Then add the ice water and mix well to emulsify, increasing mixer speed from low to medium-high. Do not overmix to avoid breakage. The mixture must be ice cold when you add the water. It will become somewhat loose when you first pour in the water but will firm up somewhat as the water is incorporated. Cook a test quenelle and add more salt or other seasonings as necessary. By hand, stir it into the emulsified sausage, distributing as evenly as possible.
Fill a sausage stuffer and load on the soaked and rinsed hog casings. Stuff the casings. Place in a single layer on a sheet pan and dry in the refrigerator hours. Turn over and dry the other side another hours. Try to avoid letting the individual links touch or you will have to reposition them to ensure even smoking. Depending on the size of your links, this may take somewhat longer.
Why auf Deutsch? In keeping with the Creole aspect of the dish, I used a Louisiana popcorn rice, bred for its nutty, buttery flavor. Try it on its own before adding the red beans and sausage. Cover the kidney beans in water to cover plus three inches, with 1 tsp salt. Cover and stand 12 hours. Combine the kidney beans with about 6 c water, bay leaves, halved garlic head, thyme, and 1 tsp salt, and cook for about 8 minutes at 15 psi in a pressure cooker 25 minutes if you do not soak.
After releasing pressure, drain well and set aside in a colander. Thinly slice the garlic. Roast the cubanelle over an open flame and place in a sealed bag to steam off the skin. Dice finely, removing the seeds. Sweat the vegetables in bacon fat over low heat, seasoning with a little salt. Add the spices and dried thyme, and saute a minute to bring out the aromas. Add the bay leaves and thyme, and the stock.
Simmer, uncovered, about 20 minutes. Taste and adjust seasoning. Add the drained beans. Is that even the official name? The internet provides few clues. Even pictures are scarce. Hillshire Farms a division of Sara Lee seems to have the market cornered on grocery store cheese-filled sausage.
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