Chef Craig Johnson from Prairie Dogs Hot Dogs & Handcrafted Sausages prepared the dish, using ingredients from StoneBridge Beef

Yield: about 20 5-inch long sausages 

For brine:
1 gal water 
1 1/2 c kosher salt
1/2 c granulated sugar
1 T + 1 t sodium nitrite (also called pink curing salt)
1/4 c garlic cloves, smashed
1/4 c pickling spice
1 large carrot, large dice
1 large yellow onion, large dice
2 ribs celery, large dice

In a stockpot combine all brine ingredients; bring to a boil, then chill immediately. 

For sausage: 
5 lb beef brisket, cut into 2″ x 2″ strips (strips should be wide enough to pass through a meat grinder)
1 c fine-grained powdered milk
1 c ice cold water
10 ft hog casings** 

Combine brisket with brine. Brine for 3 days. After 3 days, place grinding parts and bowl into freezer for 30 minutes. Once chilled, pull meat out of freezer and grind on high speed. 

Mix powdered milk and chilled water together; pour into bowl over ground brisket. Mix with a paddle for about 1 minute. Place in refrigerator until casings are ready to be stuffed. 

Stuff meat into casings and link sausages to desired length. Let dry at room temperature for 30 minutes, or leave in cooler overnight for casings to dry out. Cook in 180 degree water until internal temperature reaches 153 degrees F. If not consuming right away, immediatelyl shock in ice water, then let air dry again for 1 hour at room temperature. Store sausages in a plastic bag; place in cooler until ready to be cooked again. 

To serve:
Jarlsberg cheese
Russian dressing
sauerkraut
pumpernickel sausage buns

Top sausages with melted cheese, dressing, and sauerkraut, and serve in pumpernickel buns.

*Sodium nitrite can be easily ordered online
**Hog casings can be purchased at butcher shops 

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