4
8
Add the fat, and continue to puree. Keep the mixture co ld.
5 Chop or fold in th e spices a nd fresh herbs, plus other ingredients. The spices shou ld be fine ly ground , a nd the herbs finely minced.
6 7
9
Do a poach test (see page 325). Adjust the bind e r as needed.
Smoke the sa usage (optional). For hest res ul ts, the wet-bulb temperature should not exceed 56 ' C / 132 ' F during smoking. Cook so us vide or steam at temperature indicated. To past e uri ze, hold at cook in g tempera tu re for time indicated o n page 1路184. Plunge into cold water or usc a co ld -wa ter shower.
1Q
Stuff or mold the sausage.
Salt
Peel sa usages if they are in removable casings.
Cook
O~~er ingr:edients __ - ~i!ling) (scaling)~B_in_d_e_r~~~~-(s_c_a_li_ng) (' C) (' F)
o nions, min ced
100%
c hes nut puree (s tore- bou g ht ) fine breadcr umbs
20%
10%
c hest nut fl o ur
5%
whole egg
8.5%
soy protein co nce ntrate
7.0%
egg white
16.2%
egg yo lk
4.4%
Sicilian pistachios
11.0%
bl ack truffles, option al
7.0%
glycerin mono stea rate
2.00%
sk im milk powder
1.85%
ln sta Cure No.1
0.15 %
dextrose
0 .20%
~----~
Act iva RM
5%
nl a
55
4.4%
nl a
61
142 For alcoho l reduction , co mbin e 14.7% cog nac, 11 % Madeira, and 3.7% white port, and reduce to one-eighth of star tin g volume.
60
140 For hot-smoke d version, air-dry for 3 0 min afte r st uffin g. Smoke for 90 min at 70 ' C I 158 ' F a nd 85% re la tive humidit y. Poac h a t 70 ' C I 158 ' F to core temperature of 68 ' C I 154 ' F. Plunge in co ld water for 2 min . Re fri ge ra te until co ld , a nd p ee l.
55
130 Add so dium citra te to boiling water, a nd blend in c heese until smooth . Cool. Blend with meat. Slice frozen bread very thinly. Wrap cooked, un cased sausage in bread sli ce, and fry in butter until c risp.
55
130 Reserve 25% of pork fatback , a nd c ut into 1 e m I Y2in c ub es. Blanch in boiling water for 10 s, a nd then coo l. Fold into the sa usage mix along with th e pistac hio s before st uffing.
65
149 For alcohol reduction, reduce two pa rt s dry she rry a nd o ne pa rt cognac by ha lf, and coo l co mpl ete ly.
0 .6 %
82
13%
a ppl e, sma ll dice
Note
5.4%
18 0 Combine flour, puree, milk, a nd ha lf of the foie gras fat. Bring to boil. Chill. Emulsify blood into mixture, and reserve. Sweat apples a nd onions in re mai nin g foie gras fat until very tender. Deglaze with Ca lvados. Chill . Co mbin e ap pl es and onions w ith fatback, bread crumbs, Act iva, a nd seaso nings. Fold in blood, and mold . Before _ CO()~ in g, bla~ch in boilingwaterfor 1 min . 130
-+--------~
: 4.5 %
' Act iva or
0.22 %
pol yp hosp hate 0.09 % blend (not both )
-------
sodium c itrate
0 .2%
pullman loaf. frozen (see note)
as needed
4%
n/ a
4.6 %
Ac t iva
2.5 %
nl a
------路----
Sic ilian pistachios, peeled
18 %
Micro crys ta llin e ce llul ose (A vi ee l CG 200, FMC BioPolymer brand)
7%
ln sta Cure No. 1
0 .55%
whole egg
11.0%
sod ium case in a te
0.4%
0 .25 %
MEAT AND SEAFOOD
239