Gourmet Fresh Sausages: Classic Chorizo & Apple Sage
Learn how to make fresh gourmet Sausages right at home. Two simple recipes, Classic Chorizo and Apple Sage Maple Syrup sausages. You'll fall in love with these two popular choices that is bursting with flavour and colour.
Equipment
- funnel
Ingredients
Classic Chorizo
- 1 kg ground pork grounded twice in the machine of your butcher
- 200 g pork back fat, grounded
- 5 tbsp white vinegar
- 1 ancho chili
- 2 guajillo chili
- 1.5 tsp paprika
- 1 tsp vegetable oil
- 2 tbsp sea salt
- ½ tsp ground cumin
- ¼ tsp ground black pepper
- 1 tbsp mexican oregano
- a pinch of clove
- ¼ tsp cinnamon
- 1 garlic, grated
- 6 feet small hog casings
Apple Sage Maple Syrup Breakfast Sausages
- 1 kg ground pork grounded twice in the machine of your butcher
- 200 g ground pork back fat
- 2 tbsp sea salt
- 2 tsp ground fresh black peppers
- 3 tbsp brown sugar
- 2 small apple, peeled and grated
- 2 garlic clove, grated
- 10 fresh sage leaf, chopped
- ½ cup maple syrup
- ¼ cup sweet red wine
- 6 feet small hog casings
Instructions
Classic Chorizo
- Combine all ingredients in a large bowl. Wear gloves in this process and mix, push, knead and squeeze the mixture until well blended.
- Wrap well and chill overnight or around 8 hours before using.
- To taste for seasoning, make a small patty of the sausage mixture and cook it in a small skillet over medium-low heat. Taste and adjust the seasoning to your liking. If not shaping the sausages immediately, refrigerate until you’re ready to proceed.
- To make sausage links, put the casings in a medium bowl and set it in the sink. Rinse the casings under cool running water: Hold one end of each piece of casing open under the tap and flush it out by gently running cool water through it. (Once you fill part of the casing, use your hands to push the water through to other end.) Fill the bowl with fresh, cool water and let the casings soak for 10 minutes.
- Take out your large funnel. Splash cool water onto the end to moisten it. Open an end of one piece of casing and pull it over the end of the tube. Push the rest of the casing onto the tube accordion-style, leaving 3 or 4 inches hanging off the end.
- Fill the funnel with the sausage mixture and feed it through with your thumb or fingers just until it reaches the end of the tub. Tie the end of the attached casing into a knot, and slide it up over the tube until the knot hits the tip of the tube.
- Continue to feed the meat mixture through the tube to fill the casing, pressing your thumb and forefinger against the tip of the tube to control the rate and tightness of the filling. Go slowly, don’t overstuff (but do stuff firmly), and watch for air holes. When there are only 3 to 4 inches of empty casing left, stop the feed, slip the casing off the tube and tie it in a knot about 1/2 inch from the end of the sausage filling—this extra space will fill in as you make links
- Use a skewer or toothpick to prick any air holes that have formed during stuffing. Repeat with the remaining casings and sausage mixture.
- To make links, lay one sausage at a time on a clean work surface, with the front end of the sausage (the end where you began filling) in front of you and the rest of the sausage lying to the right. Measure 5 inches from left to right and pinch the casing at that spot between your thumb and forefinger. Twist the unlinked portion away from you at least 4 or 5 turns to bind off the link on the left. Measure another 5 inches and pinch and twist away from you to form another link. Repeat until you reach the end of the casing, always twisting in the same direction. Prick any remaining air holes.
- Lay the links, uncovered, on a rack set over a rimmed baking sheet 12 . Dry in the refrigerator for 12 hours to allow the flavors to meld and to give the casings a good bite when cooked. Drying will also reduce the amount of moisture in the meat, too much of which can steam and lead to bursting.
- To cook the sausage links, heat the oil in a large, preferably cast-iron, skillet over medium heat. Cook, turning as needed, until browned and cooked through, about 12 minutes.
Apple Sage Maple Syrup Sausages
- In a small bowl, mix the salt, pepper, garlic, and sage. Add the seasonings and the wine to the ground meat and mix briefly but thoroughly with your hands. Don’t overmix, or the fat could begin to melt.
- To taste for seasoning, make a small patty of the sausage mixture and cook it in a small skillet over medium-low heat. Taste and adjust the seasoning to your liking. If not shaping the sausages immediately, refrigerate until you’re ready to proceed.
- To make sausage links, put the casings in a medium bowl and set it in the sink. Rinse the casings under cool running water: Hold one end of each piece of casing open under the tap and flush it out by gently running cool water through it. (Once you fill part of the casing, use your hands to push the water through to other end.) Fill the bowl with fresh, cool water and let the casings soak for 10 minutes.
- Take out your large funnel. Splash cool water onto the end to moisten it. Open an end of one piece of casing and pull it over the end of the tube. Push the rest of the casing onto the tube accordion-style, leaving 3 or 4 inches hanging off the end.
- Fill the funnel with the sausage mixture and feed it through with your thumb or fingers just until it reaches the end of the tub. Tie the end of the attached casing into a knot, and slide it up over the tube until the knot hits the tip of the tube.
- Continue to feed the meat mixture through the tube to fill the casing, pressing your thumb and forefinger against the tip of the tube to control the rate and tightness of the filling. Go slowly, don’t overstuff (but do stuff firmly), and watch for air holes. When there are only 3 to 4 inches of empty casing left, stop the feed, slip the casing off the tube and tie it in a knot about 1/2 inch from the end of the sausage filling—this extra space will fill in as you make links
- Use a skewer or toothpick to prick any air holes that have formed during stuffing. Repeat with the remaining casings and sausage mixture.
- To make links, lay one sausage at a time on a clean work surface, with the front end of the sausage (the end where you began filling) in front of you and the rest of the sausage lying to the right. Measure 5 inches from left to right and pinch the casing at that spot between your thumb and forefinger. Twist the unlinked portion away from you at least 4 or 5 turns to bind off the link on the left. Measure another 5 inches and pinch and twist away from you to form another link. Repeat until you reach the end of the casing, always twisting in the same direction. Prick any remaining air holes.
- Lay the links, uncovered, on a rack set over a rimmed baking sheet 12 . Dry in the refrigerator for 12 hours to allow the flavors to meld and to give the casings a good bite when cooked. Drying will also reduce the amount of moisture in the meat, too much of which can steam and lead to bursting.
- To cook the sausage links, heat the oil in a large, preferably cast-iron, skillet over medium heat. Cook, turning as needed, until browned and cooked through, about 12 minutes.