I'm a fool for good packaging. When I'm choosing between two items, say two bottles of wine or two types of hand soap, I go with whatever looks cooler. It's mostly to blame on the fact that half of my family is in advertising. Everything is about the package. You should see the birthday cards these people make! My dad's are typical of his draftsman style, all done with a few lines of thin pen ink and a wash of color here or there. My sister's are either typographically driven, with a gorgeous hand drawn font, or silk screened on a t-shirt and handed out to the family as party favors. So when it comes to packaging in food, I have to say that the sausage is king in my mind: the perfect ratio of meat, fat, and seasoning stuffed into a casing and tied off into a chubby little link. The package ensures superb flavor, bursting juiciness, and perfect browning all around. It's efficient, simple, and as I've discovered, my dad's all time favorite meal. Specifically, the mole sausage with the roasted poblano creamed corn. So satiated was he by the meal, that he told me how he really felt: "You know, I like your food and all, but this," he holds up half a sausage on his fork emphatically, "is really really good."
It's a shame then, that sausages can get such a bad rap, with their dubious fillings and general "peasant dish-ness." They're a wonderful way to conserve leftovers, transform lesser cuts of meat, and create the main component of an entree without much fuss at all. The only slightly fenegal-ly thing is that they require some special equipment and ingredients, but once you get going it's a snap and you can freeze whatever you don't eat that night. So please give it a shot. I guarantee that people will be astounded and impressed by the quality of your homemade sausages.
Sundried Tomato and Garlic Chicken Sausage with Tomato, Leek and Basil Pasta
For the Sausage:
Ingredients:
1 1/2 pounds boneless, skinless chicken thighs, cubed
2/3 pound pork back fat, cubed
1 1/2 tablespoon sea salt
1 teaspoon fresh ground black pepper
2 teaspoons freshly minced garlic
1/3 cup diced sun dried tomatoes
1 tablespoon fresh oregano, chopped
1/4 cup red wine vinegar and dry red wine (like a chianti or cabernet sauvignon) mixed and chilled
4 tablespoons extra virgin olive oil
5 feet of hog casings, soaked in tepid water for at least 30 minutes (and up to 2 days) and rinsed through.
Directions:
A quick note: it is very important that the meat remains extremely cold throughout the sausage making process, bordering on frozen even. This is to prevent "smearing," where the fat gets broken down and is smeared into the meat. This not only gunks up the grinder, so you have to clean it out halfway through, it also causes havoc within the actual sausage : resulting in stringy, pasty meat and pools of fat when cooked. Gross. So pop the meat mixture in the freezer between every step.
Combine the meat, fat, salt, pepper, garlic, sun dried tomatoes, oregano and toss together to mix. Chill in the freezer for 30 minutes or in the fridge for several hours.
Grind the mixture through the small die on your meat grinder (I use the Kitchen Aid attachment, which is super convenient) and into the mixing bowl. Attach the mixing bowl to the mixer, and using the paddle attachment mix on low speed for about 1 minute. Add the vinegar, wine, and oil and up the speed to medium for 1 more minute or until the mixture appears slightly sticky.
Take a bit of the mixture and fry it up in a pan and taste. Adjust the seasonings if you need to. Stick the mixture back in the freezer.
Take the casings and tie a knot at one end. Take the open end and push the entire casing onto the stuffer. Stuff the casing, being careful not to over-stuff the sausage. Fill the casing, pinching every 5 or 6 inches as you go. When you're done, twist the links where you pinched them. Tie a knot on the other end to finish them off. The sausages are good in the fridge for a few days or the freezer for a few months.
