Sausage Making (27 page)

YIELD: 2 CUPS/455 G

Egg yolks

• U.S. MEASUREMENT: 4
  
• GRAMS: 80
  
• % OF TOTAL (100%): 17.50
  

Minced anchovy fillets

• U.S. MEASUREMENT:
  ¹
  /
  ₄
  cup
  
• GRAMS: 43
  
• % OF TOTAL (100%): 9.50
  

Pickled Jalapeño liquid
(see page 190)
or water

• U.S. MEASUREMENT: 1 tbsp
  
• GRAMS: 44
  
• % OF TOTAL (100%): 9.65
  

Whole-grain mustard

• U.S. MEASUREMENT: 1 tbsp
  
• GRAMS: 18
  
• % OF TOTAL (100%): 4.00
  

Freshly ground black pepper

• U.S. MEASUREMENT:
  ¹
  /
  ₄
  tsp
  
• GRAMS: 2
  
• % OF TOTAL (100%): 0.40
  

Fine sea salt

• U.S. MEASUREMENT: 1 tsp
  
• GRAMS: 7
  
• % OF TOTAL (100%): 1.50
  

Extra-virgin olive oil

• U.S. MEASUREMENT:
  ²
  /
  ₃
  cup
  
• GRAMS: 248
  
• % OF TOTAL (100%): 54.55
  

Finely chopped fresh parsley

• U.S. MEASUREMENT: 2 tbsp
  
• GRAMS: 13
  
• % OF TOTAL (100%): 2.90
  

Even if you think that you don't like the flavor of anchovies, I'd like you to try making this aioli at least once. Balanced by the addition of whole-grain mustard and brightened by parsley, the anchovies add a deep savory flavor to the mayonnaise but the aioli isn't fishy. I like to spread this on sausages instead of mayonnaise or catsup.

1.   
   1.
   In a medium nonreactive bowl, add the egg yolks, anchovy fillets, pickled jalapeño liquid, mustard, black pepper, and salt and whisk to combine.
   
2.   
   2.
   Whisking continuously, add the olive oil, drop by drop at first, until the mixture begins to emulsify, then continue adding the oil in a thin, steady stream until it is all incorporated and the mixture is thick and creamy.
   
3.   
   3.
   Whisk in the parsley. (Season with additional salt and pepper.) Use immediately, or transfer to a lidded container and refrigerate. The aioli will keep, refrigerated, for 2 days.
   

YIELD: 2 CUPS/455 G

White vinegar

• U.S. MEASUREMENT:
  ¹
  /
  ₂
  cup
  
• GRAMS: 133
  
• % OF TOTAL (100%): 29.20
  

Beer, such as pale ale

• U.S. MEASUREMENT:
  ¹
  /
  ₃
  cup
  
• GRAMS: 88
  
• % OF TOTAL (100%): 19.47
  

Water

• U.S. MEASUREMENT:
  ¹
  /
  ₃
  cup
  
• GRAMS: 87
  
• % OF TOTAL (100%): 19.21
  

Brown mustard seeds

• U.S. MEASUREMENT: 1 cup
  
• GRAMS: 61
  
• % OF TOTAL (100%): 13.37
  

Sugar

• U.S. MEASUREMENT: 2 tbsp
  
• GRAMS: 31
  
• % OF TOTAL (100%): 6.72
  

Dry mustard powder

• U.S. MEASUREMENT:
  ¹
  /
  ₄
  cup
  
• GRAMS: 22
  
• % OF TOTAL (100%): 4.80
  

Fine sea salt

• U.S. MEASUREMENT: 1 tbsp
  
• GRAMS: 22
  
• % OF TOTAL (100%): 4.80
  

Ground coriander

• U.S. MEASUREMENT: 1 tbsp + 1
  ¹
  /
  ₂
  tsp
  
• GRAMS: 11
  
• % OF TOTAL (100%): 2.43
  

A smear of this spicy mustard is great on so many of the sausages in this book, including, of course, hot dogs. I like to use a hoppy pale ale beer in this recipe, because you can really taste its flavor in the finished mustard, but any type of lighter-bodied beer will work.

1.   
   1.
   In a large-lidded nonreactive container, whisk together the vinegar, beer, water, and mustard seeds. Cover and refrigerate for 1 week.
   
2.   
   2.
   Transfer the mustard seed mixture to a food processor and add the sugar, mustard powder, salt, and ground coriander and process until the mustard seeds have broken up. If you prefer a smoother texture, you can continue processing until the mustard reaches the desired consistency.
   
3.   
   3.
   Transfer the mustard to a glass jar. Cover and refrigerate for a week before serving. The mustard will keep, refrigerated, for several months.
   

