Home Made Sausage, Cured, and Smoked Meats

Discussion in 'Social Life, Food & Drink, Travel' started by Piobaire, Nov 7, 2009.

  1. Piobaire

    Piobaire Not left of center?

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    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?
     
  2. kwilkinson

    kwilkinson Having a Ball

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    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?
     
  3. Piobaire

    Piobaire Not left of center?

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    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.
     
  4. Thomas

    Thomas Senior member

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    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???
     
  5. Piobaire

    Piobaire Not left of center?

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    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?
     
  6. Thomas

    Thomas Senior member

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    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.
     
  7. Piobaire

    Piobaire Not left of center?

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    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.
     
  8. kwilkinson

    kwilkinson Having a Ball

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    IMO high tannin wines don't mesh well with spicy foods. I'd pair it with a hefty sauv blanc.
     
  9. Piobaire

    Piobaire Not left of center?

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    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?
     
  10. Thomas

    Thomas Senior member

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    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.
     
  11. kwilkinson

    kwilkinson Having a Ball

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    Do you have any nice Gewurtztraminer? Sounds almost perfect.
     
  12. Piobaire

    Piobaire Not left of center?

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    Hmmm, have two in the cellar: 2007 Adler Fels Gewürztraminer Mendocino (USA, California, North Coast, Mendocino) \t 2005 Trimbach Gewurztraminer (France, Alsace, Alsace AOC) [​IMG] Cellar Tracker
     
  13. Rambo

    Rambo Senior member

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    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.
     
  14. Piobaire

    Piobaire Not left of center?

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    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.
     
  15. Huntsman

    Huntsman Senior member

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    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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