More from the Morton Salt Book
(Page 7 of 13)
January/February 1973
By the Mother Earth News editors
Where sausage is run through the grinder twice, it should stand over night in a cold place between the first and second grindings. This will prevent the meat from becoming heated by being ground twice in succession. It also permits the Seasoning to work through the sausage, insuring a better flavor.
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The cutting knife and plate on the grinder should be kept sharp and clean, as quality sausage cannot be made with a dull knife and plate as it will crush out the meat juices. The meat should be cold and the knife and plate sharp.
After grinding, let the sausage stand over night in a cold place before putting away for future use.
KEEPING SAUSAGE Small quantities of sausage for immediate use may be kept in a crock or jar where it is cool. For keeping over a longer period of time, sausage may be made into patties partially fried down, placed in stone crocks and covered with melted lard.
SAUSAGE CASINGS Pork casings are excellent for stuffing sausage when properly cleaned and turned. Muslin casings are also good and can easily be made by stitching strips of muslin to form bags about 2 to 2 1/2" in diameter and about 15" long. Muslin casings should be dipped in water and wrung out before they are used.
STUFFING Attach stuffer spout and force enough sausage into the spout to fill it to prevent air pockets. Slip casing over the spout and feed on as much casing as the spout will hold. If muslin casing is used, pull the closed end of the casing up tightly against the end of the stuffing spout. This will prevent formation of air pockets in the sausage.
While sausage is being stuffed, press upward very lightly with the finger at the end of the stuffer. This will raise the stuffed casing above the end of the stuffer and will pack the casing more tightly, helping prevent air pockets. After stuffing, tie the ends of casing with strong twine.
To give stuffed sausage added flavor and better keeping qualities, rub the casings liberally with Sugar-Cure after they are stuffed and ready to hang away.
CURED PORK SAUSAGE For making cured pork sausage, cut the meat in squares just the same as for fresh sausage, and put the meat in a Tender-Quick curing pickle. Leave the meat in the pickle three days, then take it out, season, grind, and stuff just the same as for fresh sausage. Use 2 lbs. Tender-Quick per gallon of water for making the curing pickle.
MUTTON AND PORK SAUSAGE A very tasty sausage can be made by mixing 2 parts of lamb or mutton with one part of fat pork and one part of lean pork. Cut the mutton and pork in squares, mix, season, and grind just the same as for fresh pork sausage.
BEEF AND PORK SAUSAGE A favorite type of sausage with many is a mixture of beef and pork. A good proportion to use is 2 lbs. of lean beef with 2 lbs. of lean pork to 1 lb. of fat pork.
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