Conference turris::cooks

	reprinted without permission from BON APPETIT October 1987

			BRATWURST SAUSAGES

Makes about 25

15 feet sausage casings
1 cup fresh breadcumbs
1/2 cup milk
2 pounds bineless pork butt, frozen 30 minutes and cut into 1" pieces
1 3/4 poinds pork fat, frozen 30 minutes cut into 1" cubes
3 1/2 teaspoons salt
2 teaspoons ground mace
2 teaspoons freshly ground white pepper
1 1/2 teaspoons freshly grated nutmeg
1/2 cup snipped fresh chives

Soak sausage casings in cold water to cover for several hours

Freeze processor work bowl and steel blade for at least 30 minutes

Cook breadcrumbs and 1/2 cup milk in heavy small saucepan over medium-low heat 
until thick, stirring constantly, about 5 minutes.

Grind prok, fat and chicken in chilled processor bowl using on/off turns until 
fine textured but not completely smooth. (Meat can also be ground in meat 
grinder fitted with fine plate.) Blend in readcrumb mixture. Add salt, mace, 
pepper and nutmeg and mix until fluffy. Transfer to bowl. Stir in chives. Fry 
small amount of mixture. Taste, then adjust seasoning using salt, mace, pepper and nutmeg. 

Cover and chill until ready to use.

To assemble:

Drain sausage casings; rinse by slipping one end of casing over faucet and 
running cold water through. Clip out or tie closed any sections with holes. 
Soak in fresh cold water until ready to use.

Drain casings; wring dry. Attach stuffing horn to grinder. (Sausage can also
be stuffed with pastry bag fitted with 1/2 inch plain tip.) Place one end of 
casing over horn. Gradually push all of casing onto horn, leaving 6-inch 
overhang. Tie knot in overhang. With right hand, feed meat mixture into grinder.
Meanwhile, anchor casing on top of horn with left thumb, allowing casing to 
unroll as mixutre extrudes. Stop occasionally to mold meat . Pierce any air 
bubbles with fine needle. Do not pack too full or sausages will burst during 
cooking. Knot end of casing.

To form individual sausages, knot 3-inch pieces of string around 5 inch 
intervals or twist measured link clockwise nad next on counter clockwise to 
prevent unwinding.

        

        making sausage rolls, as I know them in OZ is fairly
        straightforward, they are nothing more than sausage mince wrapped
        in pastry. Butcher shops here actually sell the sausage mince
        pre-made and people think this is how to make a meat loaf (YUCH!).
        
        The contents of the meat mixture would probably be,, the standard
        meat loaf mixture of beef and pork and veal, you probably don't
        want to have to much of a fat content as it will spoil the
        pastry. I am not sure of the spice mixture but I'll check for
        you. When the meat mixture is ready, roll it to the shape of
        a sausage and then roll it in pastry.
        
        We have different types of pastry that are used down here,
        one is like a pie crust, eg fairly dense and depending on how
        long it was sitting in the warmer, a close relative of cardboard.
        Other people use phyllo pastry which I personally like, only
        problem is that the pastry crumbles when you are eating it.
        
        This of course leads on to the next stolen article we have
        down here which is the cornish pastie which is like a
        beef/lamb/whatever dinner with veggies that are wrapped in
        a half moon of pastry and baked.
        
        I'll have a look around for recipes for both these delicacies
        and post them.
        
        Dave
        

   My wife does not particularly like hotdogs, however, the KAYEM "oldtimes"
she will tolerate.  My problem is that KAYEM seems to be a local Northeast
brand and we don't seem to be able to get them here in California.  When you 
can't find what you want ready made, make it yourself, right?  That's where
you come in.


   Anyone have a recipe for making hotdogs?  Better yet does anyone have any
idea what spices might go into the KAYEM "oldtimes"?

Thanks,

Al

p.s.  Please don't tell me how bad they are for me, I know they are, but they
remind me of my grandmother's house when I was a kid 35+ years ago and I'm
sure the pleasant memories and peace of mind more than make up for the fats
and chemicals in my favorite sausages...

actually, you can make them pretty healthy when you do it yourself...I don't
have a recipe, but the Frugal Gourmet has several very nice ones in one of
his cookbooks.  I think you would want a veal and pork based recipe to get
a traditional "hot dog" taste.  His cookbooks are probably in a local library.

           I have a book with over 500 recipes for makeing and smoking
    meats. There is a hot dog reipe in it and I will post it tomorrow.
    The book has just about EVERY THING in it that you could imagine.

    Well, I LOVE summer sausage, but I have a feeling I am better off not
    knowing how it is made...  It's probably right down there with hot dogs
    in the "health" food list.
    
    /Charlotte

    Re.4
    
                              Frankfurters
                       Ingrediants for 10lb lots.
    
    1 pint of water
    2 tesp Prague Powder #1 (nitrite)
    4 tbsp paprika
    6 tbsp ground mustard
    1 tesp ground white pepper
    1 tesp ground black pepper
    1 tesp ground celery seed
    1 tbsp mace
    1 tesp garlic powder
    6 tbsp salt
    2 cups of non-fat dry milk
    4 tbsp powdered dextrose
    6 lbs. lean beef (chuck)
    4 lbs. lean pork (butts)
    
                       direction for cooking and smoking
      
    
     Grind meat with fine hole blade. Mix all ingrediants with water and
    meat and stuff into 24-26 mm lamb casings. Hang at room temp for 1
    hour. Place into preheated smoke house for 30 mins. Apply a heavy
    smudge for 1 1/2 hrs. and gradually rise smoker temp to 165 degrees
    F. and smoke until internal temp reaches 152 degrees F. Remove and
    shower with water for about 10 mins. or until internal temp reduces
    to 110-100 degrees and dry at room temp. 

    I am interested in finding a HotLink sausage recipe. 
    
    Thanks in advance
    
    Tony