Tuesday, 26 April 2016

The Complete Art & Science of Sausage Making

The Complete Art & Science 
of Sausage Making
150 Healthy Homemade Recipes 
from Chorizo to Hot Dogs
By Tonia Reinhard 
with Brendan Reinhard, Brent Mitchell
Trade Paperback, 272 pages

Yes, you read that correctly. Healthy and homemade.... Sausages! Sausages to be proud of and feel good about. No guilt sausages. No mystery ingredients.

Sausages of every kind, from all over the world. Fresh, smoked, fermented, cooked... you name it. Even vegetarian sausage. And would you believe vegan? Yes! Vegan sausages.

This book gives you the tools, the know how, and the courage to get started on your own sausage making. I'm getting hungry just thinking about it. Sausage anyone?

From the Back Flap:

Make delicious, succulent sausage at home.

Learn the secrets of making tempting homemade sausage in your home kitchen with Tonia’s easy-to- follow, mouth-watering recipes. Making sausages is an ancient art that has made a huge comeback in recent years, and while there is a science to making sausages, Tonia takes all the guesswork out of it, making it a fun, safe and exciting project for your home kitchen. She provides all the information you need to get started — from details about the right tools and equipment to an explanation of just how healthy sausages can be when you use the right ingredients and seasonings.

There’s an extraordinary variety of recipes that are influenced by sausages from all over the world and that feature a wide range of flavors, from classics like pork, beef, lamb, chicken and turkey to more adventurous options like wild game and fish — and even vegetarian and vegan sausages.

Tonia also makes meal planning easy, suggesting pairings for your sausages to showcase your efforts.

Green Chorizo

Green chorizo hails from Toluca, Mexico, and has a truly unique color and flavor profile. Its deep green color makes a stark contrast to the more common Mexican chorizo, which is a deep reddish color. The inclusion of leafy greens and herbs makes it a nutrient-packed entrée sausage that goes well with any meal.

You can use 1⁄2 cup (125 mL) frozen spinach instead of fresh, but first let it thaw completely, then press out excess liquid.
If you use your hands to mix the ground meat, have a bowl of water nearby in which to dip your fingers. This will help keep them from getting too sticky.

Health Facts
Spinach has moved well beyond being the favorite food of a cartoon sailor. It is rich in several essential nutrients, as well as the phytonutrient betaine, which has cardioprotective effects.

•    Blender
1⁄4 cup    water    60 mL
3 oz    flat-leaf spinach, trimmed    90 g
2    serrano chile peppers, seeded and minced      2
1⁄2 cup    packed fresh cilantro leaves    125 mL
1⁄2 cup    packed fresh parsley leaves    125 mL
3 tbsp    green pumpkin seeds (pepitas)    45 mL
1 tbsp    minced fresh oregano    15 mL
2 tsp    garlic powder    10 mL
2 tsp    kosher salt    10 mL
11⁄2 tsp    freshly cracked black pepper    7 mL
1⁄2 tsp     ground cumin    2 mL
1⁄4 cup    cold water    60 mL
2 lbs    trimmed boneless pork shoulder     blade roast, chilled  1 kg 

4 to 5 feet    32/35 mm hog casing, soaked     120 to
 150 cm

1.    In a large saucepan, bring water to a boil over medium-high heat. Add spinach and boil for 15 seconds or until wilted. Drain and squeeze out liquid, then let cool completely.

2.    In blender, combine spinach, chiles, cilantro, parsley, pumpkin seeds, oregano, garlic powder, salt, pepper, cumin and cold water; purée until smooth. Set aside.

3.    Cut pork into pieces small enough to fit in the throat of your grinder. Using the coarse grinder plate, grind pork into a large bowl or stand mixer bowl.

4.    Add spinach purée to the ground pork. Using your hands or the stand mixer paddle attachment, mix until purée is evenly distributed, white strands appear in the mixture and a handful of the mixture holds together.

5.    In a small skillet, over medium-high heat, sauté a small amount of the sausage mixture until no longer pink. Taste the sample, then adjust seasonings as desired.

6.    Stuff sausage mixture into prepared casing. Twist into 8 links, each about 6 inches (15 cm) in length.

8 sausages

Courtesy of The Complete Art & Science of Sausage Making by Tonia Reinhard, Brendan Reinhard & Brent Mitchell © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

Tonia Reinhard is the Director of the Coordinated Program in Dietetics and a Senior Lecturer at Wayne State University in Detroit, Michigan. She is also the Course Director for Clinical Nutrition at the School of Medicine at Wayne State and Adjunct Faculty in nutrition at the University of Detroit Mercy School of Dentistry, and she is a Fellow of the Academy of Nutrition and Dietetics. Tonia has served on the Governor’s Expert Committee on Childhood Obesity and is a past President of the Michigan Academy of Nutrition and Dietetics.

Tonia has worked as a clinical dietitian and done outpatient counseling in hospital and physicians’ offices. Her previous positions include Manager of Clinical Nutrition at Crittenton Hospital and Director of the MSU Expanded Nutrition Education Program in Macomb.

Tonia has authored several publications ranging from technical papers to articles for dietitians, various health care practitioners, and consumers, as well as five books. In addition to publications, Tonia presented lectures to many diverse groups including dietitians, nurses, teachers, physical therapists, medical students, dental students, industry trade groups and community groups from Virginia to Kuala Lumpur, Malaysia. The topics have included nutrition care process, nutrition and disease, nutrition in childhood, vitamins and health, and gastrointestinal disease and nutrition. Tonia resides in Washington, MI.