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From Sausage: Recipes for Making and Cooking with Homemade Sausage, by Victoria Wise ($23.00, paperback with color photographs, Ten Speed Press).
Makes 1 1/2 pounds.
1 1/4 pounds ground pork
2 ounces salt pork, fat only, minced
2 teaspoons minced jalapeño chile
1 clove garlic, minced or pressed
1/2 teaspoon finely chopped fresh sage or 1?4 teaspoon dried sage
1 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
1/3 cup red wine
1 teaspoon kosher salt, or to taste, if needed
Place all the ingredients except the salt in a medium bowl, and knead with your hands until thoroughly blended. Cook and taste a small sample, then add the salt if needed. Leave in bulk and shape as directed in individual recipes or stuff into hog casing. Cover and refrigerate for at least 4 hours, or preferably overnight, to firm and to blend the flavors.
Sauté or grill, or cook as directed in individual recipes. (The uncooked sausage will keep in the refrigerator for up to 5 days, or in the freezer for up to 3 weeks.)
Reprinted with permission from Sausage, Recipes for Making and Cooking with Homemade Sausage by Victoria Wise, copyright © 2010. Published by Ten Speed Press.
External Link: www.tenspeed.com (link will open in a new window)
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