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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.
- 5 lb. pork shoulder
- 4 Tbsp. ground coriander
- 2 Tbsp. ground nutmeg
- 3 cloves garlic
- 40 g kosher salt
- ½ cup white wine
- 8 ft hog casings
- 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).
- 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.
- Stuff into hog casings, tie off links, pop the air bubbles, let them sit overnight, and enjoy.