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Ingredients
- 3/4 lb Veal, trimmed, cubed
- 3/4 lb Jowl fat, cubed
- 11 ounce Ice
- 1 Tbsp. Salt
- 1 tsp Sugar
- 1 tsp White pepper
- 1 tsp Dry mustard
- 1/4 tsp Mace
- 1/2 tsp Ginger
- 1 1/2 tsp Lemon zest (blanched, minced superfine)
- 2 Tbsp. Non-fat dry lowfat milk pwdr Hog casings for stuffing
Directions
- Combine veal with salt and sugar. Grind meat and jowl fat through the fine plate of heavy duty grinder.
- Keep meat and jowl fat separate. Refrigeratewell. Place grnd meat in food processor, add in ice. Sprinkle spice mix over ice. Process mix until very cool, 30 degrees on thermometer. Stop machine, sc rape down sides.
- Continue processing until temperature rises to 40 degrees (the longer it takes, the finer the sausage.) Mix should resemble cake batter.
- Add in jowl fat and process until mix reaches 45 degrees. (emulsion occurs now) Add in non-fat lowfat milk pwdr and process until mix reaches 58 degrees.
- To stuff casings: Fill a commercial sausage stuffer proportionately with mix, making sure there are no air-pockets. Stuff hog casings, not too tight, tie off with fine kitchen string.
- Poach sausages in a shallow pan of simmering water (water should be 165 degrees), till internal temperature of meat is 155 degrees. (Do not boil, casings can split)
- Remove sausages to ice bath when cooked. When internal temp. reaches 60 degrees remove from water:Cook, fry or possibly grill and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 6 servings | |
| Calories 48 | |
| Calories from Fat 10 | 21% |
| Total Fat 1.13g | 1% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 1209mg | 50% |
| Potassium 137mg | 4% |
| Total Carbs 1.36g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.98g | 1% |
| Protein 7.7g | 12% |
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