meat and fat.- Rest. Resting allows time for the salt to break down
some of the meat proteins, getting them ready to bind
to each other when the meat is ground and blended. A
proper rest should be between 12 and 24 hours.- Grind. Pass the rested seasoned meat through a
grinder.- Blend. Blend the sausage meat together, preferably
in a stand mixer with a paddle attachment. This step
will help dissolved proteins to cross-link with each
other, allowing them to form a sticky matrix (much as
gluten develops in kneaded bread dough) that will trap
in moisture and fat and give the sausage resilience and
bounce.
This is the simplest sausage you can make and frankly
is quite boring—it’s intended to be merely a base to which
you can add flavorings, either those I suggest or any that
suit your fancy. Just remember, the important factors are
fat and salt content. As long as those remain the same and
you take care to cure, grind, and mix properly, you can
add flavorings to your heart’s content without affecting
the great texture of your sausage.
NOTE: To make sausage with preground pork, combine
the salt and any other seasonings with the pork and allow
to sit in a sealed container in the refrigerator for 12 to 24
hours. The next day, massage the meat for 5 minutes by
hand or mix in a stand mixer fitted with the paddle