Chainsaw13
11-22-2013, 06:18 PM
Made a batch of this sausage recently and cooked up some for dinner tonight. Based it off this recipe: http://honest-food.net/wild-game/venison-recipes/burger-meatball-recipes/venison-sausages-with-porcini-and-sage/
Since I didn't have venison, I went with pork as I have friends that raise some tasty Berkshire pigs.
1600g lean pork
500g pork fat
4 cloves garlic, minced
1/3c red wine
25g kosher salt
3 shallots, minced
1g cracked black pepper
1g juniper berries, ground
2 tbsp sage, minced
2 tbsp dried porcini mushrooms, ground
Mix pork, garlic, salt, shallots, pepper, juniper, sage and porcini. Chill the fat well, then grind through coarse plate. Mix fat with the pork/spices and rechill. Grind through a fine plate. Add red wine and mix well to combine. Stuff into casings.
The sage gives it a taste similar to breakfast sausage, but the porcini adds a deeper flavor. Definitely one I'll remake.
Since I didn't have venison, I went with pork as I have friends that raise some tasty Berkshire pigs.
1600g lean pork
500g pork fat
4 cloves garlic, minced
1/3c red wine
25g kosher salt
3 shallots, minced
1g cracked black pepper
1g juniper berries, ground
2 tbsp sage, minced
2 tbsp dried porcini mushrooms, ground
Mix pork, garlic, salt, shallots, pepper, juniper, sage and porcini. Chill the fat well, then grind through coarse plate. Mix fat with the pork/spices and rechill. Grind through a fine plate. Add red wine and mix well to combine. Stuff into casings.
The sage gives it a taste similar to breakfast sausage, but the porcini adds a deeper flavor. Definitely one I'll remake.