Bushra Griffith
Cheese and parsley sausage, also known as Barese sausage, is a popular dish in Canada and the USA, particularly in New York City and the surrounding areas. The sausage is made with a combination of ground pork, lamb, cheese, parsley, and other herbs and spices. It can be cooked in a variety of ways, including grilling, frying, or broiling. In this article, we will provide a step-by-step guide on how to make and cook delicious cheese and parsley sausage at home. We will cover everything from the ingredients and preparation to the cooking process, so you can impress your family and friends with this tasty treat.
| Characteristics | Values |
|---|---|
| Type of Sausage | Italian ring sausage, also known as Chevalatta, Luganega, Barese sausage, Shivilatz, or Chivalatz |
| Main Ingredients | Pork, lamb, cheese, parsley |
| Other Ingredients | Romano, Parmesan, Provolone, mozzarella, garlic, basil, black pepper, salt, olive oil, bone broth, milk powder, dried onion flakes, mustard seed |
| Casing | Lamb casing, sheep casing |
| Cooking Methods | Grilling, frying, broiling, microwaving, slicing and frying to add to pasta |
| Cooking Temperature | 100, then 120-130, then 140-150, finally 160-165 until the INT of the sausage reaches 136*F |
| Cooking Time | 1.5 hours |
| Preparation | Cut meat into small pieces, grind meat, mix with other ingredients, stuff into casings, pierce tiny holes in the casing to prevent bursting |
| Equipment | Meat grinder, sausage stuffing attachment, skewers |
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What You'll Learn
Preparing the meat
Once you have selected your meat, cut it into small pieces. This will make it easier to feed the meat through the grinder. If you are using a grinder attachment, it is helpful to place the meat and the grinder attachment in the freezer for about 15 minutes before grinding.
After cutting the meat, it is time to grind it. Feed the meat through the grinder, alternating between meat and fat. Once all the meat is ground, feed it through the grinder again to ensure a thorough mix of the meat and fat.
At this point, you can add your seasonings. For a cheese and parsley sausage, you will need to add salt, pepper, parsley, and cheese to the meat mixture. It is important to dice the cheese into small pieces to prevent clogging when stuffing the sausage casings. Mix the meat and seasonings well by hand until fully incorporated.
Finally, cover the bowl with plastic wrap and refrigerate the meat mixture overnight. This allows the flavours to meld and the meat to rest before stuffing into casings.
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Adding cheese and other ingredients
To make cheese and parsley sausage, you'll need to add some additional ingredients to the ground meat. The exact ingredients and quantities will depend on your personal preference, but here are some suggestions:
Cheese
Cheese is a key ingredient in this type of sausage. You can use a variety of cheeses, such as sharp provolone, mozzarella, Romano, Parmesan, or Pecorino. If you're using harder Italian cheeses like Romano or Parmesan, it's best to dice them into smaller pieces to prevent clogging when stuffing the sausage casings. Alternatively, you can coarsely grate the cheese.
Parsley
Fresh parsley is an essential herb to include in your sausage. Chop the parsley finely so that it distributes evenly throughout the meat mixture.
Meat
The type of meat you use is also important. Most recipes call for ground pork, specifically pork butt, which is cut into small pieces and fed through a meat grinder. You can also experiment with different combinations of meats, such as adding lamb or beef to the pork.
Seasonings
To enhance the flavour of your sausage, you can add various seasonings. Common choices include salt, pepper, garlic, basil, and olive oil. You can also experiment with other spices and ingredients like fennel seed, mustard seed, dried onion flakes, or marjoram.
Casings
The casing you choose will impact the texture and flavour of your sausage. Lamb casing is a popular choice, as it is skinnier than regular hog casing. Sheep casings are also used for a softer bite. Remember to rinse the casings thoroughly before use, running water through the inside and outside to remove any excess salt.
Other Ingredients
To ensure the sausage holds together well, you can add milk powder (up to 3% for a fresh sausage) and aim for a minimum of 20% fat in your meat mixture. You can also add bone broth for a richer, savoury flavour.
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Mixing and seasoning
To make the sausage mixture, you'll need ground pork, cubed or grated cheese, and chopped parsley. You can use a meat grinder to grind the pork butt and fat into small pieces, or purchase ground pork. For the cheese, you can use sharp provolone, Romano, Parmesan, mozzarella, or a combination of these. If you're using harder Italian cheeses like Romano or Parmesan, grate them coarsely or dice them into small pieces to prevent clogging when stuffing the sausage casings. Add salt, pepper, and any other desired seasonings to taste. Mix all the ingredients thoroughly by hand until well combined.
It's important to achieve the right fat-to-lean ratio and salt content in your sausage mixture. Aim for a minimum of 20% fat in your sausage mixture, and adjust the amount of salt to around 1-2% of the total weight of the meat. This will ensure your sausages have a good snap and are juicy. You can also add other seasonings like garlic, basil, or olive oil for extra flavour.
If you have time, it's recommended to chill the mixture before stuffing it into the casings. Place the mixture in the refrigerator overnight, or for at least an hour. This will help the flavours meld and intensify, and will also make the sausage mixture easier to work with when stuffing the casings.
Before stuffing the sausage mixture into the casings, prepare the casings by rinsing them thoroughly with warm water, both inside and out. Soak the casings in a bowl of warm water for 30-60 minutes to soften them and make them easier to work with. You can use lamb casings, hog casings, or sheep casings, depending on your preference and availability.
Once your sausage mixture is chilled and your casings are prepared, you're ready to begin the stuffing process. Set up your sausage stuffer with the appropriate attachment, usually the smaller option, and apply olive oil to the outside of the stuffing tube. Take a casing and hold it cupped in your hand, pouring olive oil over it to lubricate it. Thread the casing onto the stuffing tube, sliding it on until it's almost at the end. Then, begin stuffing the casing with your prepared sausage mixture.
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Using a sausage stuffer
To make your own sausage, you'll need a sausage stuffer. You can choose between a manual or automatic sausage stuffer. If you're using a manual sausage stuffer, you'll need to crank the machine by hand to push the meat through the tube. Automatic stuffers, on the other hand, are powered by electricity and require less effort to operate.
Before you begin, ensure that your sausage stuffer is set up correctly. This includes assembling all the parts of the machine, such as the base, the tube, and the piston. It is important to ensure that the tube is securely attached to the base to avoid any mess or accidents.
Once your sausage stuffer is assembled, you'll need to prepare the meat mixture. This typically includes ground meat, spices, and other flavourings. It is important to ensure that the meat is cold, as this will make it easier to work with and help prevent the fat from melting out. The meat mixture should be thoroughly combined and chilled before stuffing into the casings.
When your meat mixture is ready, it's time to start stuffing the sausages. Place the casing onto the tube of the sausage stuffer, making sure it is securely attached. Slowly start adding your meat mixture to the stuffer, using the piston to push the meat through the tube and into the casing. It is important to work slowly and gently to avoid tearing the casing.
As you fill the casing, be sure to leave some space at the end to tie a knot. Once you've filled the casing to your desired length, carefully twist the casing to form individual sausages. You can then tie off the ends of the casing to secure the sausages.
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Cooking methods
To cook cheese and parsley sausage, you can grill, fry, broil, or microwave it.
If you are grilling the sausage, it is recommended to use bamboo skewers to stabilise the sausage. Thick pointed dowels can also be inserted into the coil to hold it in place so that it can be grilled whole.
If you are frying the sausage, you can slice it up and add it to pasta.
If you are cooking the sausage in the microwave, you can eat it all in one sitting.
If you are making the sausage from scratch, it is important to control the heat properly to avoid a grainy texture. It is recommended to follow a stepped heating schedule: 100, then 120-130, then 140-150, and finally 160-165 until the internal temperature of the sausage reaches 136°F. At that point, set a timer and pull the sausage out after 1.5 hours.
Additionally, when making the sausage, it is important to use a minimum of 20% fat and keep the meat as cold as possible to avoid fat smearing.
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Frequently asked questions
You will need pork butt, pork fat, salt, cheese, parsley, pepper, and lamb casings.
First, cut the pork butt and fat into small pieces. Then, grind the meat, alternating meat and fat. Next, add salt, pepper, parsley, and cheese to the meat and mix well. Finally, stuff the mixture into the casings.
Cheese and Parsley Sausage can be cooked in a variety of ways, including grilling, frying, or broiling. It is important to control the heat properly to avoid a grainy texture. A recommended heating schedule is 100, then 120-130, then 140-150, and finally 160-165 until the internal temperature of the sausage reaches 136°F.
