Sausage Making (29 page)

YIELD: 18 BUNS

Sugar

• U.S. MEASUREMENT:
  ¹
  /
  ₄
  cup
  
• GRAMS: 60
  
• % OF TOTAL (100%): 4.50
  

Instant dry yeast

• U.S. MEASUREMENT: 1 tsp
  
• GRAMS: 9
  
• % OF TOTAL (100%): 0.70
  

Warm water

• U.S. MEASUREMENT:
  ¹
  /
  ₂
  cup
  
• GRAMS: 122
  
• % OF TOTAL (100%): 9.00
  

Warm whole milk (95ºF/35ºC to 105ºF/40ºC)

• U.S. MEASUREMENT: 2
  ¹
  /
  ₄
  cups
  
• GRAMS: 488
  
• % OF TOTAL (100%): 36.00
  

Fine sea salt

• U.S. MEASUREMENT: 3 tsp
  
• GRAMS: 12
  
• % OF TOTAL (100%): 1.00
  

All-purpose flour

• U.S. MEASUREMENT: 5 cups
  
• GRAMS: 620
  
• % OF TOTAL (100%): 45.50
  

Egg wash (1 egg yolk beaten with 1 tsp water)

• U.S. MEASUREMENT: —
  
• GRAMS: —
  
• % OF TOTAL (100%): —
  

Sesame seeds (preferably a mixture of black and white)

• U.S. MEASUREMENT:
  ¹
  /
  ₄
  cup
  
• GRAMS: 45
  
• % OF TOTAL (100%): 3.30
  

Soft, squishy, and slightly sweet, these tender buns are perfect for any of the sausages in this book. They are best eaten freshly baked.

1.   
   1.
   In a bowl of an electric mixer fitted with the dough hook attachment, dissolve the sugar and yeast in the warm water and let stand for 5 minutes. Add the milk, salt, and 2
   ¹
   /
   ₂
   cups/300 g of the flour to the mixer and mix on medium speed for 3 minutes. (This can also be done in a large bowl; mix the dough vigorously with a wooden spoon.)
   
2.   
   2.
   Reduce the mixer speed to low and add in the remaining flour,
   ¹
   /
   ₄
   cup/30 g at a time, until the dough begins to pull away from the sides of the bowl. When all the flour has been incorporated, increase the mixer speed to medium and mix for 5 minutes, until you have a smooth, elastic dough. The dough will be quite soft and sticky.
   
3.   
   3.
   Place the dough into a large oiled bowl, turning once to coat entirely with oil. Cover with a clean, damp kitchen towel and let rise in a warm place until doubled, 45 minutes to 1 hour.
   
4.   
   4.
   Punch down the dough, then turn out onto a floured work surface and let it rest, covered, overnight. The next day, divide the dough into three pieces, then each piece into six, so you have a total of eighteen equal pieces. Roll each piece into a ball, then roll the balls into 6-in-/15-cm-long logs. Press each log gently with your hand to flatten it slightly, then transfer to two baking sheets (nine buns per sheet), spacing the buns about
   ¹
   /
   ₂
   in/12 mm apart. Cover the pans loosely with plastic wrap and let rise in a warm place until nearly doubled, about 45 minutes.
   
5.   
   5.
   Preheat the oven to 375°F/190°C. Brush the egg wash on the top of each bun and sprinkle with the sesame seeds, then transfer to the oven and bake for 20 minutes. Remove the buns from the baking sheet and let cool on a wire rack. The buns will keep for a few days but are best the day they are made.
   

SAUSAGE-MAKING EQUIPMENT
K. Doving, San Francisco, California
Contact by phone only: 415-861-6694

CASINGS, CURE SALTS, AND OTHER SAUSAGE-MAKING EQUIPMENT
Butcher and Packer, Madison Heights, Wisconsin
www.butcher-packer.com

FOIE GRAS
D'Artagnan, Newark, New Jersey
www.dartagnan.com

MAIL-ORDER SAUSAGE
4505 Meats, San Francisco, California
4505meats.com

SAUSAGE STUFFERS AND KNIVES
F. Dick, Farmingdale, New York
www.dick.de/en

SMOKERS
Southern Pride, Alamo, Tennessee
www.southern-pride.com

WOOD-BURNING GRILLS
Grillworks, Washington, DC
www.grillery.com

Aioli, Anchovy and Mustard, 172–73

All-Beef Hot Dogs, 114–15

Anchovy and Mustard Aioli, 172–73

Apples

   
Boudin Noir with Winter Fruit, 94–97

   
Turkey, Apple, and Campari Sausage, 86–87

Bacon

   
Bacon, Cheddar, and Beef Links, 52–53

   
Bierwurst, 116–17

   
Blood Bologna, 118–19

   
Lao Sausage, 78–79

   
Linguiça, 80–81

   
Maple-Bacon Breakfast Sausage, 60–61

   
Summer Sausage, 84–85

   
Whole Suckling Pig Ballotine, 156–61

Ballotine, Whole Suckling Pig, 156–61

Beef

   
about, 19

   
All-Beef Hot Dogs, 114–15

   
Bacon, Cheddar, and Beef Links, 52–53

   
Bierwurst, 116–17

   
casings, 13

   
Jerk Doggy, 76–77

   
Lamb Wieners, 126–27

   
Summer Sausage, 84–85

Beer

   
Beer Bratwurst, 74–75

   
Beer Mustard, 174–75

   
Bierwurst, 116–17

   
Chicken-Beer Sausage, 120–21

Bierwurst, 116–17

Biscuits, 196–97

Blood Bologna, 118–19

Boudin, Cajun, 98–99

Boudin blanc

   
Foie Gras Boudin Blanc, 122–25

   
Truffled Boudin en Croute, 146–49

Boudin Noir with Winter Fruit, 94–97

Bratwurst, Beer, 74–75

Bread, as filler, 21

Buns, Hot Dog, 198–99

Butcher's Sausage, 54–55

Cabbage

   
Sauerkraut, 192–93

   
Spicy Slaw, 194–95

Cajun Boudin, 98–99

Calculators, 13

Caramelized Onions, 180–81

Casings, 13

Catsup, 176–77

Caul fat, 13

Cheese

   
Bacon, Cheddar, and Beef Links, 52–53

   
Stinky Taleggio Crepinette, 66–67

Cherry and Duck Confit Terrine, 142–44

Chicken

   
about, 20

   
Chicken and Egg Galantine, 136–41

   
Chicken-Beer Sausage, 120–21

   
The Kermit, 104–5

Chiles

   
Chorizo, 56–57

   
Jerk Doggy, 76–77

   
Pickled Jalapeños, 190–91

   
Spicy Slaw, 194–95

Chimichurri, 178–79

Chorizo, 56–57

Coarse sausage

   
about, 50

   
Bacon, Cheddar, and Beef Links, 52–53

   
Butcher's Sausage, 54–55

   
Chorizo, 56–57

   
Goat Sausage with Peppers, 58–59

   
Maple-Bacon Breakfast Sausage, 60–61

   
master ratio for, 51

   
Merguez, 62–63

   
Rabbit Crepinette, 68–69

   
Spicy Italian Sausage, 64–65

   
Stinky Taleggio Crepinette, 66–67

Combination sausage

   
about, 134

   
Chicken and Egg Galantine, 136–41

   
Duck Confit and Cherry Terrine, 142–44

   
Pig's Head Terrine, 152–53

   
Truffled Boudin en Croute, 146–49

   
Veal, Sweetbreads, and Morels en Croute, 164–66

   
Whole Suckling Pig Ballotine, 156–61

Condiments

   
Anchovy and Mustard Aioli, 172–73

   
Beer Mustard, 174–75

   
Caramelized Onions, 180–81

   
Catsup, 176–77

   
Chimichurri, 178–79

   
Garlic Confit, 182–83

   
Harissa, 184–85

   
Horseradish and Black Pepper Crema, 186–87

   
Lemon Vinaigrette, 188–89

   
Pickled Jalapeños, 190–91

   
Sauerkraut, 192–93

   
Spicy Slaw, 194–95

Cotechino, Duck, 100–101

Cream, heavy, 20

Crepinettes

   
about, 69

   
Rabbit Crepinette, 68–69

   
Stinky Taleggio Crepinette, 66–67

Curing salts, 14–15

Duck

   
Duck Confit and Cherry Terrine, 142–44

   
Duck Cotechino, 100–101

   
Truffled Boudin en Croute, 146–49

Eggs

   
about, 20

   
Chicken and Egg Galantine, 136–41

Firm sausage

   
about, 72

   
Beer Bratwurst, 74–75

   
Jerk Doggy, 76–77

   
Lao Sausage, 78–79

   
Linguiça, 80–81

   
master ratio for, 73

   
Smoked Polish Sausage, 82–83

   
Summer Sausage, 84–85

   
Turkey, Apple, and Campari Sausage, 86–87

   
Venison and Juniper Sausage, 88–89

Fish

   
about, 20

   
Anchovy and Mustard Aioli, 172–73

   
Smoked Trout and Pork Sausage, 130–31

Foie gras

   
Foie Gras Boudin Blanc, 122–25

   
Truffled Boudin en Croute, 146–49

Freezing, 46–47

Frog

   
about, 20

   
The Kermit, 104–5

Galantine, Chicken and Egg, 136–41

Garlic Confit, 182–83

Goat

   
about, 20

   
Goat Sausage with Peppers, 58–59

Grilling, 38–41

Grinding, 13–14
,
22–25

Guinea Hen and Kimchee Links, 102–3

Harissa, 184–85

Hog casings, 13

Horseradish and Black Pepper Crema, 186–87

Hot Dog Buns, 198–99

Hot Dogs, All-Beef, 114–15

Insta Cure No. 1
and
No. 2, 15

Italian Sausage, Spicy, 64–65

Jerk Doggy, 76–77

The Kermit, 104–5

Kimchee and Guinea Hen Links, 102–3

Lamb

   
about, 20

   
Lamb Wieners, 126–27

   
Merguez, 62–63

Lao Sausage, 78–79

Lemon Vinaigrette, 188–89

Linguiça, 80–81

Liver.
See also
Foie gras

   
about, 21

   
Butcher's Sausage, 54–55

   
Cajun Boudin, 98–99

   
Liverwurst, 128–29

   
Rabbit Crepinette, 68–69

   
Scrapple, 106–7

Maple-Bacon Breakfast Sausage, 60–61

Merguez, 62–63

Mixing, 25–30

Mushrooms

   
Chicken and Egg Galantine, 136–41

   
Veal, Sweetbreads, and Morels en Croute, 164–66

Mustard

   
Anchovy and Mustard Aioli, 172–73

   
Beer Mustard, 174–75

Natural cure, 15

Nitrate and nitrite, 14–15

Oats

   
Scottish White Pudding, 108–9

Offal, 21

Olives

   
Rabbit Crepinette, 68–69

Onions, Caramelized, 180–81

Panfrying, 45–46

Pears

   
Boudin Noir with Winter Fruit, 94–97

Peppers.
See also
Chiles

   
Cajun Boudin, 98–99

   
Goat Sausage with Peppers, 58–59

Persimmons

   
Boudin Noir with Winter Fruit, 94–97

Pickled Jalapeños, 190–91