There aren't any amounts to this, as I wasn't measuring when I made it, and you usually have to adjust it by cooking some and tasting it. The dominant flavors should be garlic and thyme with an under tone of red wine.
Pork shoulder
Salt pork
Thyme
Garlic
Nutmeg
Salt
Pepper
Rich red wine like a burgundy
A slice or two of slightly stale bread
Grind together the garlic, pork shoulder, salt pork, and bread; I used a coarser grind and only ground it once. Mix in the spices and check the seasoning by frying up some. Casing the sausage is optional.
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