Help! Anyone have Ruhlman's Charcuterie handy?
Can anyone out there help me out?
I'm supposed to go shopping later for ingredients to make sausages out of Ruhlman's charcuterie book, but I forgot the shopping list at home.
If anyone out there has the book handy, could you post the ingredient list (not the whole recipe) for the pork and garlic recipe (I think this is the basic sausage recipe, or the first one they give anyway), and also the chicken, basil and tomato sausage?
Here's the ingredient list for the master recipe:
5 lbs boneless fatty pork shoulder butt, diced
1 1/2 oz kosher salt (about 3 T)
1 T freshly ground black pepper
3 T minced garlic
1 c good red wine, chilled
10 feet hog casings
Now, for the chicken, basil and tomato:
3 1/2 lbs boneless, skinless chicken thighs, cubed
1 1/2 lbs pork back fat, cubed
1 1/2 oz kosher salt (about 3T)
1 tsp ground black pepper
1 1/2 tsp minced garlic
4 T tightly packed chopped fresh basil
1/2 c fresh diced Roma (plum) tomatoes
1/4 c diced sun-dried tomaotes (if they are not packed in liquid, you must reconstitute)
1/4 c red wine vinegar
1/4 c extra virgin olive oil
1/4 c dry red wine
10 feet casings