Isterband | Celebrate Sausage S05E02

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is lower in fat while maintaining flavor.

beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner and more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed cauliflower

Sweet potatoes offer more nutrients.

casing

🥗Healthier: collagen casing

💰Cheaper: no casing

Collagen is often more available and easier to use.

Soak barley groats overnight in beef stock to impart flavor.

Prepare hog casing by rinsing and soaking in cool water with a little baking soda for slipperiness.

Cut back fat and pork shoulder into small pieces for grinding, maintaining a 50/50 ratio of fat to meat.

Freeze the meat mixture until partially frozen, under 34°F.

Mix spices: salt, white pepper, ginger, instacure number one, dextrose, and potato starch.

Prepare starter culture by mixing a small spoonful into water and letting it sit for 30 minutes to wake up.

Simmer soaked barley groats in beef stock for about an hour until tender.

Grind the mixture of pork and back fat along with the spices and starter culture.

Stuff the mixture into prepared hog casings, ensuring no air pockets remain.

Tie off the ends of the sausages securely and refrigerate for several hours to allow flavors to meld.

Cook the sausages by grilling or pan-frying until browned and cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens