Kamil Perry
Parsley and cheese sausage is a delicious treat that can be cooked in a variety of ways, including grilling, frying, and broiling. This sausage is often made with ground pork, lamb, cheese, and parsley, and can be formed into rings or coils. The key to achieving the perfect texture and flavour lies in the meat-to-fat ratio, salt content, and cooking temperature. In this discussion, we will delve into the art of preparing and cooking mouth-watering parsley and cheese sausage. We will explore the ingredients, techniques, and cooking methods to ensure a juicy and flavourful sausage that can be enjoyed in a variety of dishes.
Explore related products
What You'll Learn
Preparing the meat and fat
Firstly, you will need to decide on the type of meat you want to use. Pork is a popular choice for this type of sausage, specifically pork butt or pork shoulder, as it has the right amount of fat. Cut the pork into small, manageable pieces. If you're using a grinder, it is recommended to cut the meat into 1-2 inch square pieces. This will make it easier to feed the meat into the grinder.
Next, you will need to prepare the fat. For a classic sausage, use pork fat, also cut into small pieces. The ratio of fat to meat is important. A minimum of 20% fat is recommended for a good sausage texture. If you are using a leaner cut of meat, you may need to add additional fat to reach this ratio.
Now it's time to grind the meat and fat. If you are using a meat grinder, it is best to chill the meat and the grinder attachment in the freezer for about 15 minutes before grinding. This will help keep the meat cold during the grinding process and prevent fat smearing. Use a coarse grind plate for a rustic texture. Feed the meat and fat through the grinder, alternating between the two. Once everything is ground, run it through the grinder again to thoroughly mix the meat and fat.
At this stage, you can add your seasonings. Parsley and cheese are the stars of this sausage, so be generous with these ingredients. Finely chop the parsley and grate or dice the cheese. You can use a variety of cheeses, such as Provolone, Romano, Parmesan, or Mozzarella. Add salt and pepper to taste, and any other desired seasonings. Mix everything together by hand until the ingredients are evenly distributed.
Your meat and fat mixture is now ready for the next step in your sausage-making journey!
Goat Cheese Cooking: A Beginner's Guide
You may want to see also
Mixing the ingredients
To make parsley and cheese sausage, you will need a meat grinder and a sausage stuffing attachment. If you don't have these, you won't be able to make the sausage.
First, cut the pork butt and fat into small pieces. Set up the meat grinder with a coarse grind plate and feed the meat through, alternating meat and fat. Once it is all ground, feed it through again to thoroughly mix the meat and fat.
Next, it's time to mix in the other ingredients. Add salt, pepper, parsley, and cheese to the meat and mix well by hand. You can also add other ingredients like basil, garlic, and olive oil. Make sure the cheese is diced or grated small enough so it doesn't clog the sausage stuffing attachment.
Once everything is mixed together, cover the bowl with plastic wrap and place it in the fridge overnight. This will allow the flavours to meld and the sausage to become more flavourful.
Macaroni and Cheese: Jamaican Style Cooking Guide
You may want to see also
Preparing the casing
When preparing the casing, it is also important to consider the type of casing you will be using. Lamb casing, for example, is skinnier than regular hog casing. If you are making Italian ring sausage, or Chevalatta, sheep casings are typically used, giving the sausage a softer bite.
To prepare the casing for stuffing, set up your sausage-stuffing attachment with the smallest attachment. Apply olive oil to the outside of the stuffing attachment to help the process. Hold the casing, cupped in your hand, and pour olive oil over it. Thread the casing onto the attachment and slide it all the way on until it is 1 to 2 inches from the end.
It is also important to note that the type of cheese you use can impact the preparation of the casing. When using harder Italian cheeses, it is recommended to dice the cheese into smaller pieces to prevent clogging at the exit of the stuffing cone. Grating the cheese instead of dicing it is another option to consider.
Juustoleipa Cheese: Cooking Tips and Tricks
You may want to see also
Explore related products
Stuffing the casing
Firstly, prepare your sausage casings by thoroughly rinsing them inside and out. You can use lamb casings, which are skinnier, or hog casings, which are larger. Rinse the casings under cold water, ensuring that water runs through the entire length of the casing. Then, place the rinsed casings in a bowl of warm water and let them soak for 30 to 60 minutes.
Before stuffing the casings, prepare your sausage mixture. Start by cutting your meat (such as pork butt) and fat into small pieces. Feed the meat and fat through a meat grinder, alternating between the two. Once ground, feed the mixture through the grinder again to thoroughly mix the meat and fat. Add your desired amount of salt, pepper, parsley, and cheese to the mixture and combine well by hand. If you are using harder Italian cheeses, dice them into smaller pieces to prevent clogging when stuffing the casings. You can also try coarsely grating the cheese.
Chill your sausage mixture before stuffing the casings. This will help the sausage hold its shape and make the process easier. Take your sausage stuffing attachment and set it up with the appropriate size attachment for your casings. Apply olive oil to the outside of the stuffing attachment to facilitate the process.
Hold the casing cupped in your hand and pour olive oil over it. Thread the casing onto the attachment, sliding it on until it is close to the end. Then, begin stuffing the casing with your prepared sausage mixture. Use your hands to gently push the mixture through the attachment and into the casing. Continue stuffing the casing until it is full, being careful not to overfill.
Finally, tie off the ends of the casing to secure your sausage. You can use butcher's twine or thin skewers to close the ends. At this point, your sausage is ready for cooking or storing. If you plan to grill your sausage, consider using bamboo skewers in a cross formation to stabilize it and prevent it from bursting.
Spring Rolls: Steak & Cheese, Frozen to Fried
You may want to see also
Cooking the sausage
If you're grilling, it's recommended to use two bamboo skewers in a cross formation to stabilize the sausage. You can also insert thick pointed dowels into the coil to hold it in place so that it can be grilled whole.
If you're cooking the sausage in a frying pan, you can slice it up and add it to pasta.
For optimal results, it's important to control the heat when cooking. Start at 100 degrees, then step up to 120-130, then 140-150, and finally 160-165 until the internal temperature of the sausage reaches 136°F. Set a timer and pull the sausage out after 1.5 hours.
If you're using a smoker, you can add bone broth for a richer, deeper flavor.
Delicious Frozen Cheese Tteokbokki: A Quick, Easy Guide
You may want to see also
