Homemade Sausages/Hot Dogs....or Romanian Carnati/Crenvusti

Homemade Sausages/Hot Dogs....or Romanian Carnati/Crenvusti. I was blessed to spend some time together with my parents recently... enjoyed Christmas and New Year's together. Precious time. Time that I don't want to take for granted... it was also a time where I spent New Year's eve with my mom... making sausages. Earlier during the week, we had talked about making some traditional Romanian dishes... carnati, or sausages, was one of the things that came up. But we wanted to make the sausages using chicken as the main meat. An even though pork is most often used, my mom has been making chicken sausages for years... We grew up eating her delicious homemade chicken sausages. They were simply the best!

My mom and I settled on having a sausage making day... and got ready for that. But we decided to try something new.... to experiment and have some fun together. Now I know where I got this from...the experimenting and trying out new recipes, I mean:). In any case, we really wanted to make some homemade hot dogs or crenvusti. So we ended up doing a trial run... ended up looking for a hot dog recipe... noticed that egg white and milk were used in some of the versions, so we added them to the meat. We also used a few spices from the pantry, and then ended up grinding the meat twice.... just so that we could get that finer texture found in hot dogs. We made a few other batches of homemade sausages/hot dogs... and in the process adjusted a few things along the way. I don't know if we made hot dogs....maybe a cross between hot dogs and sausages. But regardless, we had fun together:).

Making the sausages took some time, but it was worth it. It was a real special time for me, as I spent a few good hours with my mom. Just having her by my side... would have been enough. But she helped me stuff the sausage casings, and then she tied each sausage link with thread so they wouldn't unravel... I loved our time together. Loved hearing her share stories of her own childhood...the days when her family would butcher the pig for the winter...along with pretty much everyone in their town. Plenty of sausages were made...to last through the cold weather months. All the neighbors would have sausage links hanging outside to dry... a sign they had butchered their pig:). I could see my mom enjoying our time together... making sausages from scratch...just the two of us. We made a memory.... one that I'll cherish.

I've decided to post this recipe for myself...as a memory...and also because I will be using the recipe and technique again. I'll admit this recipe may not be "professional" in nature(see note below).... but we liked them nonetheless. Hope you enjoy...

Note: I tested a new idea when making these sausages....using unflavored gelatin to hold moisture, as well as to bind the meat together.... similar to my Romanian mititei. It worked for me...the sausages weren't dry, but moist and "bouncy". This may not be the way others make sausages... there are plenty of recipes online. Most recipes require you to use plenty of fat...or at least a 4:1 ratio of meat to fat. I prefer to not add too much fat... but you can certainly do so. Also, the meat and fat should be kept cold at all times... even while mixing/grinding. I have to admit I wasn't so strict with that....

~While I posted the recipe as we made them....I am planning on making other versions(still using the gelatin technique)... but using other spices and flavors. Would love to try a sundried tomato/pesto, mushroom, roasted pepper, spinach, cheese, cumin/curry version, etc... I think I got the sausage making "bug":)

You will need:

Version #1...without gelatin

2 lbs boneless chicken thighs(no skin, but with all the other fat)*

*you can use a mixture of other meats, as well...

seasonings: feel free to add your own seasonings... fennel seeds, dried sage, dried marjoram are all good to use.

1/4 cup onion, chopped

2 garlic cloves, minced

2 tsps kosher salt, or to taste

1 tsp pepper, or to taste

1/2 tsp hot smoked paprika

1/2 tsp sweet paprika

1/2 tsp yellow mustard seeds

1/2 tsp ground coriander

1/2 tsp ground cimbru(or summer savory)

1 tsp onion powder

2 tsps sugar

1/2 tsp celery salt

1/4 cup cold water

Extra:

1/4 cup milk

1 egg white

Additional:

casings of choice...if using natural salted hog or sheep casing, soak in water and a bit of vinegar to de-salt, and then rinse.

Version #2...with gelatin powder

2 lbs boneless chicken thighs(no skin, but with all the other fat)

3 slices of bacon, optional

seasonings: feel free to add your own seasonings... fennel seeds, dried sage, dried marjoram are all good choices.

