Category: Spices

Sausauge Making Part 2

Not another sausage post! When you find something fun you want to improve on it. Last week or so I attempted sausage making for the first time. Certain Someone loved them and ate them all up. We both agreed however we didn’t care for the collagen casings. Maybe it was my cooking method. But we cut it away. Nevertheless who knew he would devour chicken sausage. I found natural hog casings on the Internet and decided to try them. They came dry packed in salt and I had to soak them for one hour.Natural Hog Casings reminded me of chitterlings( which I guess they are without the lings).
I took approximately 6 pounds of lean stewing beef and pork loin and ran it through the Kitchen Aid food grinder. Certain Someone and I had seen Tina Nordstrom make Swedish meatballs using pork and beef , and figured why not make our sausage this way. I added a leek to the grinder as well.I had made a seasoning in the spice grinder using juniper berries, a dried chipolte chile, mustard seeds, salt, brown sugar,garlic granules, and paprika. Juniper berries are common in marinades and German cooking. Next was the down and dirty part. I rolled up my sleeves to blend in my spices in the meat mixture. I attached my sausage hose and took one of the long hog casings. Amazingly that one casing was enough for all but a little meat! I still had about 11 more casings soaking I didn’t want to waste. They ran about $3.25 but I hate waste!So I figured you could freeze chitterlings, I would freeze the casings and that and re soak for another time.And I still have another dry pack from the order. The hog casing is very thin but durable. I had to use the smaller stuffer, but they expanded to accommodate the meat nicely. If your squeamish about meat and casing which a lot of people are then you may have a problem. I’m all about the process and its great to learn how things we take for granted are made. I feel way better about eating it. These sausages cooked up great. The casings didn’t slip, shrink or break way. They browned nicely. Certain Someone gave his approval. He has his supply for the mans weekend he planed. We are checking out the Boat Show(indoors) in this – 3 degrees weather outside.We can dream about summer days on the lake. And his games tomorrow. All in all it took me about 2 hours to process and cook. But that’s me .

Spoonful Of Christmas Event/ Berbere

Here’s another idea for Spoonful of Christmas.

A while back I purchased Marcus Samuelsson’s book from Starbucks Discovery Of A Continent Foods, Flavors, and Inspirations From Africa. Marcus as a chef had always captured my attention. It’s rare to see a black chef scale the heights he has. His story is a fascinating one I can relate to on some levels. He’s Ethiopian born ,but raised by a Swedish family. Re Mastering Scandinavian cuisine he’s now focusing on his roots with this book which is actually a condensed version/spin off of the James Beard award winning Soul Of a New Cuisine, Discovery of a Continent. Percentages of the books sales go towards UNICEF, which Marcus is involved. Glancing through the book he devotes the first chapter to preparing the various spice blends and rubs found throughout the food of all the African countries. Amazingly most of the components are in our pantries. And why shouldn’t they be? History is rich in the politics, explorations,trading, of the lands of spice routes. The continent of Africa being one. So no matter what your celebrating this holiday season ,a nice spice blend will always be welcome.

Berbere is a spice blend originating in Ethiopia and is a staple in all their households. Its used to flavor stews. Marcus recommends using it as a meat rub as well.

Berbere adapted from Discovery Of A Continent,Foods Flavors, and Inspirations, Marcus Samuelsson

1 tsp fenugreek seeds

1/2 cup dried chilies preferably Serrano

1/2 cup paprika

2 tablespoons salt

2 teaspoons ground ginger

2 teaspoons onion powder

1 teaspoon ground cardamom, preferably freshly ground

1 teaspoon ground nutmeg

1/2 teaspoon garlic powder

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

Finely ground the fenugreek seeds with a spice or coffee grinder, or mortar and pestle. Stir together with remaining ingredients in a small bowl.

Store in a airtight container in the refrigerator for up to 3 months.

After making some , I rubbed boneless chicken thighs with oiled and a coating of this spice blend. I placed them in a cast iron pan and roasted them in the oven. Th chicken blackened nicely and the smell was heavenly. I will definitely use this in my Summer BB Q’S. You can vary the spice levels. I used Passila chilies which aren’t very hot in my opinion. But nevertheless, a flavorful blend.

You can present in your typical decorative airtight jar. For travelling or mailing purposes I like the idea of a lined decorative spice box. Enclose spices in plastic bags and lay out in a decorative box with instructions on shelf life, use , history, etc.