Spicy Garlic Sausage

Reprinted with permission from Sausage, Recipes for Making and Cooking with Homemade Sausage by Victoria Wise, copyright © 2010. Published by Ten Speed Press.

• Servings: Makes 1 1/2 pounds.

From Sausage: Recipes for Making and Cooking with Homemade Sausage, by Victoria Wise ($23.00, paperback with color photographs, Ten Speed Press).

Ingredients

• 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

Directions

1. 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.
2. 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.
3. Sauté or grill, or cook as directed in your favorite recipes.
4. The uncooked sausage will keep in the refrigerator for up to 5 days, or in the freezer for up to 3 weeks.