Meats and Sausages
Kosher Sausage With Oil
Kosher Sausage With Oil
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. |
| olive oil | 112 g | ½ cup |
| cold water | 60 ml | ¼ cup |
Instructions
- Grind beef with ⅛” plate.
- Add cold water and all other ingredients and mix everything well together. Add oil and mix everything together.
- Stuff mixture into 32-36 mm hog casings.
- Stuff mixture into 32-36 mm hog casings.
- Poach in water before serving. Poaching means placing sausage in water and simmering at 164º F (73º C) until sausage reaches inside temperature of 154 - 158º F (68 - 70º C) which will take approximately 25 - 35 min. Staying within these temperatures produces a sausage that is juicy and has a great flavor.
Notes
You can finish with step #3, which will produce a fresh sausage that must be fully cooked before serving.
You can smoke and cook the sausage. Use a regular olive or vegetable oil. Don’t go much higher 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.
