Aged Beef + Pork Fat Sausage, Chilli Sauce Recipe
Make Aged Beef + Pork Fat Sausage, Chilli Sauce Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sausage (makes ~12 small sausages / 8 servings)
Chilli Sauce
Method
Sausage (makes ~12 small sausages / 8 servings)
- 1
Prep
Chill the dry-aged beef and pork fat in the coldest part of the refrigerator for at least 1 hour, or place in the freezer for 20–30 minutes until firm but not frozen solid. Keep all equipment (meat grinder parts, bowl, knife) cold.
- 2
Soak casings
Place hog casings in a bowl of lukewarm water and a tablespoon of vinegar for 30 minutes. Rinse inside and out under running water and set aside in clean water until ready to use.
- 3
Grind meat
Using a sharp knife, trim any sinew from the beef and cut into 1-inch cubes. Cut chilled pork fat into similar sized cubes. Pass the beef and fat through a coarse grinding plate (8–10 mm) into a chilled bowl. Return mixture to refrigerator to keep cold.
- 4
Seasoning
In a small bowl combine kosher salt, pink curing salt, black pepper, ground coriander, ground fennel, smoked paprika and red pepper flakes. Sprinkle the seasoning over the ground meat. Add the chilled ice water and 1 teaspoon chilled neutral oil.
- 5
Mixing
Using a stand mixer with paddle attachment on low, or by hand with a sturdy spoon, mix the meat and seasonings for 2–4 minutes until the mixture becomes sticky and cohesive (protein development). Do not overheat — keep bowl over ice if necessary. Mix until fat is evenly distributed and the mix binds.
- 6
Test and rest
Cook a small 1-inch patty in a skillet until cooked through and taste. Adjust seasoning if needed. If increased seasoning is added, incorporate carefully. Once ready, transfer sausage mix to a piping bag or bowl and refrigerate for 20–30 minutes to firm.
- 7
Stuffing
Fit a sausage stuffer or large-bore funnel with prepared hog casing. Slide casing onto the nozzle, leaving a tail. Fill the stuffer with the chilled sausage mixture and feed into the casing, filling gently to avoid air pockets. Aim for 3–4 inch links; twist into links and tie ends. Prick any large air bubbles with a sterile pin and press to remove air.
- 8
Rest / Cure
Hang sausages in the refrigerator (or on a rack) for 12–24 hours to allow flavors to marry and the cure to develop a slight pellicle. Keep at 35–40°F (2–4°C).
- 9
Chilli Sauce
- 10
Rehydrate chilies
Heat 1/2 cup water until barely simmering. Place dried chilies in a bowl, pour hot water over them and let soak for 15 minutes until softened. Drain, reserving 1/4 cup of the soaking liquid.
- 11
Sear aromatics
Heat vegetable oil in a skillet over medium heat. Add chopped onion and whole garlic cloves and sauté until softened and lightly browned, 5–7 minutes. This develops a sweeter, deeper flavor.
- 12
Blend sauce
Transfer rehydrated chilies, sautéed onion and garlic, quartered tomatoes, rice vinegar, brown sugar, sea salt and 1/4 cup reserved soaking liquid to a blender. Purée on high until very smooth, adding more water a tablespoon at a time if too thick. Taste and balance acidity/sweetness with additional vinegar or sugar if needed.
- 13
Cook down
Pour blended sauce back into the skillet and simmer gently over low heat for 8–10 minutes to integrate flavors and slightly thicken. Stir occasionally to prevent sticking.
- 14
Finish
Remove from heat and stir in fresh lime juice and optional toasted sesame oil. Adjust salt to taste. Allow sauce to cool to warm or room temperature; it will thicken slightly as it cools.
- 15
Strain (optional)
For a very smooth sauce, pass through a fine-mesh sieve, pressing with the back of a spoon to remove any fibrous bits. Discard solids.
- 16
Store
Keep in an airtight container in the refrigerator for up to 2 weeks. Reheat gently before serving, if desired.
