Ep 24 - Pork Italian sausage
Pork Italian Sausage
MasterClass by Victor Churchill Chef, Romeo Baudouin
Preparation Time 24hrs
800g diced pork shoulder
200g diced pork fat
18g Fleur de Sel
2g ground white pepper
1g garlic powder
1g ground fennel
2g dried oregano
4g fine coarse black pepper
100g cold water
� bundle pork casing
1. Marinate the pork shoulder and fat, overnight with salt, pepper, oregano, fennel and garlic.
2. Next day, mince the marinated meat through the coarse plate of your mincer. Add to this the cold water, and mix well.
3. After flushing the casings we like to keep them in a bowl of warm water next to the sausage stuffier. The warm water keeps the casing lubricated when you feed it onto the stuffing horn.
4. Select the stuffing horn that is best suited to the thickness of the casing you are using. Find the end of a casing and slip this over the end of the stuffing horn.
5. Push the casing over the stuffing horn towards the sausage stuffier, so that it forms an accordion-like pleat. Keep the casing wet throughout this process or it will not slide back on the stuffing horn
very easily. Leave some of the casing hanging over the horn.
6. Start stuffing the sausage meat into the casing. You will need to regulate the flow of sausage into the casing, which will determine how tightly packed the sausage is. If you try and pack the sausage too tightly the casing will burst. If the casing does burst, tie it off at that point and start again.
7. To regulate the flow of sausage hold the casing on the stuffing horn with your thumb and forefinger. Increasing or decreasing finger pressure on the casing will determine how tightly and consistently the sausage is packed.
8. As the sausage comes out of the stuffing horn, you can tie the ends at regular intervals or make links by twisting the sausage.
9. After stuffing the sausage into the casings, we like to hang the sausage. This allows the casings to dry properly as well as gives the flavours in the sausage time to develop.