American Style Pork Sausage Recipe

[Parson Snows]

American Style Pork Sausage (75 % Pork Meat/Fat) � Makes Approx. 5 Kilos



For # 17 you could use lime powder or include instructions that the user add 60 ml (4 Tblspsns) of Fresh Lime/Lemon Juice along with 615 ml of ice cold potable water. I don�t use MSG or any preservatives in any of my sausages. Though a typical American sausage would not contain rusk I have included this along with the dried milk powder to create a sausage with the American spice/taste yet a UK sausage consistency. I can only hope that the Americans can forgive me.

METHOD
1) Chill the meat and fat (if used) down to 1 �C (30 �F) prior to mincing/grinding.
2) Decide on what texture/coarseness of sausage you want to make (Fine texture recommended for this sausage)
3) Cut the meat across the grain into strips approx. � inch to 1 inch (1.25 cm to 2.5 cm) wide. Make sure that all sinews etc. are removed otherwise they will clog the plate and you will have to remove the plate and clean it out.
4) Cut the fat into small pieces approximately � inch to 1 inch (1.25 cm to 2.5 cm) square. MAKE SURE THAT ALL SKIN, GRISTLE HAS BEEN REMOVED.
5) Run/pass the meat and fat through the mincer/grinder the first time into a meat lug or similar.
6) Mix spices thoroughly together and sprinkle EVENLY over the surface of the meat mixture. DO NOT MIX IN YET.
7) Immediately after add the rusk, again evenly distributed, and lightly though thoroughly hand mix into the meat/fat mixture. Use rubber gloves if you want.
8) Gradually add the iced water (and lime/lemon juice) and thoroughly though again lightly mix in until the mixture feels moist and slightly sticky.
9) Change mincer/grinder plate (if necessary)
10) Add sausage attachment and place rinsed casing onto end of stuffing nozzle making sure that it is not all pushed to the back of the nozzle. Typically for a normal sized American sausage, 3.5 metres (≈11.5 ft) of 22 mm skin is required per kilo (2.2 lb) of sausage.
11) Run/pass the mixture through the mincer/grinder the second time. You need to use two hands to do this, one supporting the sausage as it comes off of the nozzle and the other to feed the casing forward. DO NOT OVERFILL THE CASINGS, only practice will get this part right. Take care that the filled casings are not left to hang unsupported from the nozzle as the weight can weaken the casing causing it to burst whilst linking. When all of the meat/fat mixture has been added to the grinder put in a piece of white bread into the mincer/grinder, this will force out the remaining meat stuck along the spindle.
12) Take the filled casing into your hands and using the thumb and index finger of your right hand lightly squeeze the meat out of the casing at the length that your want your sausages to be. Twist the first link away from you then repeat the process twisting the next link towards you. Continue until all of the casing/sausage meat is used up.
13) Allow to stand (on a wire rack it possible) at room temperature for approx 20 minutes to allow the casings to dry.
14) Store covered at between 1 to 4 �C (35 to 40 �F).

kind regards

Parson Snows

PS all feed back appreciated

[Bob]

American Style Pork Sausage (75 % Pork Meat/Fat)

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That image link is broken so I can't comment on your recipe.

Please explain how you would obtain the 25% fat you call for. For the sake of uniformity, let's assume you just bought a pork shoulder with an unknown fat content. There is visible fat on the outside of unknown thickness. You also have some 100% pure pork fat back available for the mix.

1) You would have to trim the external fat from the pork shoulder to know how much fat there is. Put it with the back fat for use later.

2) Now you have a piece of externally trimmed pork shoulder, which you will now bone out, leaving pieces of visible lean mixed with visible fat. The visible fat in this case comes from the regions between the main muscle chunks.

3) At this stage you will either have to dissect these pork pieces to obtain the percentage visible fat or you will make an educated estimate like 13% or something based on what you observe.

4) From there you will use these figures to arrive at the amount of externally-trimmed boned pork shoulder pieces to mix with an amount of 100% fat to get the desired 75%/25% lean/fat ratio.

In this case you would mix 8.6 parts externally-trimmed boned pork shoulder pieces with 1.4 parts pure fat yielding 7.5 parts visually lean (red stuff) and 2.5 parts visually fat (white stuff), which is the 25% fat you wanted.

5) You do not know what the actual fat content is because you do not know how much fat is contained in the visually lean (red stuff) that would be left from dissecting away the fat.

Is this how you would go about it?