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Add a photoServings: 8
Ingredients
- 4 lb fresh pork shoulder run through the largest holes of butcher"s grinder
- 2 lb pancetta run through the same grinder
- 2 Tbsp. freshly-grnd black pepper
- 4 Tbsp. kosher salt
- 1/2 c. dry white wine
- 3 Tbsp. dry oregano
- 2 Tbsp. warm chili flakes
- 8 x feet sheep casings - (abt 1/2 lb)
- 2 bn broccoli rabe
- 4 x garlic cloves thinly sliced
- 1/2 c. bread crumbs
- 4 Tbsp. extra-virgin extra virgin olive oil
Directions
- In a mixing bowl, stir together the pork shoulder and pancetta with your hands till well-mixed. Add in pepper, salt, wine, oregano and chili flakes and mix till well-blended, again with your hands. Work quickly here so which body temperature does not change the texture of the fat.
- Set up the sausage stuffer and place the casing over the funnel feeder. If you don't have a sausage stuffer, form the sausage into 1/4-lb. logs by hand. If using a sausage stuffer, stuff the sausage into the casings, twisting every 3 1/2 to 4 inches, to yield 4-oz sausages, and form 22 to 25 sausages. Prick them all over with a needle and set aside in a cold place.
- Bring 6 qts of water to a boil and add in 2 Tbsp. salt. Set up an ice bath next to the stove top. Blanch the broccoli rabe for 2 min, refresh in the ice bath and drain.
- Preheat the broiler. Place the pricked sausages in an oven-proof pan and broil till halfway cooked, 5 min per side. Place the pan over medium heat and continue to cook till the sausages are deep golden, 6 to 8 min. Add in the garlic and broccoli rabe and, stirring, cook till the broccoli rabe is warm, 5 to 7 more min.
- Meanwhile, on a small sheet tray, toast the bread crumbs under the broiler till golden. Remove to a small bowl, add in the oil and mix well. Pile the broccoli rabe on a plate, sprinkle with the bread crumbs, place the sausages next to the broccoli rabe and serve.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 8 servings | |
| Calories 109 | |
| Calories from Fat 66 | 61% |
| Total Fat 7.47g | 9% |
| Saturated Fat 1.14g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 3561mg | 148% |
| Potassium 77mg | 2% |
| Total Carbs 7.03g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.66g | 0% |
| Protein 1.5g | 2% |
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