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.
Showing posts with label Sausage. Show all posts
Showing posts with label Sausage. Show all posts
Saturday, January 18, 2014
Tuesday, January 17, 2012
Roasted Garlic Breakfast Sausage
3 lbs pork shoulder, cubed
2 oz salt pork
2 large cloves garlic
4 T fresh sage, chopped
1-2 heads roasted garlic (2 for the true garlic lovers, 1 if you don't want to smell like garlic all day)
1/2 C cold water
1/5 t ground black pepper
1 t crushed red pepper, or to taste
2-3 T peeled and freshly grated ginger
2 T kosher salt, or to taste
Mix all ingredients except cold water and chill for an hour. Run the mixture through a meat grinder. Then add the water and mix together in a mixer with a paddle attachment, or by hand with a large spoon.
2 oz salt pork
2 large cloves garlic
4 T fresh sage, chopped
1-2 heads roasted garlic (2 for the true garlic lovers, 1 if you don't want to smell like garlic all day)
1/2 C cold water
1/5 t ground black pepper
1 t crushed red pepper, or to taste
2-3 T peeled and freshly grated ginger
2 T kosher salt, or to taste
Mix all ingredients except cold water and chill for an hour. Run the mixture through a meat grinder. Then add the water and mix together in a mixer with a paddle attachment, or by hand with a large spoon.
Friday, December 31, 2010
Chinese Sausage
Round two of the end of the year sausage making is a first attempt at a Chinese inspired sausage:
2.5-3 lbs pork shoulder (add in some salt pork if the shoulder is too lean)
1/4 C soy sauce
2 T shaoxing wine
salt to taste
1-2 shallots
1 T sugar
1.5 T black bean paste
1 T sesame
1 t liquid smoke
2 T grated ginger
2-3 cloves garlic
Hot peppers to taste
8-10 dried shitake mushrooms, rehydrated
1 t pepper
2-3 t schezwan pepper corn, ground
3/4 t insta cure
salt to taste
Grind the pork, shallot, garlic, mushrooms, and chiles together. Mix in the rest of the ingredients, then stuff in to casings.
2.5-3 lbs pork shoulder (add in some salt pork if the shoulder is too lean)
1/4 C soy sauce
2 T shaoxing wine
salt to taste
1-2 shallots
1 T sugar
1.5 T black bean paste
1 T sesame
1 t liquid smoke
2 T grated ginger
2-3 cloves garlic
Hot peppers to taste
8-10 dried shitake mushrooms, rehydrated
1 t pepper
2-3 t schezwan pepper corn, ground
3/4 t insta cure
salt to taste
Grind the pork, shallot, garlic, mushrooms, and chiles together. Mix in the rest of the ingredients, then stuff in to casings.
Thai Sausage
So the end of the year apparently means it's time to make sausage. The first of the sausage varieties is a Thai red curry sausage:
1 kg pork shoulder (add in some salt pork if it's too lean)
1/2 C coconut milk
2-3 T grated ginger
4 garlic cloves
4 shallots
Thai chiles to taste
2 t salt
1 t MSG
1/2 t insta cure
1/2 t ground pepper
4 T homemade red curry paste (type 1, suitable for meat)
Grind the meat, shallots, garlic, and chiles, then mix in the rest of the ingredients. Stuff in to casings.
1 kg pork shoulder (add in some salt pork if it's too lean)
1/2 C coconut milk
2-3 T grated ginger
4 garlic cloves
4 shallots
Thai chiles to taste
2 t salt
1 t MSG
1/2 t insta cure
1/2 t ground pepper
4 T homemade red curry paste (type 1, suitable for meat)
Grind the meat, shallots, garlic, and chiles, then mix in the rest of the ingredients. Stuff in to casings.
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