Here are a few things you might find useful when making this sausage
- High Quality Natural Casings (AA Grade)
- Thermapen ONE (Accurate Thermometer)
- Sausage Pricker
- Kotai Chef Knife
- Sausage Stuffers
- Meat Grinder
- Meat Mixers
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Custom Cutting Board
- Jende Lapping plate for sharpening our grinder plates and knife
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
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Enjoy the video and the recipe. If you have any questions, feel free to ask away. If you make this at home, I’d love to hear about how it came out!!
English Chipolata Sausage
A delicately seasoned sausage from the UK
How much do you want to make? 1000 grams
Ingredients
- 700 g pork shoulder
- 200 g pork back fat
- 100 g rusk
- 14 g salt
- 3 g white pepper
- .5 g coriander powder
- .25 g mace
- .5 g thyme
- 3 g onion flakes
- .5 g dried sage
- 150 g water
- sheep casings 22mm-24mm
Instructions
Prepare the casing (If you plan on having a cased sausage)
- Rinse off the salt and flush the casings with some cool water. Place the cleaned casings in some fresh water with some baking soda in it (I use 1 tsp per quart of water) and place in the refrigerator. If you let your casings soak for at least 12 hours, they will be nice and tender by the time you use them.
Prepare the meat and spices
- 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 chilled meat on a 6mm plate twice.NOTE: If you prefer to grind only once, that's ok, or if you want to start with a 6mm and regrind on a 3mm, that's ok too. The choice is yours. Just make sure the meat is chilled between each grind.
- Pour the water that the recipe calls for into a cup with the rusk (or breadcrumbs) that the recipe calls for and let the rusk rehydrate.
- Mix the chilled meat with the spices, and rehydrated rusk till it becomes very tacky. If you grab a small handful, it will stick to your hand if you hold your hand upside down.
- Stuff your sausage into a casing and prick out any air pockets. Link the sausage to your desired size (this sausage is generally around 4 inches long) and refrigerate overnight. This is a fresh sausage so technically you don't have to refrigerate overnight but if you do the spices will come together better and the little twists between each sausage will dry up. This will keep the meat from spilling out while you cook it.
- Cook the sausage till you reach your desired internal temperature
Cooking a fresh sausage:
- GRILL METHOD | Bring the temperature of your pit to 225f – 300f (107.2c – 148.8c). Place the sausage on the rack and cook till you reach the desired internal temp. Flip often so they cook evenly.
- POACHING | Heat a pot of water to 165f – 176F (73.8 – 80c) and poach the sausage until you hit the desired internal temperature.
- STEAMING | If you have a steam basket or a steam pot, you can cook your sausages like this till you reach the desired cooking temperature.
- SOUS VIDE | Place the sausages in a vacuum sealed bag and cook them in a water bath. Your immersion circulator should be set to 145f (62.7c) and you will cook your sausages for 2 hours. If you have a very large diameter sausage like mortadella (100mm) then you might want to cook that one for 4 hours. Once finished, cool in an ice water bath. I generally cook my sausage sous vide for 1 hour for every inch that the sausage is wide. A 1-inch-wide sausage (25mm) I will cook for 1 hour
- SIMMERING | In a skillet with a little oil and on medium heat, pan fry your sausage till they take on a little color. Add your favorite cooking liquid (water, stock, beer) and simmer your sausage covered till you reach your desired internal temperature.
- BAKING | In a skillet with a little oil and on medium heat, pan fry your sausage till they take on a little color. Then place the sausage in a preheated oven 225f – 300f (107.2c – 148.8c) and bake till you reach your desired internal temperature.
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.
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I am curious about using rusk in a sausage. Rusk is nothing else than a bread filler. Can a different bread or tortilla be used in this sausage?
you can use bread crumbs but those generally use yeast so it might change the flavor a tiny bit
Eric,
I’ve been making sausages and charcuterie for near 30 years and I gotta admit I’d never heard of adding baking soda to the casings. After watching your videos I’ve starting soaking my casings in water the night before and adding baking soda….what a HUGE positive difference. The casings are more supple and slippery and I have fewer blowouts. Thanks for that.
Dan