Garlic and red wine pork sausages

This recipe is from Charcuterie by Michael Ruhlman and Brian Polcyn.  These sausages are succulent and juicy, with a robust garlic flavour and red wine base.  I might have made them too garlicky, though, not that the recipe called for too much garlic but I used local Gippsland garlic I bought at a Farmer’s Market, and it is fresh and pungent!  The recipe is based off of 5 lb (2.25 kg) boneless pork shoulder, so just multiply up or down, accordingly.  If the pork is lean, you will need to ask the butcher for some extra fat.  You ultimately want 20-25% fat in your sausages.  I also used natural hog casings, but you can buy synthetic versions if you don’t like the idea of small intestines securing your sausage meat!

garlic red wine pork sausages

 

I started the night before for simplicity, but you could do on the same day.

Ingredients

5 lb (2.25 kg) fatty, boneless pork shoulder

Additional pork fat if necessary

1.5 ounces (40 g) salt

1 Tb (10 g) black pepper

3 Tb (55 g) minced garlic

1 cup (250 ml) ice-cold red wine (use the good stuff because you can taste the red wine in the sausages)

3 meters hog casings, soaked for at least 30 minutes in tepid water and rinsed thoroughly

 

Dice the pork (and fat) into 1 inch (3 cm) cubes, discarding as much sinew and any other tough bits (the good fat should be smooth and soft in appearance, versus the bad fat which tends to be rough and tough).  Mix in all the ingredients except the red wine, and chill for at least 2 h or overnight.  Prior to grinding the meat, place the meat mixture in the freezer for 30 minutes to super-chill.  The colder the meat and fat, the better emulsification achieved, and hence a better tasting (and consistency) sausage! Using a meat grinder, grind the pork mixture as quickly as possible, ideally into a bowl on ice to keep the mixture chilled.  Place the sausage mince into a mixer and mix for a couple minutes to blend the ingredients.  Add the ice-cold red wine and mix for another couple minutes.  Fill into the hog casings, and twist off in 6 inch (15-18 cm) lengths.  The sausages can be kept for 5-7 days in the fridge, or frozen for 3 months.  I had just under 3 kg (6 lb) of sausage in the end, and made about 20 sausages.  I cooked up about 8 for a BBQ, gave some away, and froze enough for another meal.

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