Sausage Making by Ryan Farr Page B

refrigerate overnight. Alternatively, you can vacuum-seal the farce.
   7. Pour the ale into a shallow baking dish, transfer to the freezer, and chill until the ale is semi-frozen, about 40 minutes.
   8. Transfer the meat to the bowl of a food processor, add half of the semi-frozen ale and process for 1 to 2 minutes. Add the remaining ale and continue processing until smooth, 4 to 5 minutes longer. Note: The temperature of your meat during this mixing step is critically important. Its temperature should never rise about 40°F/4°C; work efficiently during this step of the process. Depending on the size of your food processor, you may need to do this step in batches. Fold in the chilled backfat.
   9. Spoon 2 tbsp of the meat mixture into a nonstick frying pan and spread into a thin patty. Cook the test patty over low heat until cooked through but not browned. Taste the sausage for seasoning and adjust as necessary.
10. Stuff the meat into the beef bung (see page 31) ; the bierwurst should be about 5 in/12 cm in diameter and 10 in/25 cm long. Let hang, refrigerated, overnight.
11. Smoke the bung (see page 43) at 170°F/77°C, until the internal temperature reaches 145°F/63°C, 45 to 60 minutes. Remove from the smoker, let cool slightly, then transfer to a refrigerator and let stand, uncovered, overnight. When you’re ready to eat the sausages, slice thinly with a sharp knife.

BLOOD BOLOGNA
    YIELD: ONE 3-LB/1.4-KG LOG
    Boneless pork shoulder (or a combination of cuts, about 75% lean, 25% fat), cut into 1-in/2.5-cm cubes
U.S. MEASUREMENT: 1.90 lb
GRAMS: 844
% OF TOTAL (100%): 54.00
    Diced bacon
U.S. MEASUREMENT: 1 / 3 cup
GRAMS: 95
% OF TOTAL (100%): 6.10
    Nonfat dry milk powder
U.S. MEASUREMENT: 1 / 3 cup
GRAMS: 68
% OF TOTAL (100%): 4.35
    Fine sea salt
U.S. MEASUREMENT: 1 tbsp + 3 / 4 tsp
GRAMS: 31
% OF TOTAL (100%): 2.00
    Mustard powder
U.S. MEASUREMENT: 2 1 / 4 tsp
GRAMS: 5
% OF TOTAL (100%): 0.34
    Coarsely ground black pepper
U.S. MEASUREMENT: 1 1 / 2 tsp
GRAMS: 3
% OF TOTAL (100%): 0.17
    Ground coriander
U.S. MEASUREMENT: 1 / 2 tsp
GRAMS: 1
% OF TOTAL (100%): 0.09
    Cure No. 1 (see page 15)
U.S. MEASUREMENT: 1 / 2 tsp
GRAMS: 3
% OF TOTAL (100%): 0.22
    Pig’s blood
U.S. MEASUREMENT: 1 1 / 2 cups
GRAMS: 313
% OF TOTAL (100%): 20.00
    Coppa di Testa, diced
U.S. MEASUREMENT: 8 oz
GRAMS: 173
% OF TOTAL (100%): 12.73
    Beef middles or bung, rinsed
    This is an unsmoked variation on bologna that uses pork blood in place of water. You can order pig’s blood from any good butcher shop. Often it will come frozen, which is fine; in that case, rather than freezing it as indicated in step 5 of the recipe, you’ll want to let it thaw until it has a slush-like consistency.

   1. Place the pork shoulder and bacon on a rimmed baking sheet, transfer to the freezer, and chill until crunchy on the exterior but not frozen solid (see page 23) .
   2. In a small bowl, add the milk powder, salt, mustard powder, black pepper, coriander, and Cure No. 1 and stir to combine.
   3. Nest a large mixing bowl in a bowl filled with ice. Grind the meat through the small die of the grinder into the bowl set in ice (see page 24) .
   4. Add the spice mixture to the meat and stir with your hands until well incorporated; the mixture will look homogenous and will begin sticking to the bowl (see page 25) .
   5. Press a sheet of parchment paper or plastic wrap directly on the surface of the meat to prevent oxidation, then cover the bowl tightly with plastic wrap and refrigerate overnight. Alternatively, you can vacuum-seal the farce.
   6. Pour the blood into a shallow baking dish, transfer to the freezer, and chill until semi-frozen, about 40 minutes.
   7. Transfer the meat to the bowl of a food processor, add half of the semi-frozen blood and process until the liquid is incorporated into the meat and the mixture begins to look sticky, 1 to 2 minutes. Add the remaining blood