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Charcuterie/Cheese | |
| 2.2 lb pork shoulder 70/30 0.49 oz salt 0.09 oz garlic powder 0.09 oz onion powder 0.07 oz cayenne pepper 0.11 oz red pepper flakes 0.11 oz fennel seed 0.21 oz paprika 3.53 oz neutralized pizza sauce 0.71 oz potato starch 1.76 oz pepperoni chopped into small pieces 3.53 oz mozzarella cheese cut into small cubes 0.71 oz sauteed button mushrooms diced small 0.71 oz sauteed bell peppers diced small 0.71 oz sauteed onions diced small 1.76 oz crispy bacon chopped 0.35 oz black olives chopped 0.21 oz fresh basil chopped finely 29-32mm hog casing (if stuffing, you can do patties or loose ground as well) To Make the Neutralized Pizza Sauce 3.53 oz pizza sauce 0.05 oz baking soda | |
| Prepare the casings if using The night before rinse and flush your sausage casing. Let it soak in water in the refrigerator overnight. I like to add a little baking soda to the soaking water to make it extra slippery. (1 tsp of baking soda for every 4 cups of water) Prepare the vegetables I would start by getting all of the vegetable ingredients together. Remember that the mushrooms, bell peppers, onions, and bacon weights are cooked weights not raw weights. So, cook the veggies and weight them out according to the recipe's instructions. Neutralize the Pizza Sauce This step is very important. If you don't do this your sausage will not have a very desirable texture Combine the pizza sauce and the baking soda in a small container and stir well. This will neutralize the acidity of the pizza sauce. Prepare the sausage Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F. (0c-1c) Grind your very chilled meat on a medium plate (6mm) Mix the chilled meat, spices, binder, and neutralized pizza sauce till it becomes very tacky. Then begin to add the rest of your ingredients (mozzarella cheese, button mushrooms, bacon, onions, bell peppers, pepperoni, olives, and basil) and mix till everything is well incorporated. This should happen fast. Your meat mixture should be very sticky, if you grab a small handful, it will stick to your hand if you hold your hand upside down. Stuff your sausage into it's casing and poke out any air pockets. (I like to refrigerate my sausage overnight but with a fresh sausage it's not necessary.) Cook your sausage to an internal of 155f (68c) Storage Instructions Fresh sausages are more perishable than cured sausages. So, refrigerate them and eat them within 1-2 days. You can also place these sausages in a vacuum sealed bag and freeze for later. | |
Unrated | |
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