Homemade Sausage Making

Yesterday I used up the last bag of goose breasts in making two different salami. The first is a cooked salami based on a product made by a smaller, but well known sauasage plant in Western Canada. Pictures and recipe follows. I also started a wild goose and duck fermented salami and will post a progress report in a couple of days.

Cooked salami with goose and pork

I made a total of 8 kg, using one third Canada goose breasts and two thirds pork. The commercial salami that this is based on contains pork and beef, but I don't know the proportions. The spice combination and proportion is pretty close to what is used in the commercial salami, but I omitted the flavolin and phosphate. It also asked for sodium erythorbate, but I went a bit further and used a salami "conditioner" sold by Stuffer's Supply. That mixture contains corn syrup solids, dextrose and sodium erythorbate. Instead of generic paprika I used hot Hungarian paprika and slightly increased the amount of mustard seeds. I don't know what the production process is at the sausage plant, so I followed my own. The wine is also my idea.

The end result was very satisfactory to me and rated excellent by three others who have tried it so far. It has absolutely no gamey flavour, very slight tang and sweetness, and the rest of the spices blend very well without any single one predominating. It will work very well on a kaiser with some cheese, lettuce and tomato or cubed and served with smoked cheddar cheese an appetizer. This recipe is definitely a keeper!

Recipe for 1kg

340g trimmed Canada goose breasts
660g pork (lean butt and very lean hind leg meat and 100g back fat)

15.5g salt
2.5 prague #1
2g finely ground black pepper
1g cracked pepper medley
.5g Hungarian hot paprika
.8g coriander
.5g caraway, toasted and ground
5 tbs. yellow mustard seeds
.5g garlic powder
6g salami conditioner
40 ml. red wine (modified by request of author)
60 ml distilled water (modified by request of author)

Meat ground all together through large 20mm plate. All dry ingredients mixed in and ground with 4.5mm plate. Mixed well and packed, then refrigerated overnight.

Next day added the wine, water, mixed thoroughly and stuffed into Novatone brand tan coloured fibrous casings. Dried and set for a couple of hours at room temp then smoked with cherry at 120-140° for three hours. Poached for approximately 30 to 40 minutes until 152° internal temp.

It certainly looks nice. Is the 400 ml of water and wine correct for one kilo?

Thanks Ross, you ought to get work as a proofreader! The amount of liquids I gave was what I thought I used for 8kg. But I had actually used 1 metric cup of wine (250ml) and at 2 least cups of water (500ml). When adding liquids I go by feel of the mass, rather than strict adherence to any recipe.

So the above recipe should be edited to 40ml. red wine and 60ml. water.

Thanks again.

Beautiful looking salami Red, great job! I saw casings that size at Cabelas awhile back and will buy some on my next visit to Reno. What size funnel tube is used for stuffing casing like that? I assume a ice bath right after 152° is reached? Never made salami but I want to give it a shot. RAY

sawhorseray wrote:Beautiful looking salami Red, great job! I saw casings that size at Cabelas awhile back and will buy some on my next visit to Reno. What size funnel tube is used for stuffing casing like that? I assume a ice bath right after 152° is reached? Never made salami but I want to give it a shot. RAY

The tan casings give sausage that deep red brown colour after smoking and the are strong so that you can stuff them tightly. I just used the largest tube I have to stuff, a 20mm. Stuffing goes really fast. And yes, I did bathe them in frigid water after the 160° hot tub.

Ross, our ol` pal Chris on Vancouver Island has 400 ml. (over a cup and a half) of liquid going into only 1 kilo (2.2 lbs.) of meat. I`m sure it`s a typo (or maybe a "hypo"), and he`ll get back to us on this matter. If not, will you send me some drinking straws? However, the salt and cure in his recipe are smack on the button! It looks like a great sausage to me... just a bit wet. Sausage snorkeling anyone?
Redzed, we`re teasing you! Heck... just... "dry up"! (har, har, har!)

Best Wishes,
Chuckwagon

Chuckwagon wrote:Ross, our ol` pal Chris on Vancouver Island has 400 ml. (over a cup and a half) of liquid going into only 1 kilo (2.2 lbs.) of meat. I`m sure it`s a typo (or maybe a "hypo"), and he`ll get back to us on this matter. If not, will you send me some drinking straws? However, the salt and cure in his recipe are smack on the button! It looks like a great sausage to me... just a bit wet. Sausage snorkeling anyone?
Redzed, we`re teasing you! Heck... just... "dry up"! (har, har, har!)

Best Wishes,
Chuckwagon

The salami is meant to be thrown into the blender and consumed as a high protein breakfast smoothie! Actually CW, if you can edit the recipe to read 40ml. wine and 60ml water it would be great.

Thanks

A high protein breakfast smoothie!
I'll change it when I stop laughting Chris!

Best Wishes,
Chuckwagon