Fresh Sausages.
You’ve heard the phrase, eating high on the hog. It’s a reference to the fact that the most tender and lean cuts are on the back of the animal, the part of the animal least appreciated by sausage makers and those interested in both fat and flavour, two things lacking in pork loin. You only need to think of the difference between a duck’s red breast and a chicken’s white to understand how use darkens, but also flavours, a muscle. We’re going to need to split the difference on this one. Ask your butcher for 60 % ground pork belly and 40 % shoulder, which should give you the right amount of fat to lean meat, the right balance between the unctuous richness and robust and macho flavour we expect from freshly-made sausages.
Sausage meat
Casings (hog or mutton, depending on size of funnel)
Fennel seeds
Anisette (sambuca will work)
Salt, 18 grams per kilo of meat.
Ground chilli flakes
Dried herbs, either a Provence blend or straight dried oregano.
Speciality machine, a sausage stuffer.
The morning of, soak the fennel seeds in anisette, preferably uncovered as to allow the alcohol to evaporate.
Keep everything as cold as possible, even the machine itself. There is a reason that warm zones produce little sausage. Place meat in a large bowl, and add salt as evenly as possible, in one kilo batches. Mix in herbs, fennel seeds and chilli peppers to taste (see note). Mix thoroughly, say, for 25 seconds but not more.
Thread casings on front of machine and follow manufactures instructions. Grill or sauté. Don’t overcook. Turn with tongs, NOT a fork, as you’ll only pierce the meat and try it out. We usually serve with sautéed peppers.
Note. When seasoning, form a tiny patty and sauté until cooked through. Taste and adjust seasoning.
Wine:
This is picnic food so you don’t want to go too fancy with the wine. A simple rough-and-tumble red, perhaps slightly chilled would be perfect. We serve Annalisa’s wine with these sausages.
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