Making homemade sausage is not as daunting and difficult as it may sound. Sausage is really just a mixture of ground meat, fat, salt, pepper, other spices, herbs, onions, peppers or other diced foods. Have you ground your own hamburger meat? If so, making homemade sausage is just a few easy steps before grinding the meat.
The best sausage balances the ratio of meat, fat and spices. Store bought sausage can contain up to 50% fat, however, you can reduce the fat amount to 25% to 35%, if desired, and still produce great tasting sausage. Sausage fat below 20% is not recommended as a certain amount of fat is needed to impart good flavor and help bind the meat links together.
Equipment Needed
A meat grinder. If desired, a sausage stuffer and sausage casings. You do not have to use a sausage stuffer if making patties, however if making links, a sausage stuffer aids in producing well formed, tight links. Sharp knives Large bowls
Sausage Preparation
Put your meat in the freezer for up to 1-2 hours to get the meat very cold. Sausage is typically made with pork meat, but lamb, beef or wild game can also be used. Cut your meat and fat into 1 1/4 to 1 1/2 inch slices. Put the slices into a bowl surrounded with ice to keep the meat cold. After cutting all the meat, mix the meat, fat and your desired spices together. Put the meat mixture back in the freezer for up to 30 minutes. Grind the meat mixture in your meat grinder. Use a medium to coarse grinding plate. If making sausage patties, form the ground meat into the patties and refrigerate before use. If making links, place a casing onto the sausage stuffer's tube. Leave a tail of at least 6 inches off the end of the tube for tieing off later. Let the sausage come out of the sausage stuffer in one long coil, you will make the actual links after you have extruded all of the meat. Make the links. With two hands, pinch off what will become two links and tightly spin the casing at both ends. Work the links until they are pretty tight. Tie off the excess 6 inches of casing that you previously allowed for. Refrigerate the links until you are ready to cook and eat.
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There is nothing more delicious than a fresh, hot tamale. If you take your time and make these tamales with loving care, you will receive lots of compliments.
4 pounds boneless chuck roast
4 cloves garlic
3 (8 oz.) pkgs. dried corn husks
4 dried ancho chiles
2 tablespoons vegetable oil
2 tablespoons all purpose flour
1 cup beef broth
1 teaspoon cumin seeds
1 teaspoon ground cumin
2 cloves garlic, minced
2 teaspoons fresh oregano, chopped
1 teaspoon red pepper flakes
1 teaspoon white vinegar
Salt to taste
1 tablespoon salt
9 cups masa harina
Directions
Place the beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as the water boils, reduce heat to a simmer and cover the pot. Let simmer for 3-1/2 hours, until the beef is tender and shreds easily with a fork.
After the beef is done, remove from pot, reserving 5 cups of cooking liquid. Discard the garlic. Allow meat to cool slilghtly. Shred into small pieces with 2 forks.
Meanwhile, place corn husks in a large container and cover with warm water. Allow husks to soak for 3 hours, until soft and pliable. You may need to weight them down with an inverted plate or heavy can.
Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove the stems and seeds. Crumble and grind the chilies in a clean coffee grinder or with a mortar and pestle.
In a large skillet, heat up the oil. Mix in the flour and allow it to brown slightly. Pour in 1 cup beef broth and stir until smooth.
Mix in the ground chilies, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir in the shredded beef and cover. Let simmer for 45 minutes.
Place the lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add in the masa harina and beat at low speed until well mixed. Pour in the reserved cooking liquid, a little at a time, until the mixture is the consistency of soft cookie dough.
Drain the water from the corn husks.
Flatten out each corn husk, one at a time, with the narrow end facing you. Spread 2 tablespoons of the masa harina mixture onto the top 2/3 of the husk.
Spread 1 tablespoon of the meat mixture down the middle of the masa harina.
Roll up the corn husk, starting at one of the long sides. Fold the narrow end of the husk down onto the rolled tamale and tie with a piece of butchers' twine.
Place wrapped tamales into a steamer basket. Steam over boiling water for one hour, until the masa is firm and holds its shape. Make sure the steamer doesn't run out of water.
Serve immediately, allowing each person to unwrap their own tamales.
Keep leftovers inside their husks and store them uncovered in the refrigerator.
=> Authentic Mexican Tamales Recipes: Mexican Tamale Relish
Delicious over your hot tamales or other meats like beef, pork and chicken. Try adding plums for an additional flavor boost.
8 large medium ripe tomatoes, peeled and chopped into 3/4-inch chunks
2 cups firm apples, chopped
1-1/2 cups fresh peaches, chopped
1-1/2 cups fresh pears, peeled and chopped
1-1/2 cups onion, finely chopped
1 cup celery, finely chopped
3 tablespoons whole pickling spices
2-1/2 cups lightly packed brown sugar
2 teaspoons pickling salt
1-1/2 cups apple cider vinegar
Directions
Place the tomatoes, apples, peaches, pears, onion and celery into a heavy pot. Stir in the pickling spices, brown sugar, pickling salt and vinegar. Bring to a boil, while stirring constantly.
Reduce heat to medium and simmer until mixture is thick; stirring occasionally to prevent sticking. Cook about 45 minutes.
Pour the fruit relish into hot jars, leaving 1/-inch head space. Adjust caps. Process for 15 minutes in a boiling water bath. Cool jars. Store relish in a cool, dry place.
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