Sausage Making (27 page)

Read Sausage Making Online

Authors: Ryan Farr

BOOK: Sausage Making

8.46Mb size Format: txt, pdf, ePub

Read Book Download Book

ANCHOVY AND MUSTARD AIOLI

YIELD: 2 CUPS/455 G

Egg yolks

U.S. MEASUREMENT: 4
GRAMS: 80
% OF TOTAL (100%): 17.50

Minced anchovy fillets

U.S. MEASUREMENT:
¹/
₄cup
GRAMS: 43
% OF TOTAL (100%): 9.50

Pickled JalapeÃ±o liquid
(see page 190)
or water

U.S. MEASUREMENT: 1 tbsp
GRAMS: 44
% OF TOTAL (100%): 9.65

Whole-grain mustard

U.S. MEASUREMENT: 1 tbsp
GRAMS: 18
% OF TOTAL (100%): 4.00

Freshly ground black pepper

U.S. MEASUREMENT:
¹/
₄tsp
GRAMS: 2
% OF TOTAL (100%): 0.40

Fine sea salt

U.S. MEASUREMENT: 1 tsp
GRAMS: 7
% OF TOTAL (100%): 1.50

Extra-virgin olive oil

U.S. MEASUREMENT:
²/
₃cup
GRAMS: 248
% OF TOTAL (100%): 54.55

Finely chopped fresh parsley

U.S. MEASUREMENT: 2 tbsp
GRAMS: 13
% OF TOTAL (100%): 2.90

Even if you think that you don't like the flavor of anchovies, I'd like you to try making this aioli at least once. Balanced by the addition of whole-grain mustard and brightened by parsley, the anchovies add a deep savory flavor to the mayonnaise but the aioli isn't fishy. I like to spread this on sausages instead of mayonnaise or catsup.

Â Â
1.
In a medium nonreactive bowl, add the egg yolks, anchovy fillets, pickled jalapeÃ±o liquid, mustard, black pepper, and salt and whisk to combine.
Â Â
2.
Whisking continuously, add the olive oil, drop by drop at first, until the mixture begins to emulsify, then continue adding the oil in a thin, steady stream until it is all incorporated and the mixture is thick and creamy.
Â Â
3.
Whisk in the parsley. (Season with additional salt and pepper.) Use immediately, or transfer to a lidded container and refrigerate. The aioli will keep, refrigerated, for 2 days.

BEER MUSTARD

YIELD: 2 CUPS/455 G

White vinegar

U.S. MEASUREMENT:
¹/
₂cup
GRAMS: 133
% OF TOTAL (100%): 29.20

Beer, such as pale ale

U.S. MEASUREMENT:
¹/
₃cup
GRAMS: 88
% OF TOTAL (100%): 19.47

Water

U.S. MEASUREMENT:
¹/
₃cup
GRAMS: 87
% OF TOTAL (100%): 19.21

Brown mustard seeds

U.S. MEASUREMENT: 1 cup
GRAMS: 61
% OF TOTAL (100%): 13.37

Sugar

U.S. MEASUREMENT: 2 tbsp
GRAMS: 31
% OF TOTAL (100%): 6.72

Dry mustard powder

U.S. MEASUREMENT:
¹/
₄cup
GRAMS: 22
% OF TOTAL (100%): 4.80

Fine sea salt

U.S. MEASUREMENT: 1 tbsp
GRAMS: 22
% OF TOTAL (100%): 4.80

Ground coriander

U.S. MEASUREMENT: 1 tbsp + 1
¹/
₂tsp
GRAMS: 11
% OF TOTAL (100%): 2.43

A smear of this spicy mustard is great on so many of the sausages in this book, including, of course, hot dogs. I like to use a hoppy pale ale beer in this recipe, because you can really taste its flavor in the finished mustard, but any type of lighter-bodied beer will work.

