Follow basic emulsified sausage preparation practices when making this sausage.
- Clean and Sanitize all of your equipment.
- Keep your meat and grinder parts super cold (below 34F)
- Grind your meats and fat according to this recipe
- Chop the meat till smooth
-keep temp under 45F - When you add the fat add the rest of the seasonings and binders
-keep temp under 55F - Add ice in increments to maintain a low temperature
-during the chopping of the meat
-during the addition of fat - Chop till farce is smooth – fat and meat particles are no longer visible and everything looks homogenous
- Stuff the farce into sausage casings and prick out any air pockets
- Cook by poaching in 176F water for 1 minute for every “mm” that your casing is wide.
-20mm sausage will poach for 20 minutes (roughly)
Here are a few things you might find useful when making this sausage
- Ring Bologna Casing
- Potato Starch
- Insta Cure #1
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Affordable Probe Thermometer
- Knives
- Sausage Pricker
- Iwatani Professional Chef Torch
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Robot Coupe Commercial Food Processor
- Kitchen Boss Sous Vide
- Smokers
- Bella’s Cold Smoke Generator
- Accurate Scale for spices
- Large Capacity Scale
- Custom Cutting Board (use discount code 2GUYS15 at check out for 15% off 😁)
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
2 Guys & A Cooler Amazon Storefront