Text 380, 85 rader
Skriven 2006-04-15 14:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Sausages
================
 -=> Quoting Dave Sacerdote to Michael Loo <=-

 ML> A surprising lot of sausages have nonfat dry milk in them

 JW> It makes a good binder

 DS> Jim is somewhat misinformed; nonfat dry milk is not really a good
 DS> binder in sausage, and sausages that require a binder usually
 DS> include cereals or starches as well.

 DS> Lactose does have several qualities that make it useful in 
 DS> sausage making:

 DS> - It enhances, stabilizes, and preserves the color of the meat
 DS> in the sausage.

 DS> - It helps to control browning, which is useful for sausages
 DS> that will be cooked (this is especially true of nasty 
 DS> "brown and serve" sausages that are intended for quick
 DS> microwave cooking)

 DS> - Lactose mellows out bitter flavors (such as in liver sausage
 DS> and pates) and effectively masks salty flavors.  You could
 DS> say that it's therefore a cheap way of hiding cheap ingredients,
 DS> and you'd be right, but it also means that a good pate made 
 DS> with a "coarse" liver like pork could be smoother and more
 DS> enjoyable with a little lactose in it.

 DS> - It's an excellent food for the starter culture in fermented
 DS> sausages.

I see.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fine Swiss Weisswurst
 Categories: Sausage, Veal, Grill, Dairy
      Yield: 6 Servings
 
    3/4 lb Veal; trimmed, cubed
    3/4 lb Jowl fat; cubed
     11 oz Ice
      1 tb Salt
      1 ts Sugar
      1 ts White pepper
      1 ts Dry mustard
    1/4 ts Mace
    1/2 ts Ginger
  1 1/2 ts Lemon zest; blanched,
           -hopped sup
      2 tb Non-fat dry milk powder
           Hog casings for stuffing
 
  Combine veal with salt and sugar.Grind meat and jowl fat through the
  fine plate of heavy duty grinder,separately. Place in individual
  bowls. Chill well. Place ground meat in food processor, add ice.
  Sprinkle spice mixture over ice. Process mixture  until very cold,( 30
  degrees). Stop machine, scrape down sides. Continue processing until
  temperature rises to 40 degrees. Mixture should resemble cake batter.
  Add fat and process until mixture reaches 45 degrees.Add non-fat milk
  powder and process until mixture reaches 58 degrees.

  To stuff casings: Fill sausage stuffer evenly with mixture,avoiding
  any air pockets. Stuff hog casings, not too tight, tie off  with fine
  kitchen string. Poach in shallow pan of simmering water (165 degrees),
  until internal temperature of meat is 155 degrees. Be careful water
  does not boil. Remove sausages to an ice bath when cooked. Cool in
  water bath to until internal temp is 60 degrees. Cook, fry or grill
  and serve.
  
  Recipe by: TASTE
 
MMMMM

Cheers

Jim, in Yellowknife




... Do not deep-fry in a microwave oven
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