How sausages - it's crazy not to use this membrane

How sausages - it's crazy not to use this membrane -

sausages are probably my favorite type of sausage, both to make and eat, and it's all thanks to the strainer one culinary worlds most interesting and useful ingredients. Unfortunately it is also one of the most bizarre ingredients in research, and that scares some people off, which is nothing tragic.

The food gods always reward the bravery, and here is your price will be a very wet sausage patty, and extremely tasty, surrounded by a housing which literally melts into the meat. Moreover, things like meatloaf, or even whole roasts, can also benefit greatly by being wrapped in the magic membrane.

As I recommended in the video, be sure to get large chopped pork butcher. Things in the case of the meat is ground too finely, and probably too thin. I would say a fat content of about 25 to 30% would be ideal here. And yes, of course other minced meat will work using the same technique.

the same butcher you get the pork from should also be able to connect with strainer, but if for some reason they can not, it is easy to find online. I think it is worth the effort, as anyone who appreciated these can attest. I really hope you give this a try soon. Enjoy!

Ingredients for 4 sausages:

1 1/2 pound ground pork coarsely (about 25% fat)

2 teaspoons salt kosher

1 teaspoon black pepper

pinch of cayenne pepper

1/4 cup chopped pistachio

2 tablespoons dry apricot dice

1 rounded teaspoon fresh sage leaves finely sliced ​​

1/2 caul fat book (it will be enough for probably 8 sausages, with extra to spare)