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Home Made Sausage, Cured, and Smoked Meats

post #1 of 1023
Thread Starter 
Okay, first, no homo. While the jokes will be tempting, let's keep it to food.

So, I'm trying to make sausage for the first time next weekend, a recipe from Ruhlman's book. Has anyone else made sausage at home? Tips, pitfalls, recipes? Results?
post #2 of 1023
Enjoy stuffing Ruhlman's meat.

(Sorry I couldn't resist. don't hate me.)

Now on to serious matters. You know to keep the grinder and everything as cold as possible, right?
post #3 of 1023
Thread Starter 
Quote:
Originally Posted by kwilkinson View Post
Enjoy stuffing Ruhlman's meat.

(Sorry I couldn't resist. don't hate me.)

Now on to serious matters. You know to keep the grinder and everything as cold as possible, right?

Yeah. Actually, here's my plan in stunningly boring detail:

1) Cube pork butt Friday evening, and toss with seasonings. Refrigerate.
2) Have all grinder parts, bowl for Kitchen Aide, mixing paddle, etc., in freezer
3) Saturday, grind into Kitchen Aide bowl, which will be sitting in ice.
4) Move bowl to Kitchen Aide, insert frozen paddle, use ice cold liquid
5) Insert into stuffer and crank out the links.

I plan to have all three stations set up and reading to go, prior to taking cubed meat out of the fridge. So it'll be a quick, planned out process, keeping it all as cold as possible.
post #4 of 1023
Jeez - you're taking all the fun out of it by planning in advance. Where's the part where you drink before handling the meat grinder???
post #5 of 1023
Thread Starter 
Quote:
Originally Posted by Thomas View Post
Jeez - you're taking all the fun out of it by planning in advance. Where's the part where you drink before handling the meat grinder???

Speaking of drinking, I'm wondering what wine to pair with a spicy poblano sausage? Maybe a Syrah or Cab?
post #6 of 1023
Quote:
Originally Posted by Piobaire View Post
Speaking of drinking, I'm wondering what wine to pair with a spicy poblano sausage? Maybe a Syrah or Cab?

It depends on how much pepper. Sometimes there's is no substitute for a good '07 Pepto.
post #7 of 1023
Thread Starter 
Quote:
Originally Posted by Thomas View Post
It depends on how much pepper. Sometimes there's is no substitute for a good '07 Pepto.

LOL.

This should be mildly spicy, not a gut grinder. Anjo chili powder and fresh Poblanos. Remember, Anjo = smoked, dried Poblano, so more flavour than heat.
post #8 of 1023
IMO high tannin wines don't mesh well with spicy foods. I'd pair it with a hefty sauv blanc.
post #9 of 1023
Thread Starter 
Quote:
Originally Posted by kwilkinson View Post
IMO high tannin wines don't mesh well with spicy foods. I'd pair it with a hefty sauv blanc.

Hmm. Well, I've still got a few of the 07 and 08 MEs :P

Maybe a Riesling then?
post #10 of 1023
Quote:
Originally Posted by Piobaire View Post
Hmm. Well, I've still got a few of the 07 and 08 MEs :P

Maybe a Riesling then?

hmmm. If I had to go wine, I'd probably go Pinot Grigio, but I'm a wine neanderthal.

If my options were open, I'd probably go with something like Paulaner Hefe-Weizen.
post #11 of 1023
Do you have any nice Gewurtztraminer? Sounds almost perfect.
post #12 of 1023
Thread Starter 
Hmmm, have two in the cellar: 2007 Adler Fels Gewürztraminer Mendocino (USA, California, North Coast, Mendocino) \t 2005 Trimbach Gewurztraminer (France, Alsace, Alsace AOC) Cellar Tracker
post #13 of 1023
Wouldn't it be best to season after you grind? If you season before, won't it flavor/get stuck inside the grinder? Just out of curiosity, is everything removable/washable? WTF is this wine with sausage bullshit? Get a beer you homo.
post #14 of 1023
Thread Starter 
Quote:
Originally Posted by Rambo View Post
Wouldn't it be best to season after you grind? If you season before, won't it flavor/get stuck inside the grinder? Just out of curiosity, is everything removable/washable?

WTF is this wine with sausage bullshit? Get a beer you homo.

Ruhlman, and his charcuterie expert he co-wrote the book with, says to season after cubing. Yeah, everything is removable and washable.
post #15 of 1023
I've always served a slightly sweet Gewurtz with spicy sausage -- so I'd say the Trimbach is out. Most of the Cali Gewurtzs are sweeter than the French -- something around a Spatelese level is perfect I find. I also commonly drink a nice ripe Zin with BBQ, which is quite similar. ~ H
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