Cubano Sausage

hey welcome back to Phoenix kitchen today we're taking the classic Cuban sandwich and turning it into a delicious sausage let's see how we did it all right the first thing we did was gather all of our ingredients that we need for the sausage and get all of our spices measured out this is a cured sausage so you see there the pink salt that I just set down uh we're going to use salt pepper garlic and onion powder obviously uh cumin and a few other spices in addition to the zest of limes and oranges with a little bit of their juice to get that classic pork roast flavor that would be on a Cuban sandwich adding to these from the Cuban sandwich we're going to have ham we're going to have swiss and we're going to have dill pickles we'll go ahead and get those all cubed up for our sausages then we'll be ready to grind our meat and mix everything together [Music] [Music] [Music] now as it says in the recipe down below once you've Juiced your limes and your oranges we're going to go ahead and fill up the rest of our one cup measuring cup with water to finish out the amount of liquid that we need for our sausage so we're going to go ahead and get our cheese our ham and our pickles cubed up and ready for the sausages you have to keep in mind what size sausages you're making we're going to be using pork casings uh 32 to 35 mm pork casings so will be going through uh a normal brw size extruder so I'm going to cut these into about 1/4 in cubes that way they'll fit in the sausage uh they'll go through the tube easily and we'll be able to still encounter a good bite as we eat the sausage and tell that we're biting into these chunks we'll be able to see them clearly through the sausage um and it's just going to be the perfect size if we get too big we'll have problems fitting them through the extruder and if we get too small uh particularly with the cheese it can just melt and end up oozing out and getting everywhere and not really giving you what you're looking for texture-wise from your sausage at the end so we'll go ahead and get these cut up into those qu inch or so cubes and weigh those out we're at 225 Gams on each ingredient the Swiss cheese the ham and the pickles and then we'll be ready to go ahead and dice the meat [Music] [Music] all right so today we're going to be working with a pork butt for our sausage now I already have 2 and 1/2 lbs of meat just under 2 and2 lbs of meat that I pulled from the freezer uh from other projects that were left over already diced so I'm actually taking a good chunk of this pork butt uh from the Boneless side and I'm going to set that aside and that is going to become some Buckboard bacon uh which is nice just because of the way that's almost rounded uh you can really cut off some thick slices and it makes uh wonderful additions to sandwiches instead of using strips uh one of the reasons you'd want to make bacon out of something this shape we're going to go ahead and cut the remainder of the meat off of the bone uh it doesn't really matter what shape because all we're going to do is Cube it up and grind it anyway and as we get that cut off we'll weigh that out to make sure we have the appropriate amount uh to make our 5 lb batch that's how the recipe is going to be listed down below I'm making a full 5 lbs here because I know for a fact that I love Cuban sandwiches and I know for a fact that this recipe is great because I've had it already uh so I'm just showing you today to share it with you uh we'll get this all cut up and ground up and be ready to mix things together [Music] [Music] all right today we're going to be using the 4 mm Dy we're looking for kind of a a medium ground on this we'll go ahead and get everything ground through and then we'll mix in our seasonings [Music] all right so the first thing that we're going to add to this is all of our dry ingredients we want to be able to get those mixed thoroughly um you know you can do this in your stand mixer if you want but you have to be really careful about not over mixing uh because we're not quite ready to emulsify that fat we don't want to turn this into a hot dog uh we do want it to emulsify some so that we get a nice tacky binded sausage um but we don't want to over mix so we're just going to go through and we really want to make sure that as we Twist and Turn we think about the blades of a mixer uh that's going to include kind of pushing in as we fold from the outside fold from the bottom pick it up flip it squeeze it get that seasoning mixed thoroughly or else you'll end up with some bland bites of sausage and some overpowering bites of sausage once we've got our spices all blend it in Thoroughly then we're going to go ahead and add in the zest um once we've got it mixed then we can add in our liquid the liquid will loosen the sausage up a bit which really helps us then to mix in those big chunks and get them mixed thoroughly if you try to mix the big chunks while this sausage is this tight and tacky it it's a near impossibility uh to get it mixed thoroughly so the moisture will really help uh to get that done once everything's uh all mixed together and distributed as evenly as possible we'll get our stuffer loaded and get these into the casings [Music] all right we're going to go ahead and load this into our stuffer uh I'm spraying the stuffer with just a little non-stick oil you vegetable oil canola oil whatever you want uh it just helps the gasket to slide more smoothly and keeps your equipment working properly so you don't have to replace that gasket as often uh one thing to note here I use a 5 lb s sausage stuffer and we're making a 5 lb batch however we've added about a pound and a half of ingredients with the ham the Swiss cheese and the pickles so it will not all fit and to make things cleaner and easier I'm going to stuff about 3 3 and 1/2 lb in here I want to leave a few inches from the top so that as we MX the the plunger down into the stuffer we don't start to ooze out the sides and across the top it just keeps things a little cleaner uh we'll stuff all of those then we'll come back and grab the remainder uh to finish stuffing all right so we've got the stuffer set up and we're going to go ahead and bring that plunger down we want our sausage mixture to come all the way to the tip of our tube the reason that we're doing that is that we don't want to push air into our casings right you'll see many people making sausage videos where they have to run through with a poker and they're they're getting all these air bubbles out so that their sausages don't explode when they cook them you know it's easier if you simply don't put the air in to start with not saying this will take out 100% of the air but you won't have nearly as much so we're using natural PK casings if you've never done this before they're going to come packed in salt that's why these are in a bowl of water it rinses that salt off and introduces pliability back into the uh casings and what we're doing here is opening it up and we're running some of that water through the middle to get the the salt out of the inside you don't want big salt pockets as you're trying to eat your sausage so we just work that down it also helps to unwind the casing which makes it slide just a little easier onto the extruder we take a little bit of the water and we moisten the extruder that also helps to lubricate it so that the casings can slide on easily uh we get that on load them all the way up we leave an inch and a half 2 in off the end so we can tie a knot and then we just bring it all the way then bring that knot all the way to the tip to get all the air out then we're ready to start loading our sausages we can do it one of two ways we can load and twist load and twist or we can simply load the entire uh casing and then twist individual links which is what I'm going to do today if you want to do that you're not going to stuff it all the way full otherwise you have no room to work because this method is going to involve us deciding how long the sausage is going to be pinching a spot down so we can make the Twist and as we do that we're going to stuff the sausage that we're twisting into a full thickness by moving some of that sausage up as we twist and then we obviously want to leave a little bit of casing on the end as we pull it off to be able to tie up that last sausage so we've got everything loaded on here and we're going to get this knot tied and go ahead and get this thing started [Music] after we've got our links Twisted we go ahead and take that end piece get it all nice and thickened up get a knot tied just as close to the end of that as possible to hold it in place and then we're going to go ahead and roll these up and place them on a wire rack all of our sausages will go onto the wire rack which will set on this pan in the refrigerator overnight uh the overnight is for a couple things uh without using uh an accelerator for the Cure um we're going to need to give it 12 hours for the Cure to work uh we also want our casings to dry and Shrink up uh as they dry out that's really going to help them to adhere to the Smoke also the next day uh you can speed up this process a little bit if you need to setting them under a fan uh particularly if you're not using the curing salt and you can go ahead and eat immediately or if you're using a cure EX accelerator uh you could do that but at any rate we're going to go ahead and do it the long way we're going to set them in the fridge overnight so we're going to go ahead and get another casing loaded up and get all of this cased and ready to go in the fridge [Music] [Music] [Music] all right so it's been all the way to the next day and these are out of the fridge everything has dried up nicely I've been able to go ahead and clip these apart we're going to get a fire started now you notice we're going to use a very small coal bed pushed all the way to the end of our Firebox as far away from the cooking chamber as possible just one nice big log very low slow Flames we're going to close this door down to about 3/4 and generate a lot of smoke at a very low temp we get everything onto the smoker and close it up now it looks like a lot of smoke SM and we talk about generally when we're barbecuing we want Clean Smoke uh you'll notice we do have tinges of blue so it is clean we have enough air flow but we're keeping it restricted down below uh 150° and generating that lot of smoke because these sausages need time to really soak up that flavor you'll see after just 1 hour we're starting to get some coloration on them and then we close it back up we come back to check and what we'll see is that nice beautiful color starting to develop on these they smell amazing at this point we are cooking these with Hickory today uh as you look you can see the chunks of pickles the chunks of cheese you can see the spices we know they're going to be amazing so we bring them in we put them in an ice bath because we want to shrink that casing down and make it nice and snappy go ahead and heat one up so that we can test it we cut into it there's a nice chunk of pickle get a crosssection you can see those as we cross-section the other half you can see the ham up top with no seasoning and the Swiss cheese there Ooey and gooey so we made a mustard aoli that is Cuban flavored and inspired recipe down below made plantains and Cuban black beans to make a little Cuban sandwich absolutely amazing sausage we're giving away a five piece cast iron Lodge cookware set when we hit 1,000 subscribers all you have to do is like a video and subscribe to the channel to be entered in the giveaway

Channel: Phoenix Kitchen

Views: 421

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Id: XRnj6OzJ-gM

Length: 16min 40sec (1000 seconds)

Published: Sat Apr 13 2024