Garlic Pork Sausage Recipes

GARLIC SAUSAGE

Steps:

• Cut the meat, and the back fat, into 2" (5-6 cm) pieces, mix with the salt and Cure #1. Place in a container, cover and refrigerate for 48 hours.
• Grind the lean pork (class I) through a stuffing plate, pork class II and back fat through a 3/8" (10 mm), and beef through a 1/8" (3 mm) grinder plate. Ground beef can be emulsified, but it's not necessary. If emulsifying, add the seasonings at this stage.
• Mix the ground meats, with the seasonings, adding a cup of ice water.
• Stuff into beef rounds 1 1/2" (40 mm) or more, and tie with a butcher's twine. Prick any visible air pockets with a needle.
• Dry for about 60 minutes in the smoker at about 110F - 130F without smoke.
• Smoke at around 130F - 140F for 2 hours, until the casings develop brown color with a red tint. You may have to re-arrange smoke sticks during smoking to achieve even color.
• Poach at 161F - 165F for 25 - 35 minutes or until the internal temperature reaches 154F -158F.
• Shower with cold water for about 5 min, then let cool down and dry.
• Store in a refrigerator.

HOMEMADE GARLIC SAUSAGE

Steps:

• Mix all ingredients together.
• Chill overnight.
• Stuff into casings tying off at 5 inches.
• Hang for 1 to 2 days in cool place (45°F).

SAUCISSONS A L'AIL (FRENCH GARLIC SAUSAGES)

Steps:

• Cut the fatback into the thinnest possible slices. Cut the slices into the thinnest possible strips. Stack the strips uniformly and cut them into the finest possible dice, about 1/16th-of-an-inch cubes. There should be about three cups. Set aside.
• Put pork, beef, salt, pepper and garlic into a mixing bowl. Add the diced fatback. Blend the potato starch and ice water and add it to meat mixture.
• Cut the sausage casings into five lengths of about 18 inches each.
• Outfit a meat grinder (see an alternative technique for stuffing sausages) with a medium cutting blade and add the sausage stuffer, screwing it on securely. Slip the sausage casing onto the stuffer. Tie it at the end.
• Add the meat cubes with seasonings and liquid to the open feeder of the grinder, grinding constantly, allowing the casing to be filled to a length of 15 inches. Cut off the end of the casing and tie it on both ends. Repeat this action, cutting off each sausage with a 15-inch length and tying at the end. This will make about five sausages weighing about one and one-quarter pounds each.
• To cook the garlic sausages, bring enough water to the simmer to cover one or more sausages. Add the sausage or sausages and let simmer (the ideal temperature is 180 degrees) for 30 minutes. Serve sliced. The sausages could also be grilled until done or they may be smoked. If they are to be smoked, use a home smoker and follow the manufacturer's instructions.