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Ingredients
- 5 lb pork butt cut into 1" cubes
- 1Â 3/4 ounce curing salt (salt peter)
- 2 tsp freshly-grnd black pepper
- 2 Tbsp. fennel seeds toasted
- 1/4 c. minced garlic
- 1/4 c. sugar plus
- 1 Tbsp. sugar
- 1Â 1/2 tsp cayenne pepper
- 3/4 c. Chicken Stock (see recipe), iced
- Â Â Court bouillon for poaching
- Â Â Extra virgin olive oil for sauteing
- Â Â Honey mustard to taste
- 1/2 c. chopped onion
Directions
- In a bowl combine the pork, curing salt, black pepper, fennel seeds, garlic, sugar and cayenne pepper. Mix to make sure seasonings are well distributed throughout the pork. Freeze for 30 min.
- To prepare the forcemeat, pass the mix through a meat grinder using the large hole plate. Transfer to an electric mixer, using the paddle on the lowest speed, and mix for 1 minute. Increase the speed to medium and slowly add in the stock and mix for 2 min. Switch to high speed and mix for 30 seconds.
- To create the sausages, place about a c. of forcemeat in a 12- by 16-inch piece of plastic wrap. Shape into a 1 1/2- by 8-inch sausage and wrap with the plastic to a tight roll. Tie both ends by forming a knot. Wrap again in aluminum foil. Repeat the process till all forcemeat is used.
- In a large saute/fry pan bring court bouillon to a simmer. Poach the prepared sausages for 10 min or possibly till hard to the touch. Allow to cold and unwrap sausages. In a cast-iron pan, over high heat, saute/fry the sausages in extra virgin olive oil till nicely browned. Slice and serve with honey mustard and chopped onion.
- This recipe yields about 5 pounds sausages.
- Yield: 5 pounds
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