Text 33864, 109 rader
Skriven 2010-01-24 14:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
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     Title: Estonian Blood Sausages (Verivorstid) Pt 2
Categories: Sausages, Offal
  Servings: 4

           Part II The Stuffing

The nice thing about working with such a liquid-y sausage is that an
expensive sausage stuffer isn't necessary. Also, most of the risks
of sausage-stuffing don't apply: You don't need to worry about
working the meat too much and thereby making it dense and
unappetizing, and you don't need to worry about the filling getting
too warm so the fat emulsifies.

First, get a large pot of water simmering on the stove, which will
be used to poach the sausages, the first half of their cooking.

All you need, really, is a funnel and some kind of round implement
to push the blood mixture through it. The handle of an ice-cream
scooper worked particularly well. The funnel was from the hardware
store.

First, you need to prepare the casings. They should we rinsed very
well and soaked in a couple changes of water before using.

Cut them into 18-inch lengths and put them in a bowl nearby. To
begin, take a stuffing and work one end of it open so you can get a
finger inside. This next part is a little obscene, but necessary:
holding the end of the casing open, blow into it to inflate it
completely. Don't put your lips on it! Just blow into it from a
distance of a couple inches.

Next, fit it onto the funnel's tube and hold it firmly there. It's
easier with two people: one to hold the casing to the funnel, the
other to scoop the mixture into the top. One person needs to push it
down into the casing, while the other works the mixture down the
casing so it doesn't clog up near the top.

The casings should be filled less than three-fourths full and not
bulging. When they cook the filling will expand, and if it's too
full it could burst during the poaching process. This can be rather
disastrous with such a viscous sausage filling.

Leaving plenty of empty casing on both sides, wrap a short length of
kitchen twine tightly across both open ends and tie a tight square
knot. Lower them carefully into the simmering water, ensuring it's
not boiling and set a timer for 15 minutes.

If the sausages float, they probably have an air pocket. After 5
minutes, once the blood has had time to coagulate, puncture the air
pocket carefully with a pin or small knife. The sausage may leak a
little bit, but it will repair itself once the escaping blood
coagulates in the hole.

After 15 minutes, remove the sausage carefully and allow to dry. It
can now be cooled and refrigerated for two or three days until the
final cooking, or used immediately.

  From: Thepauperedchef.Com
 
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     Title: Estonian Blood Sausages (Verivorstid) Pt 3
Categories: Sausages, Offal
  Servings: 4

           Part III The Crisping

The final stage of cooking is essential, where the sausages crisp up
in the oven. The contrast of textures--crisp skin with smooth
interior--is hugely pleasurable, and a large part of the sausages'
success.

Traditionally, a large roast of pork will be served at the same
time. Christmas was a time of festivity, and so Estonians would wait
to slaughter a pig until then, serving both a roast and the
sausages, plus sauerkraut, and roasted potatoes. The accumulated fat
and juices from the pork roast are the ideal medium in which to cook
the sausages, which is what you see below.

However you could also roast them separately with plenty of lard and
perhaps some thin slices of salt pork or bacon draped over them.
They need about an hour at 350F.

We had a huge tray of sauerkraut with apples and a slow-roasted
fresh ham, and of course the potatoes. There is something eternal
about the combination of pork, potatoes and sauerkraut.

The flavors were good enough to build the cuisines of half of
Eastern Europe--rich pork, creamy potatoes, the deep tang of
sauerkraut. The blood sausage fits right in. They are meaty in the
way the pork isn't, and it's welcome.
                                                      
  From: Thepauperedchef.Com             
 
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Cheers

YK Jim


... Behold the power of the mighty sausage.

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