Skinless Sausage Recipes
If your spouse is the least bit squeamish about handling or eating natural casings, it’s doubtful he or she will enjoy the craft, at least not in the traditional sense. So rather than turn them off at the outset, exercise patience and explain the many virtues of skinless sausage. Bring your counterpart into the fold gently and you may have a sausage making partner for life, or at the very least, you’ll have diffused the situation so you at least can enjoy this rewarding craft.
There are three methods that my wife and I have used in the past to make the skinless franks shown on page 261. The first is the least expensive, but it’s also painfully time consuming. First, a measured amount of meat is ground and mixed together with the appropriate ingredients. After the mixture is taste tested to see if it meets approval, it’s divided into equal portions, placed into a food processor, and emulsified into a fine batter. The batter is formed into medium-size meatballs and then wrapped in a single piece of cellophane. This contraption is rolled/shaped into a 1 inch diameter link. Next, it’s carefully unwrapped and placed onto a cookie sheet. The procedure is repeated with the remaining paste and the resulting links are refrigerated overnight to cure.
Next day, carefully place the cured franks onto mesh drying screens. Set the screens on the oven racks, and set the oven temperature to 150°F (66°C), or at its lowest possible setting. Prop open the door leaving a 1 to 2 inch crack for moisture to escape; hold for about an hour. Insert the probe end of an oven thermometer into the center of one link, being careful not to break the link apart. Increase the oven temperature to 170°F (77°C) and hold until the alarm signals that the skinless franks have reached the objective of 152°F (67°C). USDA suggests an internal x
temperature of 160°F (70°C). Remove the franks from the oven and lay them on a clean drain rack. Shower (spray) with cold water until the internal temperature of the product drops to 110°F (43°C). Hold at room temperature to bloom. See more about blooming on page 152. This method of forming skinless sausage is monotonous process, that produces mediocre results and not something you want to do on a regular basis.
The second method utilizes a cellulose casing like the ones used by commercial wiener makers, except that home sausage makers aren’t equipped with high speed linkers and automatic peelers to strip off the casing before it’s consumed. Nonetheless, this type of skinless frank can be made at home without too much trouble. You will need to purchase a small amount of cellulose casings before you begin.
Once again, start this process by following the skinless frank recipe instructions on page 271. After the meat and ingredients have been fine ground and emulsified into an acceptable paste, pack it into the hopper of your sausage stuffer. Slide a length of 24/26mm cellulose casing onto the 3/8” (0.97 cm) sausage funnel leaving about 1” (2.5 cm) dangling from the tip of the funnel. Begin to feed the meat paste through the sausage stuffer system and into the cellulose casing, being particularly careful not to over fill the casing or it could burst when you begin to hand tie it into individual links. Collagen must be tied between each link or they will unravel during the cooking operation.
After all of the meat paste has been stuffed into the cellulose casing and the links properly tied, place them into a 170°F (77°C) hot water bath. Hold at this temperature until the franks are fully cooked at an internal temperature of 152°F (67°C). USDA recommends an internal temperature of 160°F (43°C).
Remove the cooked links from the hot water and shower with cold water until the internal temperature of the franks drop to 110°F (43°C). Hang at room temperature for about an hour to cool thoroughly. Then, use a pair of sterilized shears to make a slit in the casing; remove casing and discard. What remains is a true skinless frank, made in much the same way as the franks we are accustomed to buying at the local supermarket.