SKINLESS SAUSAGE RECIPE RECIPES

Steps:

• Chill all grinder parts, including die with ¼" holes, in freezer until very cold, about 1 hour. Chill a large stainless-steel bowl in refrigerator until cold. Place pork in a single layer on 2 plastic wrap–lined baking sheets; cover and freeze until meat is very firm but not frozen, about 1 hour.
• Combine salt, fennel seeds, black pepper, cayenne, paprika, smoked paprika, and red pepper flakes in a small bowl; set aside.
• Grind pork on high speed, 3–4 pieces at a time, into chilled bowl (keep second baking sheet in freezer until ready to use). If grinder clogs (meat will look pink, not red and white), clean die and cutter before continuing.
• Add garlic and mix gently with your hands just to begin to distribute, about 20 seconds. Sprinkle reserved spice mixture evenly over pork and knead, rotating bowl, until spice mixture is evenly distributed and a light film has formed on the side of the bowl, about 1 minute.
• Add wine; knead until mixture holds together and is very stiff (it will spring back when pressed), about 1 minute. (Don’t overmix or sausage will be crumbly.)
• Form ¼ cup sausage mixture into a 3"-diameter patty; press into palm. Extend hand with meat, palm facing down. If meat sticks for at least 5 seconds, it is sufficiently mixed. If not, continue to knead in 15-second intervals until it passes the palm test.
• Wrap patty in a small sheet of foil to form a flat packet. Cover and chill remaining mixture.
• Cook foil-wrapped patty in a small skillet (not nonstick) over medium-low heat until meat is cooked through, about 4 minutes per side. Let rest 2 minutes.
• Unwrap patty and cut in half; it should hold together. If not, save for another use—like pasta sauce!—and try again.
• Place casings in a large bowl under cold running water and let sit, allowing water to overflow and flushing water through casings (take care not to tangle!) until softened, about 2 minutes. Slide 1 casing onto stuffer nozzle, leaving a 6" overhang (do not tie). If casing is too long or tangles, cut in half and work with 1 piece at a time.
• Pack a handful of sausage mixture very lightly into stuffer. Working with a partner and with stuffer on high speed, use plunger to push meat through, gradually filling casing; gently slide filled casing off nozzle onto a baking sheet as you go.
• Fill casing firmly but don’t overstuff (mixture will tighten when links are twisted, and overfilled casings will burst when cooked). As casing fills, lightly prick air bubbles with sausage pricker. Leave at least 6" of empty casing at the end. Repeat with remaining casing and sausage mixture.
• Tie off 1 end of casing, making knot flush with meat. Starting 6" from knot, pinch off a 6" length, squeezing on both sides. Twist link toward you 2 rotations. Starting 6" from link, pinch off another 6" length, squeezing on both sides, and twist link away from you 2 rotations. Repeat, alternating direction of twists, until you can’t make another 6" sausage. Squeeze out extra meat; tie off casing.
• Note: If casing bursts, pinch off on both sides of tear, squeeze out meat in the middle, and tie off casing. Begin again as from the start. Prick each sausage link in 3 places with sausage pricker (this helps prevent bursting). Arrange links on a parchment-lined baking sheet and chill, uncovered, to dry out casings, at least 12 hours.
• Using kitchen shears, cut casing between links to separate.
• DO AHEAD: Sausage mixture can be made 4 hours ahead (longer and meat will begin to cure); chill. Sausages can be made 3 days ahead. Cover and chill. Alternatively, freeze on baking sheet until frozen, then store in resealable plastic freezer bags up to 3 months. Defrost 12 hours in refrigerator before cooking.

Steps:

• The most important thing is to use the right equipment and I would suggest the following: a 2-gallon cast iron Dutch oven, a high BTU gas stove, and a large stainless steel chef's spoon.
• Use high heat to preheat the Dutch oven and add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. (Normally I use Manda's sausage because it has little fat, however at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.)
• Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.
• Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste.
• Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.
• At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. (This is what we do commercially; it allows the seasonings to marry.)
• When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important!
• After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming.
• If Manda's brand sausage is not available, any lean smoked sausage can be substituted. You may have to remove any excess grease from the pot after frying down an unknown sausage.
• For a richer jambalaya substitute turkey stock for the chicken stock called for above.
• If no stocks are available, then chicken soup base can be used. Be careful with your seasoning, as bases are usually full of salt.
• Alternate Method:
• The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. Therefore, after the rice has steamed for 25 minutes, use the paddle to gently fold in the meat and seasonings into the cooked rice. This should only be done once or twice, the rice will loose a lot of heat and the rice will break apart.
• Also note, I do not add salt to my jambalaya. This is because I like to use herbs, tasso and seasonings to satisfy the need for salt. I would suggest having the table set with salt shakers and a selection of hot pepper sauces.
• Plate Presentation: