Sausage Making Class Recipe from 3.29.17

In case you couldn’t make it class or didn’t grab a copy, here is the Jonathans’ go to sausage recipe, as discussed in class at the Yorba Linda Library on 3.29.17! 

Basic Sausage

Makes 9 to 12 links, about 3 pounds.

Sausage making at home is more or less this routine: grind, mix, stuff, cook, enjoy. This is a very basic recipe so you won’t get lost in lots of ingredients and can learn and enjoy the process. – this recipe is from the book “Olimpia Provisions” by Elias Cairo and Meredith Erickson.


1 (4-foot/1.2-m) length (1 ¼-inch/32-mm) natural hog casing

1 ½ tablespoons kosher salt

1 ½ teaspoons ground black pepper

1 ½ teaspoons chopped garlic

2 ¼ pounds pork shoulder, diced into ½-inch chunks

12 ounces fatback, diced into ½-inch chunks and frozen

2 cups crushed ice, plus additional ice cubes for an ice bath

1 tablespoon kosher salt, for poaching

Oil, for frying 


Rinse out your casing by placing one end under the water tap and filling it with about ½ cup water. Run this water through the casing by pulling up on the end that you filled up, until the water comes out the other end of the casing. It will come out a bit cloudy. This is totally normal, as you are removing salt on the inside of the casing. Place the rinsed casing in a bowl of clean warm water to soak.   

To make the spice mixture, using a mortar and pestle, grind together the ingredients until coarsely combined. Set aside.  

Put the pork shoulder in the freezer for about 45 minutes, or until a calibrated thermometer inserted into the meat reads 32 degrees. If your freezer is big enough, also chill the meat grinder and all its parts, as well as the metal bowl and paddle attachment of a stand mixer and the hopper of your stuffer.

In a large bowl, mix together the chilled pork shoulder, the fatback, and the crushed ice. Fill a second large bowl with ice cubes to make an ice bath. Remove the grinder parts from the freezer and assemble the grinder with a ¼-inch die. Set up the grinder so the mixing bowl sits atop the ice bath. Working quickly and in batches to keep the meat mixture cold, grind the mixture, then put half of it through a second time. How will you know if you’re on the right track? You should be able to see very clear definition – specks of white fat among the lean meat.  

Transfer the ground meat mixture into the chilled stand-mixer bowl. Add the spice mixture. Mix with the chilled paddle attachment for 3 to 4 minutes. Take a clump of the mixture and pull it apart. You should see small threadlike pieces trying to hold on to each other. You also need to make sure you can see separation between the fat and the lean meat. If they are all mashed together, the mixture is most likely smeared and broken and you should turn it into some kind of ragu because you’ll need to start over.

Pinch off about a tablespoon of the meat batter and press it into a patty. Refrigerate the bowl of batter. In a small skillet over low heat, fry the patty in a bit of oil until cooked through, about 5 minutes. Taste it for seasoning. Tweak the seasoning if needed, adding salt or any spices and mixing the batter well (and always taking care to keep it cold), and then fry up another test patty. When the meat is seasoned to your liking, divide the batter into two balls and give each a few slams against your work surface to get all the air out. Refrigerate the balls in the fridge while you prepare the stuffer.

Before setting up your stuffer, if possible place the hopper (the part that the meat will go in) in the fridge or the deep freezer so that it will be nice and cold. When assembling, take a second and make sure that everything is clean and that all parts are on tightly so that nothing will come lose and make a mess. If you are stuffing from your grinder, you will need to remove the blades and dies and place the horn on the end. Get all of the surfaces that the casing will be touching (the horn and the table) really wet with water so that it will slide and not tear. When linking sausages, water is your ally, so keep a bowl of fresh, clean water close by. If you have stainless steel or other smooth tabletop, pour about ¼ cup of water on the surface so that the casing will slide with ease and not tear.

Take the balls of meat batter out of the refrigerator and put one in the hopper of the stuffer. Remove the casing from the water and slide one end onto the horn of the stuffer or grinder. Tie a knot on the other end. Slide the open end over the horn, making sure the tied end is pressed snuggly against the horn. As you work the stuffer, avoid creating any air gaps and take care to fill the casing full enough, but don’t fill it so full that you won’t have enough room to link the sausages. Once you have all the meat in the casing, tie the end and cut off any excess casing. Examine the stuffed casing: if you see any air gaps, pierce the casing lightly with the back of a sausage knife or the tip of a sharp knife.

To form the links, start at whichever end of the casing you like. With your dominant hand, measure a hand’s length from the end of the casing and, using your index finger and your thumb, pinch the casing and twist the sausage two full rotations. The initial sausage should feel nice and tight. Measure another hand’s length from the spot you just pinched and pinch again. This time, rotate the sausage two full rotations in the opposite direction from the last twist. As you twist the sausage in the opposite direction, you will feel the last sausage you twisted getting tighter. Repeat this process for the entire length of the casing: pinch and twist one way, then pinch and twist the other way. This technique ensures that you do not untwist the link that you just made.

In a large pot over medium heat, bring 1 gallon of water and the kosher salt to a simmer. Add the sausages and poach – don’t boil – for about 30 minutes, or until the internal temperature reaches 155 degrees when tested with a calibrated meat thermometer.  

If you’re saving the poached sausages to eat later, let them cool for 2 minutes in ice water, then store in the refrigerator wrapped in plastic for up to 1 week, or in the freezer for 2 months. If you are going to eat the sausages right away, warm a bit of oil in a frying pan over medium heat. Snip apart the sausages and cook for about 3 minutes on each side, until golden brown and screaming “Try me now!”



Spring Has Sprung… And So Have Our Classes!

Dye & CarrotsHello Friends! Just a quick update and reminder that we have TWO upcoming classes in March, so mark your calendars and come out to see us in action…

The first offering is one of our classic, long form instructional cooking classes, hosted by the Fullerton Arboretum. This class, A Springtime Menu: Bright and Clean Flavors, will be held on Thursday March 9th, at 6pm. Reserve your spot via the Fullerton Arboretum’s website here. This class includes a recipe packet, a full multi-course dinner, wine and of course our infamous instruction! On the Menu: Goat Cheese and Crème Fraiche Crostini, Carrot Ginger Soup, Spring Greens with Lemon Vinaigrette, Braised Mustard Chicken with Pappardelle and Lemon Curd with Scented Lavender Cream. Continue reading “Spring Has Sprung… And So Have Our Classes!”

New Year, New Fun, New Class!

Citrus Bounty
It’s citrus season! Read on for recipes and ideas and take advantage of that backyard bounty!

Welcome to 2016, and to a year that is already brimming with potential! We wanted to show you what we’ve been up to and  share a few photos and links. Additionally, Jonathan Duffy Davis and Jonathan Dye will be back in the Arboretum kitchen on February 18th for their next Thursdays in the Kitchen class, “Spring Flavors” on Thursday, February 18th!  If you’re interested in joining us, please REGISTER HERE. Continue reading “New Year, New Fun, New Class!”

Fall Update & Thanksgiving Entertaining: Celebrating New Classics Class 11/12/15

pumpkin soup set upGreetings Friends! Fall has come to Table & Field and we are thrilled to be hosting Thanksgiving Entertaining: Celebrating the New Classics on Thursday November 12th at 6pm at the Fullerton Arboretum. For full details on this class, keep reading! But first, allow us to share are few updates, from both the table and the field…. Continue reading “Fall Update & Thanksgiving Entertaining: Celebrating New Classics Class 11/12/15”

Chicken & Dumplings Recipe

Chicken & Dumplings: The perfect meal for a cool fall evening.
Chicken & Dumplings: The perfect meal for a cool fall evening.

Welcome to Fall 2015! Thank you to all who attended Table & Field’s class in September, which focused on comfort food, southern style. In that class we talked about the idea of “basic goodness,” and how that idea played out in the recipes for our fried chicken and our chocolate mayonnaise layer cake. The idea is that with some classic recipes and a few ingredients of good quality, we can all make something that is very satisfying to our hearts and to our stomachs. We promised to extend another classic recipe to you, one for a traditional chicken and dumplings. This is that recipe, and we hope that you make it, without embellishment, and enjoy another recipe that possesses basic goodness. Dust off that beautiful Dutch oven of yours!  If there’s anything we love to do in the fall (whenever the weather is cool enough)… it’s to BRAISE! Continue reading “Chicken & Dumplings Recipe”

Rosemary Maple Bourbon Sour Recipe 

  Thanks to everyone who made it out to our Comfort Food class tonight at Fullerton Arboretum! As promised, here is the Rosemary Maple Bourbon Sour recipe. Check out our Instagram and Facebook for recap picture from the class and don’t forget to sign up for our last class of the year, Thanksgiving Entertaining, held November 12 at Fullerton Arboretum.

Rosemary Maple Bourbon Sour

Makes 1 cocktail

This recipe is inspired by “Shake: A New Perspective on Cocktails” by Eric Prum and Josh Williams.


  • 1 ½ oz. best quality bourbon
  • ¾ oz. fresh lemon juice
  • 1/3 oz. maple syrup
  • 1 small sprig fresh rosemary


With a generous handful of ice, combine all ingredients (including the sprig of rosemary) in a cocktail shaker. Shake vigorously until thoroughly chilled. Strain into a lowball (or other favorite) cocktail glass. Garnish with a fresh sprig of rosemary and a wedge of lemon.

Good Eating,

Table & Field

Testing Recipes for Next Week’s Class!

We are so excited to be back at the Fullerton Arboretum this Thursday, August 27th for our cooking class, “Simple & Sophisticated Entertaining.” (If you haven’t had the chance to sign up, follow this link to the Fullerton Arboretum’s registration page!)

In class, we’ll be preparing:

  • Crostini with Manchego Cheese
  • Seasonal Tomato Salad with Sherry Vinegar
  • Marinated Grilled Beef with Carrot Top Chimichurri
  • Dulce de Leche Cookies (known as Alfajores)

Continue reading “Testing Recipes for Next Week’s Class!”

All American BBQ Class Recap & Recipe

  Tonight’s All American BBQ at Fullerton Arboretum was blast! Thanks to all our attendees and volunteers for enjoying the evening with us. We promised the recipe for the Jamie Oliver – inspired burger slaw, so here it is:

Jamie Oliver’s Slaw Sauce for The Ultimate Burger

This simple burger topper, inspired by Jamie Oliver’s recipes in his Comfort Food: The Ultimate Weekend Cookbook, make traditional burger ingredients seem just a bit more refined! Enjoy!

Makes 5 Servings

1/4 Head Iceberg Lettuce, finely chopped

2 tbsp Mayonaise

1 tbsp Ketchup

1 tsp Chipotle Tabasco

1 tsp Worcestershire sauce

1 tsp brandy

Mix together mayo, ketchup, chipotle tabasco, Worcestershire sauce and brandy, then mix with chopped lettuce.

Jamie Oliver's Comfort Food Cookbook

If you enjoyed tonight’s class, please come back for more! 

– Table & Field 

All American BBQ Cooking Class at Fullerton Arboretum – 6.25.15

Class held June 25th at Fullerton Arboretum.
Class held June 25th at Fullerton Arboretum

The Jonathans are back this month in the Arboretum’s kitchen with their now famous ALL AMERICAN BBQ class! Get a jump start on your summer holiday parties with this fantastic culinary learning event!

From the appetizer to the dessert, every dish on the menu can be cooked on your backyard barbecue. What better way to welcome the Summer Grilling Season? These creative recipes will inspire you, highlighting some of summer’s best flavors… and make your meal the talk of the neighborhood!

On The Menu: Classic Mint Juleps, Fresh Fried Herbed Potato Crisps, Updated Wedge Salad with Homemade Buttermilk Ranch, Home-Ground Tri-Tip Burgers with Classic Accompaniments, Peach Cobbler with Lavender Cream.

As usual, class participants will dine on full servings of the above menu, including wine and cocktails, while the Jonathans teach the ins and outs of preparing each dish. A full recipe packet will also be provided, so grab your friends and loved ones for an entertaining, educational and delectable night out! Sign up here, through the Fullerton Arboretum.

We hope to see ya there!

Good Eating,

Jonathan Dye & Jonathan Duffy Davis

Continue reading “All American BBQ Cooking Class at Fullerton Arboretum – 6.25.15”