The Header Didn't Lie
Mar. 4th, 2018 11:27 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Leek & Green Garlic Sausage.
1000 g pork shoulder butt
15 g salt
1.6 g curing salt #1
2.4 g black pepper
0.8 g cayenne pepper (I used half hot paprika and half white pepper)
19.4 g green garlic
200 g leek whites (I used 100 g leeks and 120 g green garlic)
73 g white wine
Coarsely chop green garlic and leek whites. Saute briefly in lard (do not brown). Add the wine and cook to reduce liquid by half.
Grind the garlic and leeks through an 8mm die. Then mix salt and curing salt with the meat, grind through the 8mm die, then a second time at 4mm. Mix in the peppers and mix well. Stuff away!
What worked: They were okay. They were actually better reheated the next day.
What didn't: I didn't keep the meat cold enough (should have ground first into a bowl set into an ice bath) and so it started to smear on the second grinding. (At that point I stopped and left half of it coarser, which was okay.)
More importantly, this was not that interesting. Maybe if it was all green garlic rather than leeks with a hint of green garlic. That's a lot of green garlic, but I got a big bag of it from our CSA so...
Will I make it again? I don't plan to, no.
1000 g pork shoulder butt
15 g salt
1.6 g curing salt #1
2.4 g black pepper
0.8 g cayenne pepper (I used half hot paprika and half white pepper)
19.4 g green garlic
200 g leek whites (I used 100 g leeks and 120 g green garlic)
73 g white wine
Coarsely chop green garlic and leek whites. Saute briefly in lard (do not brown). Add the wine and cook to reduce liquid by half.
Grind the garlic and leeks through an 8mm die. Then mix salt and curing salt with the meat, grind through the 8mm die, then a second time at 4mm. Mix in the peppers and mix well. Stuff away!
What worked: They were okay. They were actually better reheated the next day.
What didn't: I didn't keep the meat cold enough (should have ground first into a bowl set into an ice bath) and so it started to smear on the second grinding. (At that point I stopped and left half of it coarser, which was okay.)
More importantly, this was not that interesting. Maybe if it was all green garlic rather than leeks with a hint of green garlic. That's a lot of green garlic, but I got a big bag of it from our CSA so...
Will I make it again? I don't plan to, no.
