California Farm Smoked Wine Sausage

Name: California Farm Smoked Wine Sausage
Total time: 3600 s
Yield: 4 people, 16 sausages, 32 dinners
Cuisine: American
Ingredients: Sausage stuffing:; 1 Whole pork shoulder ham, after skin and bone removed, 6 pounds; 1/2 pound fresh porkbelly (bacon); 1 Pint red wine; Spices:; 45 grams Sea salt; 15 grams Pepper; 8 grams Pink sodium nitrite salt; 6 grams Nutmeg; 6 grams brown sugar; 3 grams Coriander; 2 grams ground mace; 1 gram ground Cloves; 1 gram Ginger powder; Other:; 16 Hog sausage casings, 38-42 mm diameter; Chimney mesquite charcoal; 1 pound walnut wood chips, soaked; Vinegar and olive oil to wash and oil smoked sausages

Hobby Horseman @HobbyHorseman

California, United States

Half pound pork sausages with fresh lean pork shoulder ham, fresh pork belly and spices and red wine, 70% lean/30% fat, cold smoked over oak wood to concentrate the meat flavor, served in winter dinner soups and on top of one pan mashed potato dinners with sauerkraut , kale, carrot, applesauce, mustard greens, cabbage, endive, spinach, swiss chard, imparting its special flavor to hearty winter dinners.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Prep 1 hour, dry 1 day, Smoke overnight

4 people, 16 sausages, 32 dinners

Sausage stuffing:
1Whole pork shoulder ham, after skin and bone removed, 6 pounds
1/2 poundfresh porkbelly (bacon)
1 Pintred wine
Spices:
45 gramsSea salt
15 gramsPepper
8 gramsPink sodium nitrite salt
6 gramsNutmeg
6 gramsbrown sugar
3 gramsCoriander
2 gramsground mace
1 gramground Cloves
1 gramGinger powder
Other:
16Hog sausage casings, 38-42 mm diameter
Chimney mesquite charcoal
1 poundwalnut wood chips, soaked
Vinegar and olive oil to wash and oil smoked sausages
Equipment: barbecue, sausage grinder, bread maker, sausage stuffer, tie strings, digital scale
Cost: $1 per sausage, 50 cents per dinner

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Steps

Prep 1 hour, dry 1 day, Smoke overnight

1

Trim shoulder ham and pork belly meat in 1” square, 6” long strips, mix spices in pint of red wine, marinade overnight. Grind 10 strips of shoulder ham and 1 strip of pork belly in meat grinder with 6 mm coarse plate, mix ground meat with any leftover spice mix. Homogenize in kitchen blender.
2

Stuff pork sausage mix into half pound size casings. Double knot both sides, one inch double string between ends, so sausage dries in rounds, and fits whole inside dutch ovens and pans when cooking.
3

Hang sausages to dry one day at room temperature to allow spices to activate fermentation. Nitrite dissipates in eight weeks, some people wait eight weeks before eating nitrate, nitrite, or salpeter cured meats.
4

Wipe sausages dry. Cold smoke sausages 10 hours overnight below 100F degrees. Cool. Wash outside casing with vinegar, rub with olive oil, store in pantry to dry.
5

To serve the smoked sausage for dinner, boil water, turn off flame. Lay sausage in water, ten minutes, then lay on top of one pan dinners and soups, stews, while preparing them, to impart smoke flavor, lid on. Serve sliced in thin rounds with dinner, mustard on the side. Enjoy.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on November 13, 2022 01:37

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.