For the Pasta:
Ingredients:
1 cup cherry tomatoes, sliced in half
3 tablespoons basil, julienned
1/2 cup leeks, chopped
2 cloves of garlic, minced
2 chicken sausages
12 ounces fresh angel hair pasta
Cook the sausages in a pan until they reach an internal temperature of 165 F (about 10-15 minutes) and set aside. Pour out the cooking juices, saving two tablespoons in the pan. On medium heat, add the leeks with a little salt and pepper and saute under tender, about 4 minutes. Add the garlic, and cook for another minute or two. Add the tomatoes and add a little more salt. Cook until the tomatoes get a little soft, but not burst. Cook the pasta in well salted boiling water until al dente. Add the cooked pasta to the pan, and toss. Cut up the sausage and add it to the pan, along with the basil. Finish with a drizzle of olive oil and enjoy!
Crispy Sage and Rosemary Lamb Sausage with Whit Truffle infused Leek Risotto
For the Sausage:Ingredients:
2 1/2 pounds boneless lamb shoulder, cubed
1/2 pound pork back fat
2 tablespoons sea salt
1 teaspoon freshly ground black pepper
1 tablespoon garlic, minced
2 tablespoons sage, finely chopped
2 tablespoons rosemary, finely chopped
1 tablespoon butter
1/4 cup red wine vinegar plus water, chilled
6 feet hog casings, soaked in tepid water for at least 30 minutes (and up to 2 days) and rinsed through.
Directions:
A quick note: it is very important that the meat remains extremely cold throughout the sausage making process, bordering on frozen even. This is to prevent "smearing," where the fat gets broken down and is smeared into the meat. This not only gunks up the grinder, so you have to clean it out halfway through, it also causes havoc within the actual sausage : resulting in stringy, pasty meat and pools of fat when cooked. Gross. So pop the meat mixture in the freezer between every step.
Melt the butter in a small pan until it starts to brown, at the sage and cook for about 1 minute, until crispy. Set aside.
Combine the meat, fat, salt, pepper, garlic, rosemary, crispy sage with brown butter and toss together to mix. Chill in the freezer for 30 minutes or in the fridge for several hours.
Grind the mixture through the small die on your meat grinder (I use the Kitchen Aid attachment, which is super convenient) and into the mixing bowl. Attach the mixing bowl to the mixer, and using the paddle attachment mix on low speed for about 1 minute. Add the vinegar-water mix and up the speed to medium for 1 more minute or until the mixture appears slightly sticky.
Take a bit of the mixture and fry it up in a pan and taste. Adjust the seasonings if you need to. Stick the mixture back in the freezer.
Take the casings and tie a knot at one end. Take the open end and push the entire casing onto the stuffer. Stuff the casing, being careful not to over-stuff the sausage. Fill the casing, pinching every 5 or 6 inches as you go. When you're done, twist the links where you pinched them. Tie a knot on the other end to finish them off. The sausages are good in the fridge for a few days or the freezer for a few months.
For the Risotto:
1/4 cup extra-virgin olive oil
1 cup leeks, finely chopped
4 cloves of garlic, minced
white truffle oil
2 cups Arborio rice
1/2 cup dry white wine (like a chardonnay)
3 1/2 cups chicken stock, hot
4 tablespoons (1/2 stick) unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano
2 cups Arborio rice
1/2 cup dry white wine (like a chardonnay)
3 1/2 cups chicken stock, hot
4 tablespoons (1/2 stick) unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano
In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the leeks and cook until tender but not browned, 6 to 8 minutes. Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more, about 2-3 minutes. Cook until the rice is tender and creamy but still a little al dente, about 15 minutes. Turn off the heat, and stir in several drops of white truffle oil, the butter, cheese, and two big pinches of freshly ground pepper until well mixed. Meanwhile, cook the lamb sausages until they have an internal temperature of 150 F (about 10-12 minutes), turning constantly to brown. Place the sausage on top of the risotto and serve immediately.
Mole Sausage with Roasted Poblano Creamed Corn and Cilantro Rice
This is my favorite sausage out of the lot, mostly because of the depth and breadth of flavor. Exotic, smoky, sweet and with a hint of rich dark chocolate it pairs beautifully with the spicy-sweetness of the creamed corn (which i can eat entire bowls of, easily). Enjoy!
For the Sausage:
Ingredients:
4 pounds boneless pork shoulder butt (about 25-30% fat), cubed
2 tablespoon tomato paste
1 tablespoon toasted sesame seeds
1 tablespoon garlic, minced
1/2 teaspoon each: cinnamon, ground cloves, dried oregano, powdered cumin, ground coriander, ground anise seeds
1 teaspoon freshly ground pepper
1 tablespoon chipotle powder
1 tablespoon ancho powder
3 tablespoons red wine vinegar, chilled
3 tablespoons unsweetened cocoa powder, mixed with 2 tablespoons of ice water
10 feet hog casings, soaked in tepid water for at least 30 minutes (and up to 2 days) and rinsed through.
Directions:
A quick note: it is very important that the meat remains extremely cold throughout the sausage making process, bordering on frozen even. This is to prevent "smearing," where the fat gets broken down and is smeared into the meat. This not only gunks up the grinder, so you have to clean it out halfway through, it also causes havoc within the actual sausage : resulting in stringy, pasty meat and pools of fat when cooked. Gross. So pop the meat mixture in the freezer between every step.
Combine the meat, salt, pepper, sesame seeds, garlic, and spices and toss together to mix. Chill in the freezer for 30 minutes or in the fridge for several hours.
Grind the mixture through the small die on your meat grinder (I use the Kitchen Aid attachment, which is super convenient) and into the mixing bowl. Attach the mixing bowl to the mixer, and using the paddle attachment mix on low speed for about 1 minute. Add the vinegar-cocoa mixture and tomato paste and up the speed to medium for 1 more minute or until the mixture appears slightly sticky.
Take a bit of the mixture and fry it up in a pan and taste. Adjust the seasonings if you need to. Stick the mixture back in the freezer.
Take the casings and tie a knot at one end. Take the open end and push the entire casing onto the stuffer. Stuff the casing, being careful not to over-stuff the sausage. Fill the casing, pinching every 5 or 6 inches as you go. When you're done, twist the links where you pinched them. Tie a knot on the other end to finish them off. The sausages are good in the fridge for a few days or the freezer for a few months.
For the Creamed Corn:
Ingredients:
2 tablespoons cumin seeds
4 garlic cloves, minced
2 Bay leaves
2 teaspoons ground cumin
Sprig of fresh rosemary
6 white corn ears
4 tablespoons olive oil
3 Poblano chiles, charred and skinned
1 large onion, finely chopped
1/2 cup heavy cream
3 tablespoons butter
Directions:
In a small saucepan, simmer the heavy cream, rosemary, cumin seeds, and bay leaves. Remove from the heat and let sit 20 minutes to infuse. Heat the olive oil or butter in a large saucepan or stockpot over medium heat. With a large knife, remove the corn kernals from the ears, and then run the knife over the empty ears to gather the corn's "milk." In a large saucepans, heat the olive oil and cook the onions with the salt until golden brown, 10-15 minutes. Add the garlic and ground cumin and cook, stirring frequently for 5 minutes. Then stir in the corn kernels, milk, and diced chiles and continue cooking over low heat 5 more minutes. Using your finest strainer, strain the infused herbal cream into the corn and chile mixture. Add the butter and stir. Gently simmer 15 minutes. Enjoy!
For the Cilantro Rice (which is extremely light and mildly zesty)
Ingredients:
1 1/2 cups long grained rice
1/2 cup finely chopped cilantro
1 lime, juiced and zested
1 tablespoon extra virgin olive oil
Sea Salt
Freshly ground black pepper
Directions:
Cook the rice in 3 cups of water, covered and simmered for 16-18 minutes or in a rice cooker. Once cooked, place the rice in a bowl and mix with the cilantro, lime zest and juice, olive oil, and a pinch of salt and pepper. Enjoy!
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