YIELD: 2 CUPS/455 G

White vinegar

• U.S. MEASUREMENT:
  ¹
  /
  ₄
  cup
  
• GRAMS: 23
  
• % OF TOTAL (100%): 4.36
  

Water

• U.S. MEASUREMENT:
  ¹
  /
  ₂
  cup
  
• GRAMS: 52
  
• % OF TOTAL (100%): 9.85
  

Paprika

• U.S. MEASUREMENT:
  ¹
  /
  ₂
  cup
  
• GRAMS: 38
  
• % OF TOTAL (100%): 7.20
  

Dry mustard powder

• U.S. MEASUREMENT:
  ¹
  /
  ₄
  cup
  
• GRAMS: 9
  
• % OF TOTAL (100%): 1.61
  

Fine sea salt

• U.S. MEASUREMENT: 2
  ¹
  /
  ₄
  tsp
  
• GRAMS: 8
  
• % OF TOTAL (100%): 1.42
  

Freshly ground black pepper

• U.S. MEASUREMENT: 1 tbsp
  
• GRAMS: 4
  
• % OF TOTAL (100%): 0.76
  

Onion powder

• U.S. MEASUREMENT: 2
  ¹
  /
  ₄
  tsp
  
• GRAMS: 3
  
• % OF TOTAL (100%): 0.57
  

Chili powder

• U.S. MEASUREMENT: 4 tsp
  
• GRAMS: 5
  
• % OF TOTAL (100%): 0.95
  

Ground cumin

• U.S. MEASUREMENT:
  ³
  /
  ₄
  tsp
  
• GRAMS: 2
  
• % OF TOTAL (100%): 0.27
  

Worcestershire

• U.S. MEASUREMENT: 1
  ¹
  /
  ₂
  tbsp
  
• GRAMS: 19
  
• % OF TOTAL (100%): 3.60
  

Honey

• U.S. MEASUREMENT:
  ¹
  /
  ₄
  cup
  
• GRAMS: 79
  
• % OF TOTAL (100%): 14.96
  

Canned whole tomatoes, chopped, with liquid

• U.S. MEASUREMENT: 2 cups
  
• GRAMS: 288
  
• % OF TOTAL (100%): 54.45
  

Most commercial catsup is loaded with corn syrup and doesn't really taste like tomatoes at all. This version, which is sweetened with honey and loaded with spices, is our idea of what the classic condiment
ought
to taste like.

1.   
   1.
   In a large saucepan, combine the vinegar, water, paprika, mustard powder, salt, black pepper, onion powder, chili powder, cumin, Worcestershire, honey, and tomatoes with their liquid. Bring to a boil over medium-high heat, then reduce the heat until the mixture is gently simmering. Cover and simmer for 1 hour, stirring occasionally, until the mixture has cooked down by about one-third. Remove from the heat and let cool slightly.
   
2.   
   2.
   Pulse in a food processor (in batches if necessary) until smooth, then pass through a fine-mesh sieve. Let cool, then spoon into sterilized jars and refrigerate. The catsup will keep, refrigerated, for several months.
   

YIELD: 2 CUPS/455 G

Hot water

• U.S. MEASUREMENT:
  ¹
  /
  ₄
  cup
  
• GRAMS: 59
  
• % OF TOTAL (100%): 13.06
  

Finely minced garlic cloves

• U.S. MEASUREMENT:
  ¹
  /
  ₄
  cup
  
• GRAMS: 40
  
• % OF TOTAL (100%): 8.78
  

Champagne vinegar

• U.S. MEASUREMENT: 2 tbsp
  
• GRAMS: 30
  
• % OF TOTAL (100%): 6.64
  

Finely chopped fresh parsley

• U.S. MEASUREMENT:
  ¹
  /
  ₂
  cup
  
• GRAMS: 27
  
• % OF TOTAL (100%): 6.00
  

Red pepper flakes

• U.S. MEASUREMENT:
  ¹
  /
  ₄
  cup
  
• GRAMS: 15
  
• % OF TOTAL (100%): 3.21
  

Lemon zest

• U.S. MEASUREMENT: 1 tbsp
  
• GRAMS: 10
  
• GRAMS: 2.14
  

Fine sea salt

• U.S. MEASUREMENT:
  ³
  /
  ₄
  tsp
  
• GRAMS: 6
  
• % OF TOTAL (100%): 1.28
  

Paprika

• U.S. MEASUREMENT:
  ³
  /
  ₄
  tsp
  
• GRAMS: 6
  
• % OF TOTAL (100%): 1.28
  

Finely chopped fresh oregano

• U.S. MEASUREMENT:
  ³
  /
  ₄
  tsp
  
• GRAMS: 4
  
• GRAMS: 0.86
  

Extra-virgin olive oil

• U.S. MEASUREMENT:
  ²
  /
  ₃
  cup
  
• GRAMS: 258
  
• % OF TOTAL (100%): 56.75
  

This herb salsa recipe is inspired by one in Francis Mallmann's spectacular grilling book
Seven Fires
. It has a bright, tangy, spicy flavor and is an excellent foil for rich grilled meats, including sausages. I like to make the chimichurri a day or two before I plan to serve it, which allows the flavors to mellow and combine. I love serving this with the Chicken and Egg Galantine
(page 136)
.

