Jack is Cooking Gluten Free Chipolata Sausages

Well Hello Internet!

In England, a traditional part of any Christmas Lunch/Dinner is Chipolata sausages.  these sausages are extremely delicious, and go along very well with all the other deliciousness that is the traditional English Christmas Dinner.  Sometimes they are wrapped in bacon and served as an appetizer, and sometimes they are just served right along with the turkey.

Two problems have arisen with chipolatas however!

the first problem is that, they are impossible to find in the good old U.S.A except for in a few specialty shops in NYC.  (after all, New York City is not really part of America, but really just a buffer between America and the rest of the world.  I have come to realize this more and more, every time i venture inland and visit the landlocked states.  woah!  this is a blog about cooking!  enough of this topic!)

Anyways, the Second problem with Chipolata sausages is they are inherently filled with Gluten!
so we can’t go to the fancy specialty shops in the city to buy them.  our only option is to make them from scratch!

so heres what you’ll need to make these delicious Gluten Free Chipolata Sausages:

(i used half this because i didn’t want to make 8 or more lbs of sausages!!)

7.5 lbs pork butt
1 lb pork fatback
(if you don’t have a meat grinder, just use ground pork, but make sure its kind of on the fatty side.  like 85% lean, or maybe even less.  these sausages need fat in them.  when they cook it all melts out, but its very necessary for the authenticity)

1 tablespoon sage
1 teaspoon dried onion flakes
1 teaspoon thyme
1 teaspoon mace (mace is the outer shell of a nutmeg… nut.  if you cant find any you can grate some fresh nutmeg instead)
1.5 tablespoon salt
6 oz GLUTEN FREE bread crumbs
1 tablespoon pepper
1 pint water
Sausage casings!

so grind up the meat if you are grinding it yourself.  then put it in the fridge.  if you have preground pork, skip this step just put it in the fridge…

next in a bowl put the water, and all the herbs and spices and breadcrumbs.  mix together into a kind of mush.

then take the ground meat out of the fridge and in a food processor, blend the meat and the spice mixture together.  until its totally mixed!:

The next part is getting this mixture inside of the sausage casings!
i recommend a sausage stuffing machine…
i did not have one.
after  many different failed attempts of this my dad figured out a solution.
what you’ll need is a large soda bottle.  and a small soda bottle.
the large one we used was plastic. cut the large bottle in half to make a funnel
the small one was glass.
heres the machine at work:
Pull the sausage casing all the way up the spout of the big bottle.  fill the big bottle with meat, and use the small bottle to push it down forcing it out into the casings.  it takes a little while, and a lot of patience!
but in the end, you have sausages!  yay!!
mmm mmm delicious!

Jack is Cooking Pork Chops

Well Hello Internet!
So last night i somehow had the motivation to get up and make some dinner.  nothing fancy, but boy was it good!  i made breaded pork chops
heres what i used
2 pork chops ( from Herondale Farm of course!)
bread crumbs
paprika
parsley
one egg
also
some french cut beans
cheddar cheese
milk
a little bit of flour
garlic
So First i took the bread crumbs and mixed them with a little paprika and some parsley.
then i took the pork chops and dipped them in the egg, and then in the bread crumbs, and then because i like them extra breaded, i put them back in the egg, and then back in the bread crumbs.  that’s easy right?
heres what they looked like
Then i took the chops, and i heated some olive oil in a pan.  i cooked them for like 1-2 minutes on each side.  then i put them in the oven at 350 for another 20 minutes.
In the meantime, i put a little butter in that pan (some of the oil had been soaked up by the chops)
i sauteed some garlic.  then i added the french cut beans.  i let those cook for a couple minutes over low/medium heat.  once they were cooked i put a little bit of flour in the pan to start a roux.  i added maybe half a cup of milk, and some grated cheddar cheese.
This made a nice side dish to the pork chops and added a little bit of green.
heres both together!  sorry for a lack of pictures this time.
mmm  mmm delicious