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coriander, nutmeg and white wine sausage

(recipe, caleb bo baleb)


I am trying to recreate a sausage offered by a stand at the local farmer's market. It is sweet and excellent with mustard.


  1. 5 lb. pork shoulder
  2. 4 Tbsp. ground coriander
  3. 2 Tbsp. ground nutmeg
  4. 3 cloves garlic
  5. 40 g kosher salt
  6. ½ cup white wine
  7. 8 ft hog casings


  1. Dice the pork shoulder, toss it with the coriander, nutmeg, garlic and salt, and grind (on our kitchenaid stand mixer, I grind once on speed 4 using the larger plate).
  2. In an electric mixer bowl, with a mixing paddle, stir on speed 2 and slowly add the white wine until all the liquid is absorbed and the meat is tacky but not smeared.
  3. Stuff into hog casings, tie off links, pop the air bubbles, let them sit overnight, and enjoy.