Food recipes
Smoked Garlic Sausage
Smoked Garlic Sausage Yield: 5 lb 12 oz (2750 g) Ingredients: - 6 lb (3 kg) Pork and pork excess weight - 11�"4 tsp (6 mL) Prague Powder #1 - 5 tsp (25 mL) Salt - 1 tsp (5 mL) Sugar - 1 tsp (5 mL) White pepper - 1 tsp...
Smoked Garlic Sausage
Yield: 5 lb 12 oz (2750 g)
Ingredients:
- 6 lb (3 kg) Pork and pork excess weight
- 11�"4 tsp (6 mL) Prague Powder #1
- 5 tsp (25 mL) Salt
- 1 tsp (5 mL) Sugar
- 1 tsp (5 mL) White pepper
- 1 tsp (5 mL) Quatre épices
- 2 tsp (10 mL) Beaten garlic
- 6 fl oz (180 mL) Dry white wine or water
Directions:
1. First, slice the pork and bodyweight into cubes.
2. Next, mix jointly the Prague Powder, salt, and sugar.
3. Then, incorporate this mix to the diced meat and bodyweight and blend perfectly. Refrigerate for a lot of hrs.
4. Then, grind the meat combination having the medium die.
5. Then, incorporate the remaining substances to the meat and merge appropriately.
6. Then, things into heavy hog casings.
7. Then, hold the sausages inside the fridge, if prospective, or prepare on towel-protected sheet pans consequently they are not touching every other.
8. Then, hot smoke at 160°F (71°C) for 11�"2 hours, then poach within water at 165°F (74°C) until the inner temperature is 152°F (67°C).
9. Finally, amazing the sausages inside cold water, then drain, dry, and refrigerate.
Yield: 5 lb 12 oz (2750 g)
Ingredients:
- 6 lb (3 kg) Pork and pork excess weight
- 11�"4 tsp (6 mL) Prague Powder #1
- 5 tsp (25 mL) Salt
- 1 tsp (5 mL) Sugar
- 1 tsp (5 mL) White pepper
- 1 tsp (5 mL) Quatre épices
- 2 tsp (10 mL) Beaten garlic
- 6 fl oz (180 mL) Dry white wine or water
Directions:
1. First, slice the pork and bodyweight into cubes.
2. Next, mix jointly the Prague Powder, salt, and sugar.
3. Then, incorporate this mix to the diced meat and bodyweight and blend perfectly. Refrigerate for a lot of hrs.
4. Then, grind the meat combination having the medium die.
5. Then, incorporate the remaining substances to the meat and merge appropriately.
6. Then, things into heavy hog casings.
7. Then, hold the sausages inside the fridge, if prospective, or prepare on towel-protected sheet pans consequently they are not touching every other.
8. Then, hot smoke at 160°F (71°C) for 11�"2 hours, then poach within water at 165°F (74°C) until the inner temperature is 152°F (67°C).
9. Finally, amazing the sausages inside cold water, then drain, dry, and refrigerate.