Skinless Hot Sausage
Every fall lucky hunters find themselves facing the same problem––what to do with last year’s unused meat! Why not just thaw it out, trim it up, sort out the good from the bad, and turn it into skinless sausage for a fraction of the cost of store-bought?
4 1/2 lbs beef chuck, marbled (2.1 kg)
1/2 lb fresh beef fat (227 g)
2 1/2 tbsp pickling salt (48.7 g)
1 tsp Prague Powder #1 (5.7 g)
1 1/2 tsp coriander, ground (2.55 g)
1 1/2 tsp garlic powder (4.65 g)
1 1/2 tsp onion powder (5.4 g)
2 1/2 tsp anise seed, ground (4.5 g)
2 1/2 tsp dry mustard powder (5.75 g)
1 1/2 tbsp Ancho chili, ground (12.6 g)
2 1/2 tbsp red pepper flakes (15.8 g)
2 tbsp corn syrup solids (27.6 g)
1 cup non-fat dry milk (94.6 g)*
1 cup ice cold water (236 ml)
32mm cellulose casing
1. Chill beef and fat to 34°F (1°C), grind one time through a 3/16” (5mm) plate.
2. Combine ground beef and fat with remaining ingredients, mix together well until mixture is sticky and batter like.
3. Stuff meat batter into cellulose casing, tie into 5-6” (13-15 cm) links, and refrigerate overnight to cure.
4. Next day, cook product in a 170°F (77°C) hot water bath until it reaches an internal temperature of 152°F (67°C)*.
5. Remove product from water bath, shower with cold water until internal temperature of the sausage drops to 110°F (43°C).
6. Cut away the casings, shower briefly with hot water to remove surface grease, dry at room temperature for 1 hour.
7. Refrigerate product up to 7 days or vacuum seal and freeze up to 6 months.
Pink curing salt #1 (Prague Powder #1, Insta Cure #1) is important in the production of homemade sausage because it inhibits the growth of bacteria, reduces spoilage, and improves the color and flavor of the finished product.
*The USDA recommends that the internal temperature of fresh sausage reach at least 160°F (70°C) when checked with a quick-read digital thermometer.