A few friends came over, we ground meat, rinsed intestines, and stuffed one into the other. Four of us made three kinds of sausage. I made Toulouse, or French garlic sausage. There was also an onion-sage-red wine combo and wild boar. No kidding. Wild boar hunted in Sonoma county, ground up and mixed with cumin, sherry, smoked paprika, and plenty of orange. Awesome. The advantage of group sausage making (besides multiple hands for detangling intestines, stuffing, and fetching various things with clean hands while others’ hands are pork-fat covered) is that everyone gets a share in each kind of sausage. Here’s my share:
Garlic sausage
4 1/2 lbs. pork shoulder
1 lb. pork fat
3 Tbsp. kosher salt
4 cloves garlic, minced
1 tsp. freshly ground black pepper
1/4 tsp. freshly grated nutmeg
Cut pork and fat into 1-inch pieces. Toss with salt and chill overnight. Toss in garlic, pepper, and nutmeg. Grind on a 3/8-inch grinder. Chill another 15 minutes. Grind again. Stuff into hog intestines or, much easier, form into patties. Chill and use within four days or freeze for up to four months.
I cooked some of the garlic sausage for dinner (with roasted potatoes and cabbage & onions). We started with some pimentos de padron, it was a lovely Sunday supper. We ate late, after walking up to the community garden by our house. The sun had set and the garden was decorated with dozens of jack-o-lanterns. A scary scarecrow tortured delighted children in the back corner before rewarding them with candy. It was beautiful and charming and full of neighbors loving where they live.
Ryan | 29-Nov-08 at 1:23 pm | Permalink
Great looking sausages, I am sure they tasted awesome.
http://bestbyfarr.wordpress.com/2008/10/11/suckling-pig-porchetta/