Brentonwurst

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Brentonwurst

Postby Dogfish » Fri Sep 06, 2013 10:05 pm

In honor of the mountain that lives uphill from me.

Brentonwurst:

Recipe (in grams unless otherwise noted):

3250 Pork
150 Salty Bacon, chopped
275 White Onion, minced
65 Chanterelle mushroom, minced
20 Black Pepper, ground
10 Black Pepper, whole
20 Whole Yellow Mustard
.25 Tarragon, dry flake, tsp
.25 Coriander, powder, tsp
.25 Mace, powder, tsp
10 #2 Cure
50 Coarse Salt
1 Baking Powder, tbsp

Coarse grind half frozen pork. Mix ingredients.

Regrind medium/small, stuff, poach, cook.

Would suit smoking.
Chip the glasses and crack the plates!
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Re: Brentonwurst

Postby TJ Buffalo » Sat Sep 07, 2013 1:49 pm

Interesting sausage, what's it taste like?
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Re: Brentonwurst

Postby Dogfish » Sat Sep 07, 2013 2:39 pm

Onion dominant, mushroom and bacon for overall roundness, whole seeds for flavour contrasts, bit of bite from the ground pepper, small seasonings for complexity. I was wanting something that fit the full flavour of a beerwurst or kielbasa but was more suited for cooking. If this sausage was to be smoked then poached I think it would be amazing. It was well appreciated at supper.
Chip the glasses and crack the plates!
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Re: Brentonwurst

Postby wheels » Sat Sep 07, 2013 2:53 pm

This looks very interesting: very different to a 'normal run-of-the-mill' sausage. Is the cure #2 just for when smoking, or do you include it in the fresh sausage. Why the baking powder?

Phil
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Re: Brentonwurst

Postby Dogfish » Sat Sep 07, 2013 2:58 pm

#2 because of the raw ingredients that both come out of the ground, the tang it gives, and the possibility of smoking. Baking powder for water retention and improved browning; in this case (because 1 tbsp is a fair bit less than .07), it was mainly for browning.
Chip the glasses and crack the plates!
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Re: Brentonwurst

Postby wheels » Sat Sep 07, 2013 6:18 pm

Many thanks

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