that it's uncomfortable to work with them. If your meat and materials start to warm up during the sausage-making process, periodically put them back in the freezer to cool down.

Part 2 of Make an ice bath. Fill a large bowl with ice, and place a smaller bowl inside it. Then, place your meat in the smaller bowl. But as mentioned above, if the meat starts to get too warm, put it back in the freezer to cool again.

Cut the meat and fat. Quickly cut the frozen meat and fat into small chunks about one inch 2. Then, place the meat and fat back into the small iced bowl as you finish chopping it.

Again, this is to make sure the meat remains cool during the process. Mix the meat and fat with the spices. Use a clean spoon to mix the meat and fat while it remains on the ice bath.

Then, add the salt, pepper, herbs and spices. Work quickly so that the meat doesn't begin to warm up. When the ingredients are completely mixed, remove the bowl from the ice bath and cover it with plastic wrap.

Freeze the meat mixture for 30 minutes. Don't freeze the meat for more than an hour before you grind it. If you freeze it for too long, it will be difficult to grind.

It should be slightly soft in the middle and frozen on the outside to grind correctly. If you're making a recipe with wet ingredients like vinegar, sherry, or honey, mix the wet ingredients and place them in the refrigerator for later.

If you're using sausage casings, remove them from the freezer and place them in a bowl of water to soak and soften. Grind the meat.

Remove your grinder from the freezer, and set it up according to the manufacturer's instructions. Place a cold bowl under the grinder's spout to catch the ground meat.

Take the meat out of the freezer and run it through the grinder using either a coarse or fine setting, depending on your preference.

Some recipes recommend using a specific grinding setting, but many leave it up to individual preference.

The coarse setting is similar to a rough chop. It grinds the meat into thick chunks, while the fine setting grinds up the meat finely.

If the meat seems to be getting warm during the grinding process, put it back in the freezer for a few minutes before continuing. Freeze the ground meat.

When you're finished grinding, cover the bowl and put the meat back in the freezer. While you wait for the meat to freeze, clean up the grinder and put it away.

Mix in the wet ingredients. Remove the bowl from the freezer and add the remaining wet ingredients, such as vinegar, sherry or honey.

Use either a standard mixer, a spoon or your hands to mix the ingredients until the sausage meat becomes sticky and holds together.

If you aren't planning on stuffing the sausage into casings, your sausage is now ready to cook or store. You can form it into patties and freeze it for later, or go ahead and cook it in a skillet for five minutes on each side.

Part 3 of Prepare the sausage stuffing equipment. Take the sausage stuffer out of the freezer, and set it up according to the manufacturer instructions.

Run warm water through the sausage casings, and get them ready to stuff by draping one end over the rim of the bowl while the tail continues to soak in warm water.

Prepare a cold platter on which to place the stuffed sausages. Lastly, remove the sausage meat from the freezer. When you run water through the casings, check to see if there's a leak.

If you find one, discard that casing. Slip a casing onto the stuffing tube. Each casing is several feet long. The entire casing should be slipped onto the tube with a tail of 8 inches When you stuff the sausage, the meat will fill the casing.

In some cases you only need one casing for an entire batch of sausage. Stuff the casing. Place the meat into the sausage stuffer all at once.

Crank down the stuffer so that the meat begins emerging from the stuffing tube and fills the casing. Use one hand to help the casing slowly slip off the tube as the sausage meat fills it, and use the other hand to guide the sausage into a coil shape.

It takes some practice to get the hang of how fast to crank the stuffer and fill the casing. So, go slowly at first since you don't want the casing to rip.

If you have sausage meat that won't fit in the stuffer, keep it in an ice cold bowl until you run out of sausage. Then, quickly fill the stuffer again.

If you run out of casing, remove it from the stuffer, tie off the end, and resume with a new casing. Keep stuffing casings until you run out of meat.

Form the links. You should now have one or more coils of sausage knotted at one end of the casing and open at the other. Form the links by measuring six inches from the knot, pinching the sausage with your thumb and forefinger, and using your hands to twist the two pieces toward yourself three times.

Measure another six inches down the coil, make a pinch, and this time twist away from yourself three times. Continue in this fashion down the coil until you've run out of room to make more links.

Knot the end of the coil tightly against the meat. Part 4 of Hang the sausage to dry. Use a wooden drying rack or another type of rack to hang the sausages up to dry.

Drape them over the rack at every other twist so that the links hang down but don't touch. Let them dry for an hour and a half.

Pop the air bubbles. Sterilize a needle by heating it over a flame, and use it to prick each sausage where you see an air bubble.

This lets out any air that is trapped inside and flattens the casing against the meat. Store the sausages. Place the sausages in a container in the refrigerator overnight so that the flavors continue to meld.

After eight or so hours, the sausages are ready to eat. Cook them within one week, or freeze them for up to several months before eating.

Adjust the seasoning with additional salt and pepper, if necessary. Remove gravy from the skillet and put aside. Drain the excess grease.

Turn flame on high to heat mixture through, then put flame on low. Add 2 cups of milk. Simmer gravy over low heat. Stirring constantly.

Once the gravy begins to bubble it begins to thicken. Keep stirring until the gravy reaches the desired thickness.

It will continue to thicken a little after it is removed from the heat so don't overdo it. To make more gravy just increase the ingredients i.

If you don't have enough sausage drippings bacon drippings can be added to make the desired amount. When the gravy is almost done pour the sausage into the gravy.

It works really well in an iron skillet, but any plain metal skillet will work. I don't usually use one with a teflon type finish. Buy whatever type of pan sausage,Jimmy Dean or store brand in the roll.

Cut open the roll of sausage and put it in the skillet, smash it up with a fork or spatula. Once you get part of the sausage smashed turn the skillet on medium to medium low and add some cooking oil, which ever type you prefer.

If the sausage is real greasy you don't have to add the oil until you get the sausage done. You will ned to increase the heat under the sausage to get it done.

Don't cook it 'til it's crispy. Add the oil then decrease heat add flour. You will have to use your judgement on the amount of flour.

You will want the mixture to be creamy and a little thick, but not "pudding thick". Add salt and pepper as desired to the flour mixture.

Slowly add regular milk and stir, decrease heat a little but continue to stir. Once it comes to a boil decrease heat, continue to stir.

Remove from heat, pour into a glass bowl. Gravy will thicken quickly on the heat and in the skillet. Let stand a few minutes, then eat.

Gravy will always thicken as it cools. You may add more milk or hot water to thin the gravy after it has sat.

Yummy sausage gravy!!! Here's how you make it. First, you fry your sausage in a frying pan until it is cooked. Then, scoop out the sausage into a container leaving all the drippings in the pan.

Next, you will need to whisk in milk and normally a few teaspoons of flour. The amount of flour will depend on how thick you want your gravy, and how much you want to make.

Be sure to add the flour in small amounts while whisking to ensure you do not create any lumps.

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