Yield 1X: | 194.00 | oz | Allergens: | ||
Portion: | 6 | oz | Dairy | ||
Portions: | 32.3 | ||||
Shelf life: | Freeze | ||||
Date: | 3.13.21 |
Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
lb | oz/each | lb | oz/each | lb | oz/each | |
Chicken thigh meat, boneless, skinless | 6 | 12 | 18 | |||
Pork butt | 4 | 8 | 12 | |||
Cure mix | 3.00 | 6.00 | 9.00 | |||
Black pepper, ground | 1.00 | 2.00 | 3.00 | |||
Basil, julienned | 2.00 | 4.00 | 6.00 | |||
Sun-dried tomatoes, quartered | 8.00 | 1 | 1 | 8.00 | ||
Parmesan cheese, small dice | 12.00 | 1 | 8.00 | 2 | 4.00 | |
Ice water | 8.00 | 1 | 1 | 8.00 | ||
Carefully measure and prepare all ingredients. Cube chicken thighs and pork butt to fit through the grinder. Put the cubed meat on a sheet pan, and sprinkle the salt, and cure mix over. Toss the meat to combine. Place into that freezer for 20 minutes along with the grinder, the mixer bowl, and the paddle.
Assemble the grinder, then grind the seasoned meat through the medium die into the mixer bowl. Use plastic wrap to push all of the meat through the grinder. Add the sun-dried tomatoes, cheese, and basil to the bowl, then mix for 30 seconds on speed one, slowly add the ice water, then 30 seconds on speed two.
Transfer the sausage mixture to the sausage press in 5 lb. batches. Stuff into medium hog casings. Tie off, then poach at 180 F. to an internal temperature of 140 F. Transfer to an ice bath to chill completely. Cut apart and refrigerate or freeze.