Free Sausage Making by Ryan Farr Page A

lean, 25% fat)
U.S. MEASUREMENT: 0.90 lb
GRAMS: 433
% OF TOTAL (100%): 31.81
    Pork back fat, cut into 1-in/2.5-cm cubes
U.S. MEASUREMENT: 1 / 2 cup
GRAMS: 101
% OF TOTAL (100%): 7.42
    Apple, cut into 1 / 4 -in/6-mm cubes
U.S. MEASUREMENT: 1 / 2 cup
GRAMS: 76
% OF TOTAL (100%): 5.60
    Apple cider
U.S. MEASUREMENT: 2 tbsp
GRAMS: 40
% OF TOTAL (100%): 2.97
    Honey
U.S. MEASUREMENT: 2 tbsp
GRAMS: 29
% OF TOTAL (100%): 2.12
    Campari
U.S. MEASUREMENT: 2 tbsp
GRAMS: 21
% OF TOTAL (100%): 1.55
    Fine sea salt
U.S. MEASUREMENT: 2 1 / 4 tsp
GRAMS: 17
% OF TOTAL (100%): 1.23
    Finely chopped fresh peppercress or watercress
U.S. MEASUREMENT: 1 / 4 cup
GRAMS: 12
% OF TOTAL (100%): 0.85
    Thinly sliced green onions, both green and white parts
U.S. MEASUREMENT: 2 tbsp
GRAMS: 7
% OF TOTAL (100%): 0.53
    Coarsely ground black pepper
U.S. MEASUREMENT: 1 1 / 2 tsp
GRAMS: 3
% OF TOTAL (100%): 0.21
    Fresh thyme leaves
U.S. MEASUREMENT: 1 1 / 2 tsp
GRAMS: 2
% OF TOTAL (100%): 0.12
    Hog casings, rinsed
    Not surprisingly, I first started making this sausage around Thanksgiving, when we had some surplus turkey meat left over from making our annual batch of turduckens. Campari, an herbaceous Italian aperitif, adds a touch of bitterness, countered by cubes of sweet apple. You can use any firm apple for this recipe. While you’re grilling the sausages, double-down on the Campari by drinking a Negroni.

   1. Place the turkey, pork shoulder, and pork fat on a rimmed baking sheet; transfer to the freezer; and chill until crunchy on the exterior but not frozen solid (see page 23) .
   2. In a medium bowl, add the apple cubes, apple cider, honey, Campari, salt, peppercress, green onions, black pepper, and thyme and stir to combine.
   3. Nest a large mixing bowl in a bowl filled with ice. Grind the turkey, pork, and pork fat through the small die of the grinder into the bowl set in ice (see page 24) .
   4. Add the apple mixture to the meat and stir with your hands until well incorporated; the mixture will look homogenous and will begin sticking to the bowl (see page 25) .
   5. Spoon 2 tbsp of the meat mixture into a nonstick frying pan and spread into a thin patty. Cook the test patty over low heat until cooked through but not browned. Taste the sausage for seasoning and adjust as necessary.
   6. Press a sheet of parchment paper or plastic wrap directly on the surface of the meat to prevent oxidation, then cover the bowl tightly with plastic wrap and refrigerate overnight. Alternatively, you can vacuum-seal the farce.
   7. Stuff the sausage into the hog casings (see page 31) and twist into links (see page 36) .
   8. Poach the links (see page 41) until an instant-read thermometer inserted into the center of the sausage registers 155°F/68°C. The poached sausages can be eaten immediately, or chill fully in an ice bath and refrigerate for up to 2 days (any longer than that and the apple in the sausage starts to break down), or freeze them for longer storage (see page 46) . When you’re ready to eat them, grill over indirect heat (see page 38) or cook in a pan over medium heat (see page 45) until browned and heated through.

VENISON AND JUNIPER SAUSAGE
    YIELD: 3 LB/1.4 KG
    Boneless venison shoulder, cut into 1-in/2.5-cm cubes
U.S. MEASUREMENT: 1.80 lb
GRAMS: 844
% OF TOTAL (100%): 62.00
    Guanciale (cured pork jowl) or pancetta, diced
U.S. MEASUREMENT: 0.60 lb
GRAMS: 268
% OF TOTAL (100%): 19.70
    Diced beef suet
U.S. MEASUREMENT: 1 / 2 cup
GRAMS: 136
% OF TOTAL (100%): 9.95
    Gin
U.S. MEASUREMENT: 2 tbsp
GRAMS: 29
% OF TOTAL (100%): 2.15
    Ice water
U.S. MEASUREMENT: 2 tbsp
GRAMS: 29
% OF TOTAL (100%): 2.15
    Fine sea salt
U.S. MEASUREMENT: 1 tbsp
GRAMS: 20
% OF TOTAL (100%): 1.45
    Finely chopped fresh parsley
U.S. MEASUREMENT: 1 / 4 cup
GRAMS: 12
% OF TOTAL (100%): 0.90
    Finely chopped fresh sage
U.S. MEASUREMENT: 1 / 4 cup
GRAMS: 12
% OF TOTAL (100%): 0.90
    Coarsely ground black pepper
U.S. MEASUREMENT: 1