A delicious fresh sausage packed with cheesy umami rich nutritional yeast flavor. I know it might sound weird, but you’ll have to trust me on this one.
Follow basic sausage preparation practices when making this sausage.
- Clean and Sanitize all of your equipment.
- Chill your meat to below 34f or 1c before grinding.
- Mix your very chilled meat (under 34f or 1c), liquid, and seasonings till the mince becomes very tacky.
- Stuff the mince into sausage casings and prick out any air pockets or just make sausage patties.
- Cook till the internal temperature reaches 155F
Here are a few things you might find useful when making sausage
- High Quality Natural Casings (AA Grade)
- Nutritional Yeast
- Kamado Ceramic Grill
- Iodophor Sanitizer
- MK4 Thermapen (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
- Hand Held Vacuum SealerHeavy Duty Kitchen Vacuum Sealer
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!!
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Nooch Sausage
How does a nutritional yeast sausage sound?
How much do you want to make? 1000 grams
Ingredients
- 1000 g pork shoulder 70/30
- 15 g salt
- 5 g black pepper
- 10 g nutritional yeast
- 7 g minced garlic
- 4 g smoked paprika
- 3 g coriander
- 20 g potato starch
- 100 ml light beer
- 29-32mm hog casings
Instructions
Prepare the casings
- The night before rinse and flush your sausage casing. Let it soak in water in the refrigerator overnight. I like to add a little baking soda to the soaking water to make it extra slippery.
Prepare the sausage
- 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 very chilled meat on a medium plate (6mm)
- Mix the chilled meat, spices, binder, and any liquid 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 it's casing. (I like to refrigerate my sausage overnight but with a fresh sausage it's not necessary.)
- Gently cook your sausage on indirect heat and bring to an internal of 155f (68c).
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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