[CAN] Cranberry Pepperettes

Post by **redzed** » Thu Jul 25, 2013 19:09

Last fall I tasted some pepperoni sticks with cranberries that a friend made. He did not offer the recipe so I came up with my own and it turned out quite good: medium spicy, sweet and with a bit of tang from the erythorbate and buttermilk. I made a total of 7kg using pork from picnic, shoulder and sirloin. Also threw in 1kg. of Canada Goose breasts.

Recipe for 1 kg.

Pork 70/30 (you can add up to 30% beef)
Salt - 15g
Cure #1 - 2.4g
White pepper - 2.5g
All spice - .5g
Paprika - sweet 4g
Paprika - hot 3g
Hot chili powder - 2.5g
Fresh garlic - 2g.
Dry cranberries - 100g (I used Craisins brand)
Buttermilk powder - 15g
Sodium erythorbate - 6g.
Red wine - 50 ml

Grind the more fatty pork with 4.5mm plate, then grind everything with a 6mm. Mix with the remaining ingredients and refrigerate for 24 hours. Like with kabanosy, take care not to overmix so that the sausage will have a crumbly appearance when snapped in half. Stuff into 22mm colagen.

Smoke for 3 hours at 55°C then at 86°C for 30 minutes. Do not shower or subject to cold water bath! (reference here to the product, not the sausage maker

) Hang at room temp for a couple of days to dry and get that wrinkled look.

Cabonaia · Post by **Cabonaia** » Thu Jul 25, 2013 19:15

Hey Red those look marvelous! I have had too busy a summer to make much of anything, but see a window of opportunity in August, and my family has put kabanosy at the top of my list. I want to try your pepperettes on them.

Question re hot paprika plus red pepper in your ingredients list. I read somewhere hot paprika is just sweet paprika with cayenne added. Is that so? I don't have any hot paprika but I do have some lovely Hungarian sweet. So I could just adjust some sweet with some cayenne and have hot. Or could I....?

Cheers,
Jeff

Post by **redzed** » Thu Jul 25, 2013 20:38

I'm sure that there are mixes that bring up the heat in ordinary paprika by spiking it with cayenne. I used Hungarian Pride of Szeged brand, so I hope that they used only the spicy Hungarian grown variety. But in the end, all ground capsicum is a "paprika" , so in Hungary they would call cayenne pepper also a "paprika". (Where is Gulyas when we need him?)

When you will be making the cranberry pepperettes, use what you like and adjust the heat accordingly.

Chuckwagon · Post by **Chuckwagon** » Thu Jul 25, 2013 22:15

Beautiful sausage Chris! The color is very attractive. How about a photo of a cross-section? Very interesting recipe. Grats for the Brats!

Best Wishes,
Chuckwagon

sawhorseray · Post by **sawhorseray** » Thu Jul 25, 2013 23:40

A beautiful piece of work Chris, I really like the idea of cranberry flavor in sausage! RAY

Chuckwagon · Post by **Chuckwagon** » Fri Jul 26, 2013 02:55

Hey Chris, I've just got to know. Is that your backyard in the photo? I've been to Vancouver Island and I saw the gardens. Absolutely beautiful. And Ray will be up to check out those sawhorses holding your smokesticks. First class!

Best Wishes,
Chuckwagon

Post by **redzed** » Fri Jul 26, 2013 05:54

Yes CW that is my backyard, and a hell of a lot work the way everything grows here. About 25 feet back of the sausage is a drop-off and the golf course. In the distance we see the Salish Sea (Known as the Strait of Georgia until a couple of years ago), then the snow covered mountains on the mainland.

I will take a pic tomorrow from my balcony. Nice place and we consider ourselves to be lucky living here.