Chipolata | French Cocktail Sausages | Gourmet Woodsman

The English banger is said to have evolved from this tasty little variety of French cocktail sausages.

Chipolata:
85% pork butt
15% pork back fat

1% fine sea salt (note: I recommend using 1.5%)
4.4% fine bread crumbs
0.05% black pepper
0.08% rubbed sage
0.03% onion flakes
0.03% thyme
0.03% mace or nutmeg
12% ice water
22-26mm sheep casings

Hey there welcome to the channel my name is Greg today I’m going to show you how I made chipata these little cocktail sausages is I found this shipa lataa recipe in this book here professional Sherie by John canella and David T Harvey was given this book for my birthday last

Year haven’t made a lot out of it but uh giving this one a try let’s have a look chipata sausage the ultimate cocktail sausages chipolatas may be lightly grilled or cooked in the oven the English Banger evolved from this variety they may be served as garnish

With mean coarse roasts it’s going to be an all pork sausage looks like it’s going to use dry breadcrumbs as a binder of sorts all right let’s give it a shot step one combine the meat and fatback I usually call it back fat either way same thing grind that through

A 38 inch plate chill okay I can do that well this sausage calls for pork butt and some pork fat back or as I usually call it pork back fat and I’m going to start by cutting my pork butt into pieces that fit in my Grinder I do the math it calls for like 12% fat 88% pork butt and I’m going 85% pork butt 15% of the back fat man look at that that is just beautiful looking color to find in your pork it’s just like rosy red almost look at that this is off the uh birkshire

Hampshire cross I got this past winter and so far it’s been pretty tasty and then I’m going to cut up this 15% back Fat so I still think that spotted gloss to Shire across is a little tastier the old spotted gloss to Shire I think is the tastiest Pig I’ve got yet anyway I’m going to put this in the freezer so it can firm up a little bit my pork is still really cold below

Freezing you know it’s uh still semi Frozen it’s going to grind really well using my 10 mm plate today that’s the course this one I have other than my uh kidney bean plate that’s what I call it cuz it kind of looks like a big kidney bean anyway ready to grind

This you can see not using this Plunger just going to feed it as it takes it they like to take a little bit just make a ball run that through pushes out that last little bit and we’re good to go when you grind it really cold you get a very defined grind no smearing so says

To chill this it’s pretty darn cold already but I’ll chill it while I get my spices together step two put the water into a container and stir in the breadcrumbs and all of the seasoning ingredients so it’s calling for fine breadcrumbs it’s calling for fine salt fine black pepper Sage onion

Flakes ground thyme ground mace I’ll use nutmeg because I don’t have mace okay so I got to put all those together I’m noticing that this is calling for about 0.4% salt which is not enough salt for any sausage that I’ve ever made I usually use more like 1.5 to 1.8% Salt

In most of my sausages I think I’m going to meet in the middle and I’m going to use 1% salt because I’m not making a sausage with 0 4% salt that’s just not enough you know it’s what the book says I’m making a small batch if it comes out

Too salty it will only be a small batch but I suspect it’s going to be just fine now I’ll be getting my spices starting with salt and again this recipe calls for 4% which is I’m going to go meat in the middle going 1% salt seems low for a

Sausage but it’s more than twice what the recipe calls for called for a fine salt so I’m using sea salt it’s much more fine than the coaster salt I usually use for whatever it’s worth just a little bit of black pepper little bit of rubbed sage a real small amount of dried

Onion small amount of Cs for mace I don’t have it so I’m using nutmeg it’s a pretty reasonable substitute and last thing a small amount of time pretty minimally spiced for a sausage mix that together with my breadcrumbs I guess I add this to the water strange

As that seems that’s what it says to do okay it says to take my ice cold water so I’m guessing this is step two so that those breadcrumbs can like hydrate a little bit while I’m doing the next step step three puree the chilled ground meat in batches in a food process

Keep bowls mixing tubs and ingredients well chilled while processing that’s interesting sausages I’ve seen that use a food processor are usually adding the ice water at the same time wonder it probably won’t make quite as much of a paste as your typical emulsified sausage not sure if this is supposed to be

Emulsified or not because I’m not mixing the water in at the same time I guess we’ll see seems strange to be doing this meat without adding any liquid to it that’s what it tells me to [Applause] [Applause] do see what just happened there it kind of turned into one

Ball so we must be getting a pretty good amount of extraction I think that’s all we’re going to really get with this without adding water still really cold I think as long as it’s just spinning it in a big ball we’re not really getting much further all right

Let me go put this in a bowl that I have in the freezer do the other half here now this looks to be a smaller half than that first Bit see what starting to happen here it’s like coming one ball motor speed picked up cuz it’s not having as much resistance and as this is spinning around that’s spinning around it’s like grabbing all the little pieces is too much time like that it’s not doing much more it’s all one ball step

Four combine the processed meat with the crumb seasoning mixture mix very well in a power mixer okay this breadcrumb water mixture started to firm up right away but it’s telling me to mix this to combine the two I am a little curious when I have used a sand mixer

For sausage I stay at very low gear so it doesn’t get excess heat I don’t know let’s turn it up a little Bit Yeah I also don’t usually uh chop meat up in my food processor to make sausage all right let’s go down to one it’s getting hard on it I’m not sure how far to take it because all right kind of came apart now it’s coming back together into a ball

Think once it gets into one ball I’m going to call it good still a few pieces just as I say it these little pieces stuck on the edge and it’s like picking it up as it comes around it’s kind of becoming more of one ball

You know if you over mix it it can become real tough you don’t mix it enough it’s crumbly that’s definitely not going to be a problem with this here put one of these gloves back on and uh let’s see definitely doing the stick test you can definitely see the strands coming out of

