2+ hours alltogether
Over two kilos of cooked sausage
Beef Middles 55 mm
This sausage is based on the Italian sausage in as much as it has fennel, but there is a lot more garlic and cayenne. You can go overboard on the paprika too!
I must confess to liking beef middles, they are so easy to work with and very versatile.
2 kg Pork belly
35 g Continental curing salt – which you can buy from Weschenfelders, it has the lowest amount of nitrates
2 tablespoons fennel seeds
2 tablespoons paprika
10 crushed and finely chopped garlic cloves
1 tablespoon black pepper – cracked
1 good teaspoon cayenne
100 ml red wine vinegar
100 ml red wine
1 teaspoon sugar
Sanitize all your equipment, put the meat in te freezer for 30 minutes to chill and soak your skins.
Grind the meat with the 6 mm plate.
Add all the ingredients and mix well.
Stuff into beef middles at 55 mm.
Place in the fridge for a few hours to rest.
Cook for 90 minutes at 80ºC – I put them in cold water and bring them slowly to temperature to avoid pooling of fat.
You can add extra fat to these sausages, about 300 g cubed small, and this way they will emulsify better and not come out looking loose. I’m on a low fat diet, so I get fat in when I can.
The looseness falls away when cooked again and makes for some interesting textures.
They are delicious fried in butter, grilled, BBQ’d and used in omelettes. They are a mild to medium hot flavoured sausage, but you can make them as hot as you like.