Ingredients with Measurements:
- 2 lbs. horse meat, ground
- 1 lb. pork fat, diced
- 1 tbsp. salt
- 1 tsp. black pepper
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 cup red wine
- 1/4 cup ice water
- 2 tbsp. corn syrup solids
- 1 tsp. sodium erythorbate
- 1 tsp. sodium nitrite
- Hog casings
Special equipment needed:
- Meat grinder
- Sausage stuffer
- Thermometer
Step-by-step instructions:
1. In a large bowl, combine the ground horse meat, diced pork fat, salt, black pepper, paprika, garlic powder, and onion powder. Mix well.
2. In a separate bowl, mix together the red wine, ice water, corn syrup solids, sodium erythorbate, and sodium nitrite.
3. Pour the liquid mixture into the meat mixture and stir until well combined.
4. Chill the mixture in the refrigerator for at least 1 hour.
5. Soak the hog casings in warm water for 30 minutes.
6. Attach the sausage stuffer to the meat grinder and fill it with the chilled meat mixture.
7. Stuff the meat mixture into the hog casings, twisting the casings every 4-6 inches to form individual sausages.
8. Prick the sausages with a fork to release any air pockets.
9. Preheat the oven to 350°F.
10. Place the sausages on a baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 160°F.
11. Remove from the oven and let cool for 5-10 minutes before serving.
Time:
Preparation time: 30 minutes
Chilling time: 1 hour
Cooking time: 20-25 minutes
5. Temperature:
Oven temperature: 350°F
Internal temperature of sausages: 160°F
Serving size:
Makes approximately 12 sausages
Nutritional information:
Calories per serving: 240
Fat: 18g
Protein: 16g
Carbohydrates: 2g
Sodium: 470mg
Substitutions for ingredients:
- Pork fat can be substituted with beef fat or lamb fat.
- Red wine can be substituted with beef broth or chicken broth.
- Corn syrup solids can be substituted with honey or maple syrup.
- Sodium erythorbate and sodium nitrite can be omitted, but the sausages may have a shorter shelf life.
Variations:
- Add diced onions or jalapenos to the meat mixture for added flavor.
- Use different spices, such as cumin or chili powder, to change the flavor profile.
- Substitute the hog casings with collagen casings or natural sheep casings.
Tips and tricks:
- Keep the meat mixture and the hog casings as cold as possible to prevent the fat from melting.
- Prick the sausages with a fork to release any air pockets and prevent them from bursting during cooking.
- Use a meat thermometer to ensure the sausages are cooked to the correct internal temperature.
Storage instructions:
- Store the cooked sausages in an airtight container in the refrigerator for up to 1 week.
- Freeze the sausages for up to 3 months.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the sausages on a baking sheet and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the sausages on a platter with sliced cheese and crackers.
- Cut the sausages into bite-sized pieces and serve on toothpicks as an appetizer.
- Serve the sausages on a bun with your favorite toppings, such as mustard, ketchup, or sauerkraut.
Garnishes:
- Sprinkle chopped parsley or cilantro over the sausages for added color and flavor.
- Serve with a side of pickles or olives.
Pairings:
- Serve with a glass of red wine or a cold beer.
- Pair with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted potatoes
- Grilled corn on the cob
- Coleslaw
- Baked beans
Troubleshooting advice:
- If the sausages burst during cooking, prick them with a fork more thoroughly next time.
- If the sausages are dry, add more fat to the meat mixture.
Food safety advice:
- Always cook horse meat to an internal temperature of 160°F to kill any harmful bacteria.
- Wash your hands and all equipment thoroughly before and after handling raw meat.
Food history:
- Horse meat has been consumed by humans for thousands of years and is still a popular meat in many cultures around the world.
Flavor profiles:
- Horse meat has a slightly sweet and gamey flavor that pairs well with spices and red wine.
Serving suggestions:
- Serve the sausages hot or cold, depending on your preference.
- Slice the sausages and serve over pasta or in a stir-fry.
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