Yuzu wurst sausage
Binging with Babish · ♥ 29.8K likes · 964.3K views · 19 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 lb boneless pork shoulder
Cube the pork shoulder into one-inch pieces, spread on parchment in a rimmed baking sheet and freeze 20 to 30 minutes until firm at the edges but not frozen through.
Chilling meat for the yuzu bratwurst
- 1 lb pork fat back
- 2 lb veal stew meat
Cube and freeze the pork fat back and the veal the same way.
- sushi rice
Steam the sushi rice, sprinkle with sushi rice vinegar and kosher salt and cool completely before it goes near the raw sausage.
- sushi rice vinegar
- kosher salt
- 1 cup pickled Japanese daikon
Finely chop the pickled daikon, about a cup's worth.
Pass the pork, veal and fat back through the grinder's coarsest plate, return the ground meat to the freezer 15 minutes to firm, then pass it through the finest plate.
- 2 tbsp kosher salt
- 1 tbsp ground white pepper
- 1 tsp mace
In a stand mixer bowl, combine the ground meat with the kosher salt, white pepper, mace, ground ginger, dried mustard and nutmeg.
- 2 tsp ground ginger
- 2 tsp dried mustard
- 1½ tsp freshly grated nutmeg
- 1 whole egg yolk
- 1 cup ice cold heavy cream
Add the egg yolk and the ice cold heavy cream.
- ½ cup crushed ice
Pulse ice in a blender to a slush, add about half a cup to the farce, and beat on high speed 1 to 3 minutes until it lightens and turns smooth and smeary.
- vegetable oil
Pat out a test patty and fry it in a frying pan with a little vegetable oil until golden brown on both sides, then taste.
Spread the farce on a parchment-lined rimmed baking sheet and return it to the freezer 10 to 15 minutes to firm.
Thread the casing onto the stuffer, snip the end, tie a knot and poke a hole so air is not forced into the sausage.
Stuff the farce through the grinder into the casings; twist the links in opposing directions so they do not unfurl.
Rest the sausages uncovered in the fridge overnight to dry the casings so they do not split on the grill.
- Asahi beer
Bring the beer to 180F and poach the sausages gently 15 to 25 minutes, to 155 to 165F at the thickest point.
Light binchotan in a charcoal chimney over a high burner for 20 to 25 minutes until the coals are bright red with white ash, then transfer to the grill.
Lighting binchotan charcoal
- vegetable oil
Rub the sausage with vegetable oil, cut it into straight links and impale each on two skewers.
Oiling, cutting and double-skewering
Grill over the charcoal; the binchotan browns more evenly and leaves less carbon than propane.