1.   
   1.
   In a medium bowl, whisk together the water, garlic, vinegar, parsley, red pepper flakes, lemon zest, salt, paprika, and oregano and stir to combine. Gradually whisk in the olive oil.
   
2.   
   2.
   Transfer to a lidded glass jar, cover, and refrigerate for 2 days before using. The chimichurri is best used within 2 weeks.
   

YIELD: 1 CUP/170 G

Unsalted butter

• U.S. MEASUREMENT: 2 tbsp
  
• GRAMS: 30
  
• % OF TOTAL (100%): 2.46
  

Medium onions, peeled, halved, and thinly sliced

• U.S. MEASUREMENT: 2
  
• GRAMS: 454
  
• % OF TOTAL (100%): 97.01
  

Fine sea salt

• U.S. MEASUREMENT:
  ¹
  /
  ₂
  tsp
  
• GRAMS: 3
  
• % OF TOTAL (100%): 0.32
  

Freshly ground black pepper

• U.S. MEASUREMENT:
  ¹
  /
  ₄
  tsp
  
• GRAMS: 2
  
• % OF TOTAL (100%): 0.21
  

These sweet-and-sticky onions make a fantastic topping for sausages, burgers, and grilled cheese sandwiches. Though they take about an hour to make, they require very little attention.

1.   
   1.
   Heat the butter in a large skillet over medium-high heat. When the butter is melted and starts to brown, add the onions and let cook, without stirring, for the first 2 to 3 minutes. Once the onions on the bottom layer have begun to brown, season with the salt and pepper, stir, and reduce the heat to low. Let cook, stirring occasionally until all onions have a rich golden brown color and are soft and sweet to the taste, about 1 hour.
   
2.   
   2.
   Serve warm or transfer to an airtight container and store in the refrigerator for up to 1 week. Let come to room temperature before using.
   

YIELD: 2 CUPS/455 G

Garlic cloves, peeled

• U.S. MEASUREMENT: 1
  ¹
  /
  ₂
  cups
  
• GRAMS: 209
  
• % OF TOTAL (100%): 46.14
  

Extra-virgin olive oil

• U.S. MEASUREMENT:
  ²
  /
  ₃
  cup
  
• GRAMS: 209
  
• % OF TOTAL (100%): 46.14
  

Fresh thyme leaves

• U.S. MEASUREMENT:
  ¹
  /
  ₄
  cup
  
• GRAMS: 9
  
• % OF TOTAL (100%): 2.03
  

Fine sea salt

• U.S. MEASUREMENT: 1 tbsp
  
• GRAMS: 21
  
• % OF TOTAL (100%): 4.67
  

Coarsely ground black pepper

• U.S. MEASUREMENT: 1
  ¹
  /
  ₂
  tsp
  
• GRAMS: 5
  
• % OF TOTAL (100%): 1.02
  

Cooking garlic cloves slowly in olive oil yields two excellent ingredients: soft, sweet cloves of garlic, which can be spread on bread, added to roasted vegetables, or used in sausage farce, as well as garlic oil. Cook sausages in the fragrant oil, or use it to dress raw or cooked vegetables.

1.   
   1.
   In a medium saucepan over low heat, combine the garlic, olive oil, thyme, salt, and black pepper. Cook the garlic until the tip of a knife slips easily into the cloves, about 1 hour. If the garlic begins to brown before the cloves are soft, reduce the heat.
   
2.   
   2.
   Remove the pan from the heat and let cool slightly, then transfer the garlic and oil to a lidded glass jar and refrigerate until ready to use, for up to 2 weeks. Let it come to room temperature before using.
   

YIELD: 2 CUPS/455 G

Fine sea salt

• U.S. MEASUREMENT:
  ¹
  /
  ₂
  cup
  
• GRAMS: 170
  
• % OF TOTAL (100%): 37.42
  

Ancho chile powder

• U.S. MEASUREMENT:
  ¹
  /
  ₂
  cup
  
• GRAMS: 45
  
• % OF TOTAL (100%): 9.81
  

Granulated garlic

• U.S. MEASUREMENT:
  ¹
  /
  ₃
  cup
  
• GRAMS: 35
  
• % OF TOTAL (100%): 7.60
  

Paprika

• U.S. MEASUREMENT:
  ¹
  /
  ₃
  cup
  
• GRAMS: 30
  
• % OF TOTAL (100%): 6.69
  

Cayenne pepper

• U.S. MEASUREMENT:
  ¹
  /
  ₃
  cup
  
• GRAMS: 28
  
• % OF TOTAL (100%): 6.13
  

Sugar

• U.S. MEASUREMENT: 1 tbsp
  
• GRAMS: 28
  
• % OF TOTAL (100%): 6.13
  

Coriander seeds, finely ground

• U.S. MEASUREMENT: 1 tbsp
  
• GRAMS: 23
  
• % OF TOTAL (100%): 5.15