Free Sausage Making by Ryan Farr Page B

tbsp
GRAMS: 8
% OF TOTAL (100%): 0.60
    Juniper berries, finely ground
U.S. MEASUREMENT: 3 tsp
GRAMS: 3
% OF TOTAL (100%): 0.20
    Sheep casings, rinsed
    Venison has great flavor but is very lean, so this sausage benefits from the addition of both beef suet and
guanciale
(cured pork jowl). The juniper and gin give the sausage a deep, woodsy flavor, which seems a fitting match for venison. If you can’t find guanciale, substitute pancetta.

   1. Place the venison, guanciale, and suet 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 small bowl, add the gin, ice water, salt, parsley, sage, black pepper, and juniper berries and stir to combine.
   3. Nest a large mixing bowl in a bowl filled with ice. Grind the venison, guanciale, and suet through the small die of the grinder into the bowl set in ice (see page 24) .
   4. Add the herb 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 sheep casings (see page 31) and twist into links (see page 36) .
   8. These sausages are best grilled over indirect heat (see page 38) or panfried over medium heat (see page 45) until they reach an internal temperature of 145°F/63°C. The sausages may also be frozen (see page 46) .

CHAPTER 4
SOFT SAUSAGE

    Like the smooth sausages described in chapter 1 , soft-textured sausages contain a higher percentage of liquid and fat as compared to the coarse or firm-textured sausages described in chapters 2 and 3 . But unlike smooth sausages, which require the additional technical step of whipping the sausage farce in a food processor, soft sausages are lightly mixed, not puréed. The challenge to making soft sausages is that you’re trying to push the ratio, adding as much liquid and fat as possible.
    It’s this additional liquid and larger percentage of fat that give soft sausages their custardy texture and richness. Because the farce is so delicate, soft sausages in this chapter are typically poached, rather than smoked or grilled.

    Master Ratio for Soft Sausage
    Lean meat (about 75% lean, 25% fat)
U.S. MEASUREMENT: 2.20 lb
GRAMS: 9,801
% OF TOTAL (100%): 72.00
    Fat
U.S. MEASUREMENT: 1 / 2 cup
GRAMS: 133
% OF TOTAL (100%): 9.80
    Ice-cold liquid
U.S. MEASUREMENT: 1 / 2 cup
GRAMS: 136
% OF TOTAL (100%): 10.00
    Extra-lean meat (about 95% lean, 25% fat)
U.S. MEASUREMENT: 1 / 3 cup
GRAMS: 95
% OF TOTAL (100%): 7.00
    Fine sea salt
U.S. MEASUREMENT: 1 1 / 2 tsp
GRAMS: 5
% OF TOTAL (100%): 1.20

BOUDIN NOIR WITH WINTER FRUIT
    YIELD: 3 LB/1.4 KG
    Boneless pork shoulder (or a combination of cuts, about 75% lean, 25% fat), cut into 1-in/2.5-cm cubes
U.S. MEASUREMENT: 1.10 lb
GRAMS: 449
% OF TOTAL (100%): 36.60
    Pig’s blood
U.S. MEASUREMENT: 0.90 lb
GRAMS: 393
% OF TOTAL (100%): 28.83
    Eggs
U.S. MEASUREMENT: 3
GRAMS: 136
% OF TOTAL (100%): 10.00
    Heavy cream
U.S. MEASUREMENT: 2 tbsp
GRAMS: 37
% OF TOTAL (100%): 2.70
    Fine sea salt
U.S. MEASUREMENT: 1 tbsp
GRAMS: 30
% OF TOTAL (100%): 2.23
    Sugar
U.S. MEASUREMENT: 3 / 4 tsp
GRAMS: 9
GRAMS: 0.68
    Cure No. 1 (see page 15)
U.S. MEASUREMENT: 1 / 4 tsp
GRAMS: 1
% OF TOTAL (100%): 0.11
    Breadcrumbs
U.S. MEASUREMENT: 1 cup
GRAMS: 67
GRAMS: 4.93
    Finely chopped radicchio
U.S. MEASUREMENT: 2 / 3 cup
GRAMS: 14
% OF TOTAL (100%): 1.00
    Ground nutmeg
U.S. MEASUREMENT: 1 1 / 2 tsp
GRAMS: