The City Cook The City Cook, NY
book cooking shopping the kitchen sink about
Advice & Ideas

Related Documents
Cookbook Review: Sausage (Article)
Spicy Garlic Sausage Vindaloo with Dried Plum Chutney (Recipe)

Cross References:
Main Category:  Meat & Poultry
Dish:  Entrées
Primary Ingredient:  Pork


Spicy Garlic Sausage

Print Version

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: (link will open in a new window)

Newsletter Signup

The City Cook: Big City, Small Kitchen. Limitless Ingredients, No Time.

Become a Fan
of The City Cook

Media & Podcast

Subscribe to our RSS Feed.