Andrew Zimmern's Spilled Milk

Share this post
Hot Sausage: Recipe #6
andrewzimmern.substack.com
Recipes

Hot Sausage: Recipe #6

It's easier than you might think to make sausage links

Andrew Zimmern
Jan 12
8
4
Share this post
Hot Sausage: Recipe #6
andrewzimmern.substack.com

Typically I have a long-winded introduction to these weekly recipes, but this is a simple concept that I hope you all enjoy. Making sausage at home is fun and easy; this is the most basic of sausage recipes, and if you enjoy this type of cooking there are tons of experts and books to mine for more info.

Charcuterie by Brian Polcyn and Michael Ruhlman is a great book, as is Sausage Making by Ryan Farr … from there you can get really wild with your own products, but those are good places to start.

And check out my IG page (@chefaz) where we have posted lots of videos with this recipe for you.

I wish you could smell these…

Andrew Zimmern's Spilled Milk is your go-to guide for travel, food and the beautiful intersection of the two. Consider becoming a paid subscriber to keep the content coming.

Hot Sausages

  • 2 lbs whole boneless pork shoulder

  • ½ cup good white wine

  • 4t smoked paprika

  • 2t Microplaned garlic

  • 1t dried hot red chiles, or more to taste

  • 1t sea salt

  • 1T ground black pepper.

  • 1T orange zest, or more to taste

  • Natural hog casings for sausage, available at all butcher shops and frozen from grocery stores.

  • Optional: you can always add minced parsley, dried fennel seed and parmesan and delete the paprika/chiles/orange. Or delete the paprika/chiles/orange and season with lots of fresh chopped mint, fresh minced hot chiles and feta cheese. Have fun with this!

Instructions

  1. Divide the meat into 3 piles: ¾ pound of the fattiest pieces, ½ pound of the leanest muscle, and ¾ pound of the rest.

  2. Grind the fattiest part on the fine hole attachment of your grinder, mince the leanest muscle and grind the remainder on the coarse grinding attachment.

    Grinding the meath through a mixer attachment
  3. Place all the meat in a very large stainless steel work bowl.

  4. Add the wine and all the seasonings, mix well and let sit for an hour in fridge.

    Notice the different coarseness of meat grinding
  5. Take a small spoon and scoop out a teaspoon of the sausage. Sear it in a hot pan for a few minutes and give it a taste test. Adjust seasoning  accordingly.

NOTE: this is a quick sausage, and it’s grainier than some people care for, I like it because it’s leaner than most sausages. If you want to, add a quarter pound of pork fat — I love using cured ham trimmings — and grind it fine. Add it to the bowl when you combine all ingredients. Place the sausage mix in the bowl of your standing mixer and, using the paddle attachment, blend your meat on medium speed, adding a half cup or so of ice cubes one at a time. As they melt they will emulsify with the fat, and you can proceed with Step 6.

  1. Thread casing onto your grinder’s filler attachment. Working with two hands, fill the sausage slowly under consistent pressure. Twist links by spinning the sausage, and tie off if you like.

    Filling the sausage into the casing

    Twisting the sausages into links
  2. The sausages are ready to be cooked or frozen.

  3. I usually let mine rest in fridge for a day, prick them with a pin, steam/bake/steep them for 25 minutes and then char on grill or pan-fry to crisp them.

    Steeping the sausages to cook them

All the best,

4
Share this post
Hot Sausage: Recipe #6
andrewzimmern.substack.com
4 Comments

Create your profile

0 subscriptions will be displayed on your profile (edit)

Skip for now

Only paid subscribers can comment on this post

Already a paid subscriber? Sign in

Check your email

For your security, we need to re-authenticate you.

Click the link we sent to , or click here to sign in.

Kathy Green
Jan 16

Okay, made this yesterday. I substituted gin for wine since I had it on hand. I added fennel seed, and parsley. I stuffed some of it and left the other minced for patties. The patties at breakfast this morning were simply delicious. This will now be in my regular rotation for sausage. Thanks for a great share!

Expand full comment
ReplyCollapse
Kathy Green
Jan 14

I love making sausage, especially a breakfast sausage. Cannot wait to try this Sunday.

Expand full comment
ReplyCollapse
2 more comments…
TopNewCommunity

No posts

Ready for more?

© 2022 Andrew Zimmern
Privacy ∙ Terms ∙ Collection notice
Publish on Substack Get the app
Substack is the home for great writing