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Home Stove California Farm Smoked Pork Tea Sausage

California Farm Smoked Pork Tea Sausage

Name: How to cook California Farm Smoked Pork Tea Sausage - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 9 pounds
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Smoked Pork Tea Sausage

Pork sausages are usually 20% fat. Tea sausages are 33 % fat and are made from the most valuable parts of the porkmeat, the hams and the bacon. Served on toast and crackers and bread. An expensive delicacy, like french pâte. Here is how to make these at home in your food processor. Tea sausage stuffing is made with rum and blackberry syrup. It was served during high tea as a special treat. Hence the name. German high tea snack servers have bread rolls with sausage, fish, shrimp and pickled vegetables on the bottom, cakes with fruit in the center and sweet muffins with candy on the top.

Ingredient

Food ration :

2 people, 9 pounds

Cooking time :

5 days

1,367

grams, 3 pounds baconfat trimmed from a large whole pork shoulder. Cut into thick strips like store bought bacon

2,920

grams, 6 pounds, lean trimmed shoulderpork meat, cut into the same length and thickness as the bacon and boiled. Freeze the remaining shoulder pork, bone and meat, to make other recipes

75 grams

pink butchers salt

1 Tsp

Nutmeg, ground

2 Tsp

sweet paprika powder

1 Tsp

smoked paprika powder

1 Tsp

black pepper

1/4 Tsp

ground ginger

cardemon seeds, ground

garlic cloves, minced

12 Tbs

blackberry syrup

12 Tbs

Rum

mm natural hog casing for 9 pounds

12 cups

hardwood chips for smoking

Half

chimney of mesquite charcoal

Cooking instructions

* Step 1

Put metal cup with hardwood chips on flame on stove till self igniting and smoking, about 15 minutes. Trim the cap of side bacon from the shoulderpork, weight, mine was about 3 pounds. Cut side bacon in thick strips like sliced bacon. Hang over rack in airfryer oven. Place smoking hardwood chips in cup on bottom of oven. Cold Smoke in airfryer oven at 140F degrees, two hours. Put smoked bacon in freezer to cool to 32F degrees.

* Step 2

Trim lean ham meat from shoulder till you have twice as much as you have bacon, about six pounds. Freeze leftover pork shoulder to make other recipes. Cut lean pork in long strips, same thickness as smoked fat bacon strips. Boil hamstrips one hour, cool. Mix spices with few Tbs of water to cover each piece of meat. This delicacy uses cooked ham and cold smoked bacon to be cured with spices for preservation, make sure you thoroughly mix the ingredients. Cool to 32F degrees.

* Step 3

Bundle 2 strips of cooked ham and one strip of smoked bacon fat and feed into sausage grinder. Make one half pound meat ball at a time. Weight. Freeze lightly.

* Step 4

Make blackberry syrup. Boil half a cup of blackberries with half a cup of water and half a cup of sugar, stir, boil ten minutes. Pour into foodmill over a mesh sieve into a container. Press syrup through mesh sieve, leave any seeds behind in mesh, the seeds will ferment the syrup and spoil it. Store in sterilized mason jar, good till next harvest.

* Step 5

Pulse half pound meat ball through food processor, 40 seconds, scrape sides and then pulse 20 seconds, to make a mince type stuffing.

* Step 6

Drizzle Tbs of blackberry syrup and Tbs of rum over each portion, stuff in hand held sausage stuffer with wide stuffing tube. Make half pound sausages, larger ones at both ends to use up left over stuffing. Make one at a time to keep stuffing cold.

* Step 7

Stuff half pound sausages in 43 mm pork casings. Rest overnight in refrigerator so the casing dries and tightens over the stuffing. Then cold smoke 12 hours, in the grill with hardwood chips and mesquite charcoal, dry 12 hours, smoke 12 hours, dry 12 hours. Repeat four days in a row. Ready for your enjoyment and for your guests. After cold smoking, the tea sausages will look like this.