This recipe is adapted from Paul Bertollis “Cooking by Hand”. It makes about twenty dozen sausages. The ingredients include 3 1/2 pounds of lean pork, preferably shoulder, 1 pound 2 1/2 ounces of fresh back fat, 1/2 pound of fresh pork skin, 40 grams of salt, 7 grams of freshly ground black pepper, 1 1/2 grams of dried sage, 1/2 gram of chili flakes, 7 grams of fresh garlic, mashed into a paste in a mortar and pestle, 4 grams of fennel seeds, 7 grams of glucose (corn syrup), and clean standard pork casings. The process involves grinding the pork and back fat together, then grinding half of the mixture again with a smaller plate. The pork skin is boiled, ground, and refrigerated. The pork, fat, and skin are mixed with the other ingredients, stuffed into casings, and hung to dry before being refrigerated or frozen.
Alan
27.04.2023 @ 16:08
This recipe is adapted from Paul Bertollis “Cooking by Hand”. It makes about twenty dozen sausages. The ingredients include 3 1/2 pounds of lean pork, preferably shoulder, 1 pound 2 1/2 ounces of fresh back fat, 1/2 pound of fresh pork skin, 40 grams of salt, 7 grams of freshly ground black pepper, 1 1/2 grams of dried sage, 1/2 gram of chili flakes, 7 grams of fresh garlic, mashed into a paste in a mortar and pestle, 4 grams of fennel seeds, 7 grams of glucose (corn syrup), and clean standard pork casings. The process involves grinding the pork and back fat together, then grinding half of the mixture again with a smaller plate. The pork skin is boiled, ground, and refrigerated. The pork, fat, and skin are mixed with the other ingredients, stuffed into casings, and hung to dry before being refrigerated or frozen.