Â Â
1.
In a large-lidded nonreactive container, whisk together the vinegar, beer, water, and mustard seeds. Cover and refrigerate for 1 week.
Â Â
2.
Transfer the mustard seed mixture to a food processor and add the sugar, mustard powder, salt, and ground coriander and process until the mustard seeds have broken up. If you prefer a smoother texture, you can continue processing until the mustard reaches the desired consistency.
Â Â
3.
Transfer the mustard to a glass jar. Cover and refrigerate for a week before serving. The mustard will keep, refrigerated, for several months.

CATSUP

YIELD: 2 CUPS/455 G

White vinegar

U.S. MEASUREMENT:
¹/
₄cup
GRAMS: 23
% OF TOTAL (100%): 4.36

Water

U.S. MEASUREMENT:
¹/
₂cup
GRAMS: 52
% OF TOTAL (100%): 9.85

Paprika

U.S. MEASUREMENT:
¹/
₂cup
GRAMS: 38
% OF TOTAL (100%): 7.20

Dry mustard powder

U.S. MEASUREMENT:
¹/
₄cup
GRAMS: 9
% OF TOTAL (100%): 1.61

Fine sea salt

U.S. MEASUREMENT: 2
¹/
₄tsp
GRAMS: 8
% OF TOTAL (100%): 1.42

Freshly ground black pepper

U.S. MEASUREMENT: 1 tbsp
GRAMS: 4
% OF TOTAL (100%): 0.76

Onion powder

U.S. MEASUREMENT: 2
¹/
₄tsp
GRAMS: 3
% OF TOTAL (100%): 0.57

Chili powder

U.S. MEASUREMENT: 4 tsp
GRAMS: 5
% OF TOTAL (100%): 0.95

Ground cumin

U.S. MEASUREMENT:
³/
₄tsp
GRAMS: 2
% OF TOTAL (100%): 0.27

Worcestershire

U.S. MEASUREMENT: 1
¹/
₂tbsp
GRAMS: 19
% OF TOTAL (100%): 3.60

Honey

U.S. MEASUREMENT:
¹/
₄cup
GRAMS: 79
% OF TOTAL (100%): 14.96

Canned whole tomatoes, chopped, with liquid

U.S. MEASUREMENT: 2 cups
GRAMS: 288
% OF TOTAL (100%): 54.45

Most commercial catsup is loaded with corn syrup and doesn't really taste like tomatoes at all. This version, which is sweetened with honey and loaded with spices, is our idea of what the classic condiment
ought
to taste like.

Â Â
1.
In a large saucepan, combine the vinegar, water, paprika, mustard powder, salt, black pepper, onion powder, chili powder, cumin, Worcestershire, honey, and tomatoes with their liquid. Bring to a boil over medium-high heat, then reduce the heat until the mixture is gently simmering. Cover and simmer for 1 hour, stirring occasionally, until the mixture has cooked down by about one-third. Remove from the heat and let cool slightly.
Â Â
2.
Pulse in a food processor (in batches if necessary) until smooth, then pass through a fine-mesh sieve. Let cool, then spoon into sterilized jars and refrigerate. The catsup will keep, refrigerated, for several months.

CHIMICHURRI

YIELD: 2 CUPS/455 G

Hot water

U.S. MEASUREMENT:
¹/
₄cup
GRAMS: 59
% OF TOTAL (100%): 13.06

Finely minced garlic cloves

U.S. MEASUREMENT:
¹/
₄cup
GRAMS: 40
% OF TOTAL (100%): 8.78

Champagne vinegar

U.S. MEASUREMENT: 2 tbsp
GRAMS: 30
% OF TOTAL (100%): 6.64

Finely chopped fresh parsley

U.S. MEASUREMENT:
¹/
₂cup
GRAMS: 27
% OF TOTAL (100%): 6.00

Red pepper flakes

U.S. MEASUREMENT:
¹/
₄cup
GRAMS: 15
% OF TOTAL (100%): 3.21

Lemon zest

U.S. MEASUREMENT: 1 tbsp
GRAMS: 10
GRAMS: 2.14

Fine sea salt

U.S. MEASUREMENT:
³/
₄tsp
GRAMS: 6
% OF TOTAL (100%): 1.28

Paprika

U.S. MEASUREMENT:
³/
₄tsp
GRAMS: 6
% OF TOTAL (100%): 1.28

Finely chopped fresh oregano

U.S. MEASUREMENT:
³/
₄tsp
GRAMS: 4
GRAMS: 0.86

Extra-virgin olive oil

U.S. MEASUREMENT:
²/
₃cup
GRAMS: 258
% OF TOTAL (100%): 56.75

This herb salsa recipe is inspired by one in Francis Mallmann's spectacular grilling book
Seven Fires
. It has a bright, tangy, spicy flavor and is an excellent foil for rich grilled meats, including sausages. I like to make the chimichurri a day or two before I plan to serve it, which allows the flavors to mellow and combine. I love serving this with the Chicken and Egg Galantine
(page 136)
.

Â Â
1.
In a medium bowl, whisk together the water, garlic, vinegar, parsley, red pepper flakes, lemon zest, salt, paprika, and oregano and stir to combine. Gradually whisk in the olive oil.
Â Â
2.
Transfer to a lidded glass jar, cover, and refrigerate for 2 days before using. The chimichurri is best used within 2 weeks.

CARAMELIZED ONIONS

YIELD: 1 CUP/170 G

Unsalted butter

U.S. MEASUREMENT: 2 tbsp
GRAMS: 30
% OF TOTAL (100%): 2.46

Medium onions, peeled, halved, and thinly sliced

U.S. MEASUREMENT: 2
GRAMS: 454
% OF TOTAL (100%): 97.01

Fine sea salt

U.S. MEASUREMENT:
¹/
₂tsp
GRAMS: 3
% OF TOTAL (100%): 0.32

Freshly ground black pepper

U.S. MEASUREMENT:
¹/
₄tsp
GRAMS: 2
% OF TOTAL (100%): 0.21

These sweet-and-sticky onions make a fantastic topping for sausages, burgers, and grilled cheese sandwiches. Though they take about an hour to make, they require very little attention.

Â Â
1.
Heat the butter in a large skillet over medium-high heat. When the butter is melted and starts to brown, add the onions and let cook, without stirring, for the first 2 to 3 minutes. Once the onions on the bottom layer have begun to brown, season with the salt and pepper, stir, and reduce the heat to low. Let cook, stirring occasionally until all onions have a rich golden brown color and are soft and sweet to the taste, about 1 hour.
Â Â
2.
Serve warm or transfer to an airtight container and store in the refrigerator for up to 1 week. Let come to room temperature before using.

GARLIC CONFIT

YIELD: 2 CUPS/455 G

Garlic cloves, peeled

U.S. MEASUREMENT: 1
¹/
₂cups
GRAMS: 209
% OF TOTAL (100%): 46.14

Extra-virgin olive oil

U.S. MEASUREMENT:
²/
₃cup
GRAMS: 209
% OF TOTAL (100%): 46.14

Fresh thyme leaves

U.S. MEASUREMENT:
¹/
₄cup
GRAMS: 9
% OF TOTAL (100%): 2.03

Fine sea salt

U.S. MEASUREMENT: 1 tbsp
GRAMS: 21
% OF TOTAL (100%): 4.67

Coarsely ground black pepper

U.S. MEASUREMENT: 1
¹/
₂tsp
GRAMS: 5
% OF TOTAL (100%): 1.02

Cooking garlic cloves slowly in olive oil yields two excellent ingredients: soft, sweet cloves of garlic, which can be spread on bread, added to roasted vegetables, or used in sausage farce, as well as garlic oil. Cook sausages in the fragrant oil, or use it to dress raw or cooked vegetables.

Â Â
1.
In a medium saucepan over low heat, combine the garlic, olive oil, thyme, salt, and black pepper. Cook the garlic until the tip of a knife slips easily into the cloves, about 1 hour. If the garlic begins to brown before the cloves are soft, reduce the heat.
Â Â
2.
Remove the pan from the heat and let cool slightly, then transfer the garlic and oil to a lidded glass jar and refrigerate until ready to use, for up to 2 weeks. Let it come to room temperature before using.

HARISSA

YIELD: 2 CUPS/455 G

Fine sea salt