Chipolatas - Style Sausage

Chipolatas are a tasty sausage, I think originally from France.   Usually stuffed in a small diameter casing, like a sheep casing.  Spices have a bit of Cayenne which you could add more or add extra  red pepper flake.  The mixture contains Rusk, a dry bread crumb and cold water is added to bind the sausage before stuffing.

 Recipe was adapted from https://www.meatsandsausages.com/sausage-recipes/fresh/uk/chipolata

Meat/material Ratios

• 50% pork, gamebird, chicken, veal or other white meats.  Want it fairly lean
• 20% pork belly or back fat
• 12% Rusk, dry bread crumbs or crushed up dried old breads.  Or use same % of roasted russet potatoes. 
  
• 18% Water or cream - which is mixed with the Rusk before adding to the ground meat

Seasonings per 1kg of material

• 12g Salt
• 1g White Pepper
• 1g Allspice
• 0.5g Coriander
• 0.3g Nutmeg
• 0.5g Thyme
• 0.5g Cayenne or your favorite chile
• 1/2 to 1 dice caramelized onions (optional)
  

optional seasonings - garlic powder, onion powder, fresh garlic, marjoram and ginger 

Equipment and other materials

• Meat Grinder
• Stuffer or attachment for your grinder 
• Iodophor to sanitize your equipment.  You only need to add enough Iodophor to give a slight tint to the water.  You can get it at most any Homebrew store.  I soak my grinder parts, stuffer parts and other tools I use in a solution for a couple minutes.   No need to rinse, just shake off any extra.
  
• Latex or vinyl gloves.  I like using these to work with the meat, just an added sanitize step.  Can spray your gloved hands with a Iodophor mixture.
  
• Sheep casings 22 to 26 mm.  Rinse the casings you are using in warm water.  Let them set in a bowl of warm water until ready to use. 
• Bind to hold the meat or ground mixture while cooling.

Making Sausage

1. Toss all spices in a spice mill and give them a cook spin.  Using a mill (I use a electric coffee grinder), you can use whole spices.   Set the mixture aside.
2. Get you meat and fat cubed to the size which is best for your grinder.  Mix together and the meat to be 34F or colder, best is 30F so the meat is almost frozen.  The colder the meat mixture the better it will grind especially the fat. 
3. Mix the rusk with your water Make sure it is well mixed. 
• If using potatoes, the following can be done ahead of time even the day before
• Heat oven to 375F - I like using the Convection Roast setting.
  
• Cut potatoes into 1" cube and keep in cold water
• Get a pot of water boiling, add potatoes and cook for a few minutes - 3 mins a most.  
• Pour potatoes into strainer and into cool or ice water bath.   
• Drain from water bath and place on a kitchen towel to dry the potatoes 
• Add pototoes to a large bowl and toss with Olive Oil
• Spread potatoes onto large cooking sheet lined with parchment paper.  Try to keep the potatoes to one layer on the sheet.  If needed use two sheets.
• Roast for 15 mins or until edges start to brown.  
• Remove from oven and cool
• The water / cream would be added with the potatoes for the second grind - step 5.
  
4. Grind the meat through a medium disk - 1/4" to 3/16"
5. Add the rusk and spice mixture to the ground meat.   If you prefer, you can add the spices to the meat before the first grind.  If using caramelized onions, add those too.  Once it is combined, put the meat mixture back into the freezer to get it cold again, at least 35F. 
   
6. Grind the mixture through a fine disk - 1/8" or smaller
7. Blend the ground mixture with your hands for a few minutes.  Add more ice cold water if the mixture doesn't seem to combine or sticky enough.  The mixture should stick to your hands.  If you like a fine sausage, you could toss the mixture in a stand mixer with a paddle or in a food processor.  Make sure the mixture doesn't get too warm, you can add some crush ice to keep the mixture cold.   When done, make sure mixture is 35F, if not put it back in refrigerator / freezer.  
8. When mixture is done and cold enough, load up your stuffer, toss on a casing and stuff your sausage.  Want the links full but not over stuffed.  If they are too loose, when you twist into links you can tight them.
   
9. Link size is up to you.