Would you like some sausage?
If you came to our house for breakfast, you’d probably be offered some homemade pork sausage. Want to come over?
Every time Danny makes sausages, he tries out a different set of flavors. Fennel and rosemary. Apple cider and prunes. Mexican chile powder and garlic. Once you start making sausage, you won’t stop.
“But I enjoy the classics just as much. Chorizo. Blood sausage. Sweet Italian. Kielbasa. It’s fun to experiment and try new things. Then again, it’s just nice to go back and do something that has been perfected over the years.”
In other words, you could make pork sausage for the rest of your life and still not be done.
Go ahead and try.
If you’d like to make the sausages you see pictured above, here are the ingredients. And for the technique, please look back at our Making Sausages — A Primer.
3 pounds pork butt
3/4 pound backfat
4 large cloves garlic, rough chopped
1 tablespoon toasted fennel seed, crushed
2 teaspoons smoked paprika
1 tablespoon fresh sage, chopped
2 teaspoons fresh rosemary, chopped
pinch red chile flakes
2 teaspoons each kosher salt and cracked black pepper
{ 2 comments… read them below or add one }
porkmates, wouldn’t it be wonderful for everyone to try real, homemade sausage as you show and taste the magic of a little simple technique and a lot of honest flavor. Would people lose their fear of sausage inspired by the unknown mystery meat and additives found in many commercial products? Pork shoulder (Boston Butt) and 20% fat with those fresh flavors is like making a terrine in a casing! Bravo. We’re talking more pork shoulder at the whole hog blog…
Umm, YES! And also, NOM NOM NOM. Sorry for the lolcat speak, but sometimes it’s the only expression that fits.