Is it possible to make two kilos of sausage in just an hour? Taking into account this sausage should be of high quality, brilliant taste, minimum use of fat and absence of any chemical additives.
Now I can assure you — YES, it is possible!
We’ll need only an hour and a half and the following ingredients easy to get in a nearby store:
Pieces of non-fat pork
Pieces of beef
All the meat weighs approximately the same since I bought already cut and packed pieces.
So, each piece in turn should be passed through a blender (this device cuts meat perfectly almost until it becomes a substance similar to emulsion. Besides, it’s much easier to wash a blender than a mince machine). The whole process took around 15 minutes.
We place all the ready minced meat in a food processor, putting on the mode «mix» and then we add the following spices:
Salt — 2%
CUR — 0,25% (up to you to decide or depending on the subsequent processing).
Brown sugar — 1%
Granulated garlic — 0,5%
Black ground pepper — 0,5%
Smoked paprika — 0,3%
Oregano — 0,1%
Water — 10%
We mix it all until it becomes dense and sticky enough. It took me 10 minutes. Then the mass should be stuffed in a pork tripe (30mm) — 20 minutes.
Basically the sausage is ready, but we still have 45 minutes left.
Here we need to make a pause for a while.
If you decide to make more sausages for future use (and I’m sure you’ll decide), then hang these products in a fridge for 24 hours so that the products get denser, dry a bit, saturate with aromas of spices. After that it should be packed and frozen.
We need to pack each sausage in vacuo or stretch film and place it in sous-vide or just hot water for 45 minutes and 80C. Optionally check out DCW casing and use it instead of stretch film.
I’d recommend more experienced chefs to use sous-vide for 2 hours and 65C.
Then the product should be cooled down and one can enjoy it’s marvelous taste with a splendid mix of various meat aromas and spices.
No chemical additives at all, no terrifying kilocalories.
People, it’s not complicated at all, anyone can cook it.
The author of this recipe never stops at the reached point, that’s why he kept on experimenting. Soon, in this blog, part 2 «Sausage in just an hour. Eight-hour version. Super specialty».