Home Sausage Making (Storey, 2017) by Charles G. Reavis and Evelyn Battaglia with Mary Reilly is the go to reference on the subject since it was first published in 1981. These 100 mouthwatering sausage-making recipes showcase international flavors and span the menu. An added 100 recipes highlight creative ways to cook sausage, while tips for setting up a perfectly balanced charcuterie plate and paring sausage with beer will help showcase their delicacies most effectively. Finally, profiles of 20 professional sausage makers add inspiration to this essential guide. The following excerpt is from Part Two,“Combination Sausages.”
If you mention bratwurst to a German, you’re likely to be asked, “Which one?” as there are more than 40 different kinds of brats (it rhymes with trots). Every region and many cities and towns have their own versions, with different seasonings, sizes, textures, and methods of making (some are fresh, others semidry, still others are only smoked). This one is inspired by Nürnberger rostbratwurst, from the city of (you guessed it!) Nürnberg. There, the locals stipulate that the links must be made only with pork and be 7 to 9 centimeters (3 to 4 inches) long, weigh 20 to 25 grams (less than 1 ounce), and contain marjoram, mace, and no more than 35 percent fat.
Like many a foodstuff adopted here in the United States, liberties are taken; this one combines pork and veal and swaps in allspice for the mace. Grill it so the outside turns brown and almost crunchy, according to tradition; panfrying is another good option. Serve on a generous heap of sauerkraut (or three to a roll, as dictated in Nürnberg), with horseradish on the side.
• 3 feet small hog casing
• 1-1/2 pounds boneless lean pork butt or shoulder
• 1 pound boneless veal shoulder
• 1/2 pound pork fat
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground white pepper
• 1/2 teaspoon crushed caraway seeds
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon ground allspice
1. Prepare the casing.
2. Cut the pork, veal, and fat into 1-inch cubes. Freeze the cubes for about 30 minutes to firm them up before grinding.
3. Grind the pork, veal, and fat separately through the fine disk of a meat grinder.
4. Mix the ground meats and fat together, freeze for 30 minutes, and grind again.
5. In a large bowl, combine the meat mixture, salt, pepper, caraway seeds, marjoram, and allspice. Mix well, using your hands.
6. Stuff the mixture into the prepared casing, prick air pockets, and twist off into 3- to 4-inch lengths.
7. Place the sausage on a baking sheet fitted with a wire rack and refrigerate, uncovered, for 1 to 2 days.
8. Cut the links apart. Refrigerate, wrapped well in plastic wrap, for 2 days, or freeze for up to 2 months; thaw overnight in the refrigerator.
9. Cook as desired to an internal temperature of 160 degrees Fahrenheit.
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Excerpted from Home Sausage Making, © by Storey Publishing, LLC, photography by © Keller+Keller Photography, used with permission from Storey Publishing.