Classic Silky Sausage Recipes
HOMEMADE SWEET ITALIAN SAUSAGE (MILD OR HOT)
This is a very versatile Italian sausage which can be used in many different ways. You can take it from mild to hot and it's very easy to use. There are also different options for type of meat to use, like ground chuck or ground turkey (do not use ground beef). If using ground turkey, you'll have to coat your skillet with a little olive or veggie oil before cooking as it has very little fat and will stick to skillet.
Provided by Michelle Leigh Gossman
Categories World Cuisine Recipes European Italian
Time 12h20m
Yield 12
Number Of Ingredients 14
Steps:
- Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.
- Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.
Nutrition Facts : Calories 243.1 calories, Carbohydrate 2.3 g, Cholesterol 73.6 mg, Fat 16.4 g, Fiber 0.7 g, Protein 20.5 g, SaturatedFat 6.1 g, Sodium 640.3 mg, Sugar 0.5 g
CLASSIC SILKY SAUSAGE
Giò lua is the most widely eaten of all the Vietnamese charcuterie. A kind of Vietnamese mortadella, the smooth, light-colored sausage is sliced and tucked into baguette sandwiches (page 34), eaten with regular or sticky rice, or presented as part of a charcuterie assortment with pickled vegetables. Cut into matchsticks, it is used as a garnish for bún thang, a popular Hanoi noodle soup (page 217). Although giò lua is stocked in the refrigerated food aisle of nearly every Vietnamese deli and market, I make mine at home. It's easy. All you need is some meat paste, which may be freshly made or thawed, a piece of banana leaf, and some foil. You shape the paste into a log, wrap it in the foil and then in the leaf, and then boil it. The finished sausage will keep for up to a week in the refrigerator, but it is at its best soon after cooking, when the flavor of the banana leaf still lingers on the meat.
Yield makes one 1-pound sausage
Number Of Ingredients 2
Steps:
- Fill a 4- or 5-quart pot two-thirds full with water and bring to a boil over high heat. Lower the heat and cover to keep warm.
- Shaping and wrapping the paste is like rolling a very stubby cigar. Put a 12-by-18-inch piece of heavy-duty aluminum foil on your work surface with a short side closest to you. Center the piece of banana leaf on the foil. Use a rubber spatula to deposit the paste near the bottom edge of the leaf (the edge closest to you), roughly shaping it into a fat 5-inch-long log. Do not get any paste on the foil. Roll up the leaf to encase the paste, creating a cylinder 3 inches in diameter. Place the cylinder at one of the short ends of the foil and roll it up, letting the foil naturally overlap to form a silver tube. Finish by sealing the ends closed and then folding them toward the center. Because the paste expands during cooking, you need to tie the package with kitchen string to secure it. In general, a cross tie followed by another loop around the sausage-much like tying a very small roast-works well. There is no need to be fancy, but to ensure the shape and compactness of the paste, make sure the string is taut.
- Return the pot of water to a boil. Drop in the sausage and boil for 40 minutes, replenishing with extra boiling water as needed. During cooking, the foil will darken and the sausage will puff up, push against the string, and eventually float. Don't be alarmed; it will deflate afterward.
- Use tongs to remove the cooked sausage from the pot. Let cool completely before untying and removing the foil. Keep the banana leaf in place. Put the sausage in an airtight container or zip-top plastic bag and refrigerate until serving.
CLASSIC SAUSAGE GRAVY
A staple in Southern households, this sausage gravy can be served over grits but goes beautifully with biscuits too.
Provided by JimmyDean
Categories Pork Gravy
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain.
- Add flour and mix well with the sausage. Reduce heat to medium and add 1 cup of milk, stirring to prevent any flour lumps. Add the remaining milk and the salt and pepper. Bring heat up to medium-high for 2 to 3 minutes, or until the sauce bubbles up to the top of the pan (do not allow it to boil over).
- Reduce heat to medium-low, stirring the sauce frequently until it thickens, about 5 minutes.
- Serve over cooked grits or biscuits, and top with green onions.
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