![]() Good Cooking since 1995 Homemade Sausages, Brats, Italian & Sage![]() Top Left: Hot Italian, Top Right: Pepper and Sage (Breakfast Sausage), Bottom: Brats Recipe by: Chef John V. Need to Know: A Boston Butt or a Pork Butt is the rectangular upper portion of the pork shoulder.
(The lower portionis the pork picnic.) It weighs anywhere from 6-10 pounds, with an average weight of 8 pounds with the So buy it with the bone in and remove it yourself or buy a boneless butt. I'd rather have the butcher do the work for me, and you can even ask them to cut it into 1 1/2 inch chunks for no charge. For making sausage it is the perfect cut of pork because the ratio of fat to meat is ideal, about 75% lean to 20% fat. This is even leaner than most hamburger meat! If you want to trim even more fat away you can, but be aware the if the meat is too lean, then the sausage will be dry and a bit tough. I'm a fussy eater and don't like to eat a lot of fat, but with this ratio I'm totally satisfied with what I'm eating. Over-mixing of the meat creates a rather rubbery sausage, but if you don't have a grinder you can ask your butcher to grind it too, and then you just have to season it and fill the casing or make it into patties if you don't have a sausage stuffing device. Important Note: These recipes don't explain how to stuff sausage casings. Go to the sites listed below to learn how, or search the web for more information on the process. http://www.sausagemaker.com
Amount/Measure/Ingredient: 7 pounds Boston Butt, boneless, cut into 1 1/2 inch cubes Preparation: For Hot Italian add--- Marinate the cut pork with the seasonings for 12 hours.
Just before grinding, add the ice. Prepare your natural casings, washing
well. Push them onto the sausage stuffing tube and then fill them as the
directions explain, as you grind the pork. (You are grinding the
pork and filling the casings all in one step) They should fill naturally as you move the casing off the tube, if you
slow down the procedure you run the risk of overfilling and breaking the casing.
For Pepper and Sage (Breakfast Sausage) add--- Marinate the cut pork with the seasonings for 12 hours. Just before grinding, add the ice. Prepare your natural casings, washing well. Push them onto the sausage stuffing tube and then fill them as the directions explain, as you grind the pork. (You are grinding the pork and filling the casings all in one step) They should fill naturally as you move the casing off the tube, if you slow down the procedure you run the risk of overfilling and breaking the casing. Prepare a space in your refrigerator where you can hang the sausage for at least 4 hours...thee cook, eat and or freeze. Now a Real Sausage Challange if you're up to it? Saucisson l'ail, French Garlic Sausage Copyright 1995-2022 Content Chef John, Good Cooking, Inc. All Rights Reserved Contact About Media Help Privacy Classic HTML Sitemap XML Sitemap Mobile Sitemap |