Uncle Jack
Sep 6, 2005, 8:24 AM
Post #5 of 8
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Re: [Esteban] The Lazy Days of Summer in Mazatlan
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Uncle Jack’s Country Pork Sausage
Ingredients:
2 ½ lbs finely ground pork (3/16” plate) 2 lbs lean pork 1/2 lb pork fat
2 tsp salt
1 tsp ground black pepper
1 Tbsp brown sugar
2 tsp dried sage
¼ tsp dried marjoram
¼ tsp allspice
¼ tsp nutmeg
1 pinch ground cloves
½ tsp crushed red pepper flakes (or more if you like it spicy)
½ cup white wine
Directions:
1 In a small, bowl, combine the sage, salt, ground black, pepper, marjoram, brown sugar, crushed red pepper, allspice, nutmeg and cloves. Mix well.
2 Place the pork in a large bowl and sprinkle the mixed spices over it. Mix well with your hands. Add wine and mix again.
3 Fry small test patty, taste and adjust spices if necessary. Let stand in refrigerator for at least 1/2 hour to let the flavors marry.
4 Divide into four equal portions and seal in airtight zip lock bags. Will keep 3 days max in refrigerator or up to 6 months in freezer.
About the wine.....the wine and salt together help keep things sanitary during the mixing process. If you don't like the taste of the wine, throw in a shot or two of vodka instead. The booze will cook off and leave no taste at all.
Uncle Jack’s Italian Pork Sausage (Hot)
Ingredients:
2 ½ lbs finely ground pork (3/16” plate)* 2 lbs lean pork 1/2 lb pork fat
1 ½ tsp salt
1 tsp fresh coarse ground black pepper
1 Tbsp brown sugar
3 tsp fennel seed
1 tsp anise seed
1 + tsp powdered garlic
2 tsp coriander
½ + tsp crushed red pepper flakes (or more if you like it spicy)
½ Cup red wine
Directions:
1 In a small, bowl, combine the salt, ground black, pepper, brown sugar, fennel, anