Guinness Irish Stew Sausage

hey welcome to Phoenix kitchen today we're making Guinness Irish stew sausages with Irish whiskey mustard let me show you how we did it all right the first thing we're going to do is get our meat ready for this so when I make Irish stew I use a beef and lamb combination uh normally I have a leg of lamb and I cut that up and Cube it I did not have a leg of lamb on hand but my local supermarket had a one PB pack of lamb cubes for making stew so I grabbed that and for my beef I went ahead and grabbed a 2 lb chuck roast so we're going to make a three lb batch of sausages total uh the good news is all I have to do is open the lamb it's already cubed up and then we'll get the steak cubed up and ready for the grinder [Music] all right now we're going to go ahead and gather our seasonings and get those ready to go normally if you watch me make sausages I do this part first but that meat was not frozen it had just been sitting in the fridge because I picked it up this morning morning at the supermarket so it needs a chance to get really nice and cold um almost Frozen so that we can run it through our grinder and get a good clean grind so that's in the freezer now and that's going to be in there for about 45 minutes or so and we'll go ahead and get these ingredients together you'll notice we've got our usual suspects salt and pepper got a little curing salt because we're going to slow cook these uh on the smoker we do have fresh garlic and fresh onions rather than powder because you would find that in the stew so I want some nice diced chunks that we can bite into um we're also going to be using potatoes uh we're not dicing those I bought a bag of diced frozen hash brown potatoes just to make my life easier not having to cut up all those little small cubes we'll get everything weighed out and ready to go recipe is down below [Music] [Music] [Music] [Music] [Music] [Music] all right we've got our meat out of the freezer it's nice and cold so it should go through pretty well we got our stand mixer set up with our grinder attachment on we're using our coarse dye uh because we do not want this to be a mushy sausage we want to have some texture remember we're we're eating a stew here once we've got everything ground we'll go ahead and add in our seasonings and our Guinness then we'll add in our onions and garlic and potatoes I will tell you doing this voice voice over after having eaten the product on future versions and I'll put it this way in the recipe I would definitely cook the onions the garlic and the potatoes to about the halfway point uh they really don't get fully cooked during the smoke process and the onion and garlic are very strong because of the rawness and the potatoes don't have the flavor that they should so the that I would change next time because these things were delicious they just weren't perfect and what I would change to make them that way is those onions garlic and potatoes can just all go together into a skillet sauté them till they're about halfway done they just start to soften you know get those seasoned up with their own salt and pepper let them let them build some flavor then cool them down they need to be cool to put them in the sausage obviously because you don't want the heat from that to start cooking the sausage from the inside as you stuff them so we're going to cool it down then we'll add it to our mixture that's the one change that we would [Music] [Music] make [Music] [Music] all right with everything all mixed together appropriately we're going to go ahead and set up the stuffer and get these things loaded into the casings all right as with all of our sausage making videos here we're going to load this into our stuffer we want to make sure that we put it in and pack it down a little bit we don't want any little air bubbles in our sausages we want to get that packed in as neatly as we can uh we're going to be using hog casings today 32 to 35 mm those have been soaking in some lukewarm water for about 30 minutes now that's getting the salt off the outside since these come packed in salt as a preservative we will also when we get ready to load those casings onto the extruder we will open them up and run a little bit of the water through the inside to wash out that salt and get those loaded on and get the sausages [Music] stuffed all right as I said we don't want any air so we're going to slowly bring some sausage out to the end of our extruder tube we don't need it hanging out but we just want to fill that tube up so that we don't have any air going into the end of the [Music] casings all right we're going to leave about an inch and a half 2 Ines of casing off the end of the extruder so we can tie a knot and then we'll just pull it the rest of the way on make sure that it's nice and tight up against our sausage and then we're going to not hold it tightly but just enough to keep it from flying off we want a nice controlled fill so that we can get these sausages as plump as we're looking for I'm going to go ahead and fill them all the way because I'm going to be twisting as I go rather than making one large coil and twisting them later when we do that we want to leave a little room to pinch um as I do this you know you can pick up whatever method you want but I always go away first then the second one twist back toward me and we just keep alternating but you can do it any way that you want to what you're looking for is just a nice tight twist that way as the casings dry overnight in your fridge those will be ready for you to snip with your scissors the next day to have individual links so we're going ahead and get these all filled up and ready to go and put those into the fridge let those casing shrink down and dry out overnight and we'll get them on the smoker the next [Music] [Music] day [Music] all right we've got all of the casing stuffed everything wrapped and on our wire rack ready to go into the fridge they're looking good so far all right so the next day we get us a nice Cal bed started and throw on a big chunk of Hickory we're going to get these things smoked up to an internal temp of 150° they come out beautifully we put them straight into an ice bath because we want them to stop the cooking process and then we pull one that we kept warm to check are we juicy yes do we have good texture absolutely nice tight casing good binding it's absolutely amazing great sausage so once you cut it into it you can see the chunks of potato you see the chunks of onion so now we need some sides to make our meal complete we're going to go ahead and cook some cabbage we're going to cook that starting out with bacon because you know everything's better with bacon so we're going to go ahead and cut up a good bit let it get all of that nice Bacon Fat rendered down to cook the Cabbage we're going to slice our head in half and then again into quarters and we'll go ahead and C carve out the core then we're going to slice it up just into some pieces and add olive oil and salt and pepper um you can add a little bit of garlic but I'm telling you with these sausages as you serve this together there's definitely enough garlic in that sausage to carry the dish totally up to you and your preference though if you want to add a little go for it so we're going to get this into our pan with our bacon and that rendered Bacon Fat to cook in as this starts to wilt down I'm going to go ahead and add in a can of Guinness because that's going to really give us a little uh a little extra flavor bring some sweetness to that cabbage and we'll just let that simmer now we're going to make our mustard here's the ingredients recipe is down below we get our dry ingredients and then our wet ingredients which includes the uh vinegar and the Irish whiskey we're going to whip that together and as we're whipping this together we'll throw in a nice chunk of butter and let that melt down um into our mixture we'll have a couple of egg yolks that we're going to add and then allow everything to thicken up you can see we're starting to thicken we're going to add that butter and as it melts it'll start to thicken you definitely want to keep stirring because you do not want this to to Scorch or scald before we add our egg yolks we're going to separate those obviously we're going to go ahead and beat them and we're going to add just a little bit of our hot sauce to the egg yolks to temper them we need them to come up otherwise if you just pour the egg yolks in you get scrambled eggs uh and that's not what we're looking for so we'll go ahead and beat that in let those egg yolks temper and then we're going to add them to the sauce and continue stirring until it's ready uh then it's going to just be placed over the top of our dish there we go absolutely beautiful I will admit this is the first time I've ever done this and I ended up with a couple of little pieces of scrambled eggs nothing bad but it was it was aggravating still delicious though just so you know so as we finish letting this set and simmer so that it thickens up a bit we go ahead and plate up that cabbage we throw a couple of the sausages across the top and then we drizzle our Irish whiskey mustard sauce over the entire dish serve it with some crusty bread absolutely amazing St Patrick's Day dish 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 entered in the giveaway

Channel: Phoenix Kitchen

Views: 243

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Id: 8yNV3xBYaWw

Length: 14min 6sec (846 seconds)

Published: Mon Mar 25 2024