Recipe by HELEN PEAGRAM
This ubiquitous pork sausage is everywhere, and as we all know some are terrific, others are gross. I've taken a basic approach to traditional "sweet" sausages flavoured with fennel. To make hot sausages, simply add 1 or 2 teaspoons or more to taste of crushed red pepper flakes.
- 1 tablespoon fennel seed
- 1⁄4 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon kosher salt, course (use normal o sea salt this is a pork sausage)
- 1 garlic clove, finely minced
- 1 lb pork shoulder, well trimmed and cut in 2-inch strips (butt or leg, very lean)
- 1⁄2 lb pork fat, fresh, cleaned of any membrane & cut into strips (pref fat-back or belly fat)
- 1⁄4 cup dry white wine, chilled
Directions See How It's Made
- Combine fennel, thyme, pepper and salt in a mortar and grind well but do not reduce to powder.
- Add the garlic. Combine this seasoning mixture, wine, meat and fat in a large bowl, and refrigerate, covered, for several hours or overnight.
- Pass the cold mixture through a meat grinder with the coarsest disc inserted.
- Attach the sausage funnel, gather the prepared casing onto it, and pass the ground mixture through the course disc again, filling the casing as you go.
- Alternately, divide the mixture into batches and quickly grind in a food processor, being careful not to grind too fine. When all the batches are ground, knead them together in the bowl, then begin forcing through a large funnel into prepared casing.