This sausage was a big hit at a recent book signing event for Patricia Wells at Café Presse. For this lunch time event, we simmered thick slices of this sausage with rich chicken stock, white cabbage and a finish of chopped chives for a hearty cold weather dish. So many guests asked for the recipe that I decided to post it to my blog.
- 1lb smoked pork jowl
- 1lb pork cheek
- 1lb pork butt
- 1/2lb pork fat
- 1oz kosher salt
- 1/2 teaspoon sugar
- 1/2 teaspoon white pepper (ground)
- 1/4 teaspoon French four spice (ground)
- 1 tablespoon garlic (peeled, germ removed and finely minced)
- 1/4 cup Madeira
|Combine the pepper, 4 spice, sugar and salt.
|Cube all the meat. Grind using a 1/4″ dia. Combine the meat with the spices in the mixer. Mix with a paddle until well combined. Add the Madeira and garlic; mix well. The sausage mixture should be sticky and hold together well. Fry off a small piece of the mixture to taste for seasoning. Remember that if you intend to serve the sausages cold, they should be more highly seasoned than if you intend to serve them hot. Leave the mixture overnight.
|Stuff the sausage mixture into large cellulose casings, packing the casing tightly. Tie of the ends. Using a pin, pierce the casing all over so that it will not burst during cooking.
|Put the filled sausages in a deep pan. Cover with cold water. Add a pinch of salt. Bring the water to a boil over high, heat, then lower the heat to a strong simmer. Cook the sausages covered to an internal temperature of 160 degrees F. Cool immediately in a ice and water bath. When cool, refrigerate overnight.
|The sausages are now ready to have the casing removed and to serve. To serve cold, slice thinly. To serve hot, cut into 3/4″ slices before cooking.