1/3 cup onion, chopped

2-3 garlic cloves, minced

2 tsps kosher salt, or to taste

1 tsp pepper, or to taste

1 tsp hot smoked paprika

2 tsps sweet paprika

1/2 tsp yellow mustard seeds

1/2 tsp ground coriander

1/2 tsp ground cimbru(or summer savory)

1 tsp onion powder

2 tsps sugar

1/2 tsp celery salt

1/4 cup cold water

Extra:

1 tsp unflavored gelatin powder

1/2 cup milk

1 egg white

Additional:

casings of choice...if using natural salted hog or sheep casing, soak in water and a bit of vinegar to de-salt, and then rinse.

Directions:

For Version 1:

1. Grind meat 2 times... if you like your sausages to be more chunkier, opt to grind only once. You want to grind the meat... as well as any fat pieces that are usually attached to the chicken thighs. Don't remove it, as it gives flavor and moistness to the sausages. You can opt to use whatever meat you want here. I used an equal amount of chicken and veal meat for one of the versions I made .... found it a bit drier with the veal because my veal was very lean and I added no extra fat...but you can use all chicken, turkey, pork, lamb, veal or a mixture and add a bit of fat.

2. To a food processor/blender, add seasonings with the water. Process/blend till until you get a smooth paste...or as smooth as you can get it.

3. Add spice paste, milk, and egg white to ground meat. Mix until thoroughly combined. Take a bit of meat and fry in a pan to check for seasoning. Adjust if necessary.

4. Fill sausages using a sausage maker( I used my Kitchenaid attachment) by loading the casing onto attachment nozzle. Tie end of casing before starting and stuff meat into casings, trying to avoid air pockets and not overstuffing. I usually use a needle to poke small holes if I find air pockets.

5. When finished with the stuffing, tie off end and pinch and twist to form 4-6 inch sausages....or you can make them smaller/bigger. Air dry in a cool place for 24-48 hours(make sure it is cold to at least 40 deg F...My garage is cold in the winter, so I'll use that). But you can also hang the sausages in a refrigerator. Or you can simply wrap in parchment and refrigerate. The sausages will sort of wrinkle after 24 hours of air drying...and even more so after 48 hours. They won't wrinkle as much if kept covered and refrigerated

Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months.

For Version 2:

1. Grind meat once...then place meat aside.

2. Make gelatin mixture.... add 1 tsp gelatin powder to 1/2 cup milk and stir to dissolve. Heat milk/gelatin till very hot, but don't boil....and don't stir it. Allow the gelatin mixture to cool slightly.

3. To a food processor, add seasonings with the water. Process till until you get a smooth spice paste...or as smooth as you can get it.

4. Add the ground meat to the food processor( where you have the spice mixture) and then add the slightly cooled gelatin/milk mixture. Process everything together until you get a fine paste. If you have a smaller food processor you may have to process the meat in batches as you don't want the meat to get too hot... and then combine everything by hand.

5. Take a bit of meat and fry in a pan to check for seasoning. Adjust if necessary.

6. Fill sausages using a sausage maker( I used my Kitchenaid attachment) by loading the casing onto attachment nozzle. Tie end of casing before starting and stuff meat into casings, trying to avoid air pockets and not overstuffing. I usually use a needle to poke small holes if I find air pockets.

7. When finished with the stuffing, tie off end and pinch and twist to form 4-6 inch sausages....or you can make them smaller/bigger. Air dry in a cool place for 24-48 hours(make sure it is cold to at least 40 deg F...My garage is cold in the winter, so I'll use that). But you can also hang the sausages in a refrigerator. Or you can simply wrap in parchment and refrigerate. The sausages will sort of wrinkle after 24 hours of air drying...and even more so after 48 hours. They won't wrinkle as much if kept covered and refrigerated.

Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months.

Veal Osso Bucco...

Veal Osso Bucco...In the winter, I like to do a few more meals using the oven. I know it's supposed to be Spring already, but sometimes it still feels like Winter here:). I love the aromas coming from a dish that has been slowly cooking for hours. The house smells wonderfully "homey" and inviting. Generally, I like to make some sort of braised dish.The slow cooking allows you to enjoy some really tender and flavorful meat. Braised dishes are great served with a variety of side dishes such as risotto, polenta, grits, mashed potatoes, pasta, rice, etc. It's a great dish to make ahead as it reheats very well and you can even freeze leftovers. Recently, I've been trying to make some classic dishes...veal osso bucco being one of them.

I first had this particular dish on a cruise ship to Alaska a few years back. I remember how tender and flavorful the meat was. I've been wanting to make it at home ever since that memorable meal on the cruise ship. Here in Montana, certain cuts of meat aren't as readily available as in a big city. You would think I wouldn't have a problem, but my butcher says that veal doesn't sell very well, so they don't stock it very often. It's too expensive, and people usually opt for another cut of meat. But every so often, you might see it on the shelf. So, when I spotted the veal shanks at my local supermarket, I instantly bought them. They only had 4 veal shanks. But I was happy for the 4! Of course, I put my other plans for dinner aside and proceeded to make the osso bucco. I checked out a few recipes online, but ended up using my America's Test Kitchen Family Cookbook for the recipe. I changed it slightly, by substituting some tomato paste for the can of tomatoes(because I prefer the tomato paste), using only 4 shanks instead of 6('cause I had only 4) , and substituting a bit of thyme for the parsley(because I didn't have any parsley). Minor changes...or not so minor:). If you don't care to use wine, you can substitute it by using all stock.

I am listing the original recipe...so feel free to do the original. The sauce isn't very thick...it is more on the "watery" side...so feel free to thicken it a bit with a bit of slurry or cook it down on the stovetop. Traditionally, the osso bucco is served over a bed of saffron risotto, a classic Italian dish. Sometimes, polenta is used as an alternative. I decided to go with the polenta, for its "peasant-like" quality and ease of preparation. We enjoyed it, even with the changes I made. Hope you enjoy...

You will need: adapted from America's Test Kitchen Family Cookbook

6 Veal shanks( you can also use beef/lamb)

6 TBS oil

2 onions, chopped

2 ribs celery, chopped

6 garlic cloves, minced

2 1/2 cups dry white wine( you can substitute stock)

2 cups chicken broth

2 bay leaves

14 oz can of diced tomatoes( I substituted 2 TBS tomato paste)

salt and pepper to taste

Gremolata

1/4 cup minced fresh parsley(I didn't have any...so I used a bit of fresh thyme)

3 garlic cloves, minced
2 teaspoons lemon zest, minced

Mix together and set aside.


Directions:

Preheat oven to 325. Adjust oven rack to lower-middle position.

Blot any moisture from the veal shanks with a paper towel. Season with salt and pepper.In a heavy pot or dutch oven heat 2 TBS of oil till hot. Brown 3 of the shanks on both sides( I only had 4 shanks instead of the 6 and I did them all at once).

Reduce heat if the fat smokes. It should take you about 10 minutes. Remove and set aside. Repeat with the remaining shanks. Heat the remaining 2 TBS oil until it shimmers (on medium heat). Add the onions, carrots, and celery.

Cook until soft, about 8 minutes. Add the garlic(and tomato paste, if using) and cook for a few seconds.

Stir in the wine and broth( or all broth, if not using wine). Scrape up any browned bits that may have accumulated. Add the bay leaves, tomatoes(if using) and the browned shanks, including and accumulated juice. Bring it all to a simmer.

Cover. and place in oven. Cook until the meat is easily pierced with a fork. This should take about 2 hours. Remove shanks from the pot and set aside.

Remove any fat that may have accumulated in the sauce. Discard the bay leaves. Stir in half of the gremolata. Season again for salt and pepper. If you like your sauce to be thicker, you can thicken it a bit with some slurry(flour and water)by cooking the sauce on the stovetop or puree some of the vegetables. Remove the strings from the meat and place on a bed of saffron risotto or polenta or mashed potatoes. Spoon some of the sauce over the meat and sprinkle some of the remaining gremolata. Enjoy!