It step five chill for at least one hour step six stuff the prepared casing make small lengths 1 to 1 and2 in oh that’s tiny these are using sheep casings 22 to 26 millimet but geez 1 to one and a half inches I guess that’s a cocktail sausage tiny little

Sausage all right sounds like a lot of linking M sausage oh oops has been chilling for a couple hours now not a very big batch of this but it’s kind of an experimental one nervous about that salt level say to use sheep casings hey Cat you’re bumping my camera stop it 22 to

26 I’m using 22 to 24 so these will be just perfect for a little cocktail wiener so as always get some water Lube up the horn cuz everything slides better when it’s lubed up just a little bit of water is fine find it in and search for the

Opening It’s tricky to get a finger in here harder to get two but if you can figure it out you can get a little bit of water to stay in your casing and that will help help it to uh slide on the horn okay then you just want to make

Sure it slides nice and easy perfect push my meat to the end of the horn pull a little bit off make a knot punch a hole let out any the air then just start stuffing you want to be able to pinch all the way down and have it stay if

You’re having a hard time pinching that much stuffing too tight uhoh I feel like some of these might be too tight you’re too tight you can burst the sausage and that’s bummer oh look at that it’s like pretty much the perfect amount of CAS thing that almost never

Happens so this one says inch and a half one in to oh man these are tight I’m going to probably get a snap somewhere all right so away from me pinch next one I’ll pinch towards me and I’m just twisting it like three times if they’re loose you can give them

An extra twist to tighten them up I’m having the opposite situation where I need to try to push it downhill to where there’s room for it but I think I’m probably going to burst one soon here all right I think I made it through the part that was a little too

Tight that one’s too big that’s almost 2 Ines one in to inch and a half it’s hard to even make them that Small I got a burst it’s B to happen sooner or later it’s this many links you’re really tightening it up a lot throughout the length of the Rope there’s the burst one man that was a lot of work for a little bit of sausage all right I mean that’s like really like an inch some of most of these are way bigger than they say these are supposed to be really tiny you probably got to leave these

Really loose to be able to make that many links in a rope definitely stuffed them a little too tight step seven wrap or tightly cover the lengths refrigerate for use you know they’re telling me to wrap this right after I link it which in

My mind is not going to make a very good texture on that casing I usually like to dry them out in the fridge overnight or at least in front of a fan for an hour I think I’m going to dry my casings out before I wrap them up and put them away

And I’m making such a small amount I might not wrap them up and put them away at all it says to refrigerate till I use it wrap it tightly and refrigerate till I use it so it’s not telling me to dry out the casing but my own better judgment is

Telling me to try out this casing so what I’m going to do is get a rack I’m going to put a fan on these leave them out to try for about a half hour just because I really want to try them today otherwise i”d probably leave them in the fridge overnight like this

To try out their casings even though the recipe doesn’t call for it and I’m still trying to decide if I want to just pre-cook these and give them an ice water bath or cook them as fresh little sausages so I’ll decide that over the

Next half hour or so and uh be back in a few these have been in front of the fan for about 45 minutes their casings definitely dried off a little bit but I’ve made up my mind I’m going to pre-cook these in the oven give them the

Water bath I think that’s going to be the best way to treat these pre-cooked sausages freeze better and they’re just more convenient to have around so I’m going to cook these in the oven see you for the water bath all right cocktail leaners reached 150° took them about about an hour and

45 minutes to get there now I’m just going to put them all into this ice bath stop their cooking right away should help tighten up their casings a little bit they don’t need very long in there just till they get down to about 100° or or

So after about 5 minutes in that water bath took them out going to let them sit on this rack for about a half hour I’m going to put a fan out in front of them that’s just going to dry them off a little then we’ll gr some up and give them a

Try got these in front of the fan for about I think it’s been about a half hour they’re dry got to say looks like a lot less of them once they’re all cut up and put in the pile like that this I’m going to

Cook a few up and uh we’ll give them a taste pretty excited to give these a try here grilled them up a little got a little color on them let’s give it a taste Mhm got a little pop they’re very very juicy super juicy I’m glad I put in as much salt as I did if I made them again I’d just go the 1 and 1 12% salt that I always use I don’t know what’s up with that in that book it’s not lacking salt

But I I would go the whole one and a half% it’s got a mild flavor but it’s really nice and it’s like it’s kind of light I think those breadcrumbs kind of lighten it up a little bit these are our cocktail sausages they’re meant to be

Just eaten by hand but I want to cut one up so we can get a look at the Tross section here like in the texture the casing is bound pretty good getting some grease all over my fingers definitely juicy you know I kind of like that the

Texture it’s it’s like it’s kind of Airy it’s a little lighter it’s a little Airy can see where they say the English Banger evolved from this they have that Rusk I haven’t made any sausages with Rusk yet although it’s coming up soon maybe even sooner than I was planning

Because I think it’s going to be similar to this breadcrumb mixture and I’m kind of a fan of that texture it’s good like I said the flavors are mild but they’re real Pleasant pretty good sausage my only thoughts I would add a little more salt and I wouldn’t pack my casings quite as

Tight because when you’re making that many Loops that many links on a rope every time you twist a link it makes it a little tighter so you need to leave enough slack enough looseness to uh accommodate for tightening it up as much as the all those little links do and I mean this

Year it’s probably closer to 2 in they said 1 in to inch and a half so it’s a pretty small sausage anyway if you like this video make sure to give it a thumbs up that helps the algorithm Point more people my way if you’re not subscribed to my channel and

You’re still watching this video you should probably subscribe I got a lot of other content similar to this whatever you do put some love into the food you make peace