Is there anything better than having as much time as you like to do something you enjoy? I was up early to attend a couple of meetings downtown and on my way back home I decided to swing by Siesel’s Old Fashion Meats to pick up some Pork Shoulder, Belly, Hog Casings and a few other treats to spend a rainy afternoon cooking at home. There is not to many rainy days in SD so I thought I would take advantage of the chilly wet weather and prepare Homemade Sausage with Braised Purple Cabbage.
A few months ago I purchased the grinding and stuffing attachments for my Kitchen Aid and have been excited about trying it out ever since. All in all the attachments work well. I would give the grinding attachment a 9/10 and the stuffing attachment a 6/10. The stuffing attachment should come with something to push the ground meat down the hole, this would help the process a great deal.
There was a time not to long ago when North America was not considered a culinary destination (and I think the Europeans would still argue the fact that we are not as great of cooks or diners) but times have changed and North America is going where Europe used to be. Butcher shops in Europe are closing but in North America they are on the rise. Places like The Butcher & Larder in Chicago, Lindy & Grundy in LA, 4505 Meats in San Francisco to name a few are becoming celebrities in their own right. Not only can you buy incredible meat at these spots but all of them offer cooking/butchery classes, how great is that? Restaurants specializing in sausage are also making great progress such as Wurstkuche in LA, Hot Dougs in Chicago, even the up and coming food city San Diego has a sausage themed restaurant The Linkery. Yes it is a great time to be living in North America.
Butchery, Sausage making and Charcuterie are all arts that when done well can be life changing for someone eating the finished product. So get to know your local butcher, sign up for a class ask plenty of questions and hopefully you will have as much fun as we chefs have creating these delicious links…..
SAUSAGE RECIPE Makes 8 Sausages about 5-6 inches long
900 g Pork Shoulder (Trimmed and cut into small cubes)
230 g Pork Belly (Trimmed and cut into small cubes)
12 g Salt
15 g Finely Diced Garlic
325 g Finley Diced Onion
Splash of Oil
1 TSP Chopped Fresh Sage
2 TSP Chopped Fresh Thyme Leaves
Freshly Grated Nutmeg
125 ml Red Wine
5-6 Feet Hog Casings
Place a saute pan on medium heat with a splash of oil, add onion and garlic and cook for about 3 minutes, do not brown. Add the herbs and remove from heat.
In a large bowl add the cubes of shoulder, belly, and salt, place in fridge for about 3 hours until completely cold.
Put the meat through the grinder attachment using the small die (if you like more texture use a larger die) into a stainless steal bowl on ice. (key is to keep meat very cold)
Once meat is ground fold in red wine and then onion, garlic and herb mixture finish with nutmeg.
To Prepare the Casings
Rinse under running water to remove salt
Soak in 70 F water for 2 hours, Rinse
Soak in 90 F water for 1 hour, Rinse
500 g Purple Cabbage (Cut into thin strips)
100 ml Port Wine
100 ml Red Wine
1.5 TBSP Sugar
2 TBSP Oil
75 ml Red Wine Vinegar
1 TBSP Sugar
50 g Red Currant Jelly
In a large pot on medium heat add oil and cabbage, cook for about 5 minutes stirring
Add Port, Red Wine, 1.5 TBSP sugar and cook cover until all liquid is gone stirring every so often
In a sauce pan add vinegar, sugar, jelly and bring to a boil to melt jelly.
Add mixture to cabbage and cook covered until liquid is almost gone.
I like to finish my cabbage with a spoonful or 2 of cold butter, makes a nice sauce to coat the cabbage.