(no subject)

[madbaker]

This week's Resolution Recipe: Saucisson Noisette.

1000 g pork shoulder butt
250 g pork back fat
73 g peeled hazelnuts
25 ml red wine
18 g sugar
3.5 g white pepper (half ground, half cracked)
3 g curing salt #2
1 g tarragon
1/8 tsp starter culture
20 g dry milk

Boil hazelnuts for 5 minutes in a pot of water with 1 tsp baking soda to loosen skins. Drain, rub dry on paper towels, and coarsely grind. Chop the meat and mix everything together. Cold smoke overnight with no wood chips. Hang for 2-3 months for 30% weight loss.

What worked: So far, everyone has liked it and it's very pretty. Sweetish but with quite a bit of tang. Still quite moist inside, despite most of the weight loss happening early.

What didn't: I forgot to put the dry milk in. No big deal, but it does allow a longer curing time while maintaining moistness. The nuts weren't crunchy as I expected - although someone rightfully pointed out that this would likely only happen if the nuts were waterproofed.

Will I make it again? Into the regular rotation, sure.

Comments

[aryanhwy.livejournal.com]

Hazelnuts, interesting.

Are they just there for extra fun, or are they integral for the sausage itself? (I'd like to know how much problems I'd run in to by omitting them.)

[madbaker.livejournal.com]

You could make this recipe without them and it would work fine. That said, the name is "Noisette" - hazelnut. So it's kind of integral.