Russian Imperial Stout Sausage

[JerBear]

I've been working to expand my repertoir of fresh encased meats beyond the basic brat and Italian varieties and happened to run across a recipe for Bookham Boozy Sausage posted by Wheels here:

http://forum.sausagemaking.org/viewtopic.php?t=3512&start=15

I thought this would be a good starting place and wanted just to work the recipe to sub the rusk for Nonfat dry milk (NFDM). Turns out I really screwed the pooch because when I looked back at my notes I fouled things up with my ratio....however... it turned out really really good. I still have to recreate it with known errors to confirm the recipe but below is what I ended up with. In hindsight I ended up with nearly triple the amount of onion, nearly double the amount of spices and nearly double the salt. The recipe below reflects the positive screw-ups in spices and onion but I dialed the salt back down to 1.5%. All non-meat percentages based on weight of meat:

HG Sausageworks Russian Imperial Stout Sausage
2:1 ratio of pork shoulder to beef roast (beef trimmed of most fat)
10% fat back
20% Russian Imperial Stout beer
4.5% NFDM (non-fat dry milk)
2.8% fresh onion
1.5% salt
1.2% coriander, toasted and finely ground
0.3% black peppercorns, toasted and finely ground
0.3% allspice

Grind all of pork shoulder and beef through large die of grinder. Regrind 1/2 of pork/beef mixture with backfat and onion through large die again.

Mix in rest of ingredients and stuff.

This was a fairly wet mix but cooked up beautifully...

[captain wassname]

Tell me more about the milk powder and how it works this is almost identical to my beer sausage recipe which sed 5% soy protien.

Jim

[JerBear]

To the best of my knowledge NFDM and soy protein concentrate are interchangeable weight for weight. The advantage to the NFDM is easier accessibility vs. the soy which I would have to order and have shipped. Also, I found that weighing it is very important as the Great Value stuff from Walmart was about high 80s in grams per cup and the commercial stuff from a restaurant supplier was between 100 and 110 grams/cup. Moving forward I've decided that when a recipe calls for 1 cup of NFDM I'll use 100 grams.

[Oddwookiee]

There is also a product you may want to try under the trade name Sav-A-Lot. It starts as NFDM but is just the milk whey protein. It' is similar in weight but more flavor-neutral.

[JerBear]

where do you get it from?

[Oddwookiee]

I buy mine from my local spice/seasoning guy, he orders it (I think, I'd have to ask him Monday) from Witt's in the Midwest. I imagine if you found a local meat processor supplier and asked about it, they'd be able to track it down for you.

[JerBear]

Not a lot of meat guys here in San Diego but I'll take a look around.

[captain wassname]

many thanks Body builders use a lot of pure protien of all sorts but most of it is flavoured.
I got hold of some pea protein and that really soaked up the liquid(about 10 times) but it was expensive.
The milk stuff sounds easiest and cheapest.

Jim