Heston Brown - Italian Sausage Recipes Revealed: Get the Best of Italian Sausages

Pork fat: 2 pounds Dried sage: tsp. Salt: 2 Tbsp. Liquid smoke (Hickory flavored): 5 tsp. Black pepper (ground): 1 tsp. XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX Methods: Soak sausage casings in a bowl filled with cold water for almost one hour to make it soft and loose extra salt. Put the wide ends of sausages stuffer upward beside the faucet of your sink and run fresh water from side to side of all casings to clean extra salt.

Now cut the fat and meat into -inch chunks and pass them through coarse sharp edge of your meat grinder, only once. Take one big bowl and blend ground fat and meat together with hickory smoke, sage, bay leaf, paprika, thyme, cayenne, pepper, salt, and garlic. Use one wooden spoon to mix all ingredients. Cut all the cases into 26-inch sizes and tie one small knot at one end of every casing. Carefully adjust the exposed end on the top of your sausage stuffer and slip it on the tip of stuffer until the top reaches the knot. The casing may look similar to accordion folds.

It will keep extra air out from casings. Carefully fit stuffer on your meat grinder or as per the directions comes with the stuffer. Grip the widespread area of stuffer over or against the opening with your hand. Fill the sausage mixture in the hopper and turn your machine on to feed suffer gradually in the hopper. If you have an ordinary machine, you have to use one wooden pestle to drive stuffing through stuffer. The casing of sausage will slowly inflate and fill.

Stop filling almost one -inches from funnel end and carefully slip casing off this funnel, smooth out bumps (if any) with fingers, but dont push its filling out of the covering or casing. Carefully tie the open side of the sausage to make it tight with one piece of thread or create one knot in the casing. To cook this sausage, slice the sausage into -inch rounds and carefully grill in one hot skillet without water for almost 12 minutes on every side, or make them crispy and brown.

Recipe 4: Chipotle Sausage

Yield: Cooking Time: 3 hours 10 minutes List of Ingredients: Chopped Rhubarb (1/2-inch pieces): 2 cups Chipotle peppers (dipped in adobo sauce): 7 ounces Ruby port wine: 1/4 cup White sugar: 2 Tbsp. Ground pork: 5 pounds Salt: 2 tsp. Black pepper (ground): 2 tsp.

Vegetable oil: 1 Tbsp. Corn husks: 30 dried Kitchen twine XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX Methods: Take one saucepan and add chipotle peppers along with sauce, rhubarb, sugar and ruby port in this saucepan to boil over high heat. Reduce heat to medium and let this mixture simmer to tender rhubarb. It may take 15 minutes. Turn off heat and keep it aside to let it cool down. Blend chipotle-rhubarb mixture in one blender to make a smooth blend.

Put ground pork in one mixing bowl and add 2/3rd mixed sauce in pork. Mix pork meat well with sauce and season with black pepper and salt. Heat some vegetable oil in one skillet over medium flame. Form almost two Tbsp. of pork mixture into one patty and fry in a skillet for almost 5 minutes for each side. Make it equally brown and taste this patty for its flavor and spices.