I decided to make sausage for the trifecta of pork. I wanted to make porchetta style sausage with lots of fennel in the sausage (I love the taste of fennel). Katie does not like whole seeds in sausage, so I decided to grind them. I also ground the herbs and the garlic.
2 1/2 lbs (1.1 kg) of Pork Shoulder, Cut into Thin Strips
3 Tsp of Fennel Seeds
2 Tsp of Freshly Ground Black Pepper
1 Tsp of Crushed Red Pepper
2 Tsp of Kosher Salt
4 Cloves of Garlic, Chopped
1/2 Tbsp of Fresh Sage
1/2 Tbsp of Oregano
1 Tbsp of Rosemary
1 1/2 Tbsp of Parsley
Place sliced pork shoulder in a large bowl. Finely grind fennel seeds, pepper, red pepper, and salt either in a spice grinder or mortar and pestle.
|Spices ready to be ground|
|A bowlful of pork and spices|
Cook one tablespoon of sausage in a small saucepan. Taste and adjust spices if necessary. Cook the sausage within three days or freeze.
The bottom line: will I make this again? Yes, I had no idea that making your own sausage was so easy. This way I control the amount of fat in my sausage and I control the seasonings. I ended up with a lean sausage with Italian seasonings. Homemade andouille sausage for gumbo is next on the list.