Meats and Sausages
Kosher Sausage With Oil
Kosher sausage with oil
| Materials | Metric | US |
|---|---|---|
| beef, lean | 200 g | 0.44 lb |
| beef, regular | 700 g | 1.54 lb |
| olive or vegetable oil | 100 g | 3.3 oz fl |
Ingredients per 1000g (1 kg) of materials
| salt | 18 g | 3 tsp. |
| pepper | 4.0 g | 2 tsp. |
| garlic | 3.5 g | 1 clove |
| marjoram | 2.0 g | 1 tsp. |
| cold water | 60 ml | ¼ cup |
Instructions
- Grind lean beef with 1/8" plate. Grind regular beef with 1/8" plate.
- Mix lean ground beef with cold water, salt and spices or emulsify in food processor. Add regular ground beef, oil and mix everything together.
- Stuff mixture into 32-36 mm hog casings.
- Cook in water at 176º F (80º C) for 35 minutes.
- Cool and refrigerate.
Notes
You can finish with step #3 (stuffing), which will produce a fresh sausage that must refrigerated and fully cooked before serving.
You can smoke (optional) and cook the sausage.
Use a regular olive or vegetable oil. Don’t introduce more oil than 10-11% otherwise the taste of the sausage might suffer.
A food processor may be used to chop and mix everything together which will result in the emulsified sausage type.
You can smoke (optional) and cook the sausage.
Use a regular olive or vegetable oil. Don’t introduce more oil than 10-11% otherwise the taste of the sausage might suffer.
A food processor may be used to chop and mix everything together which will result in the emulsified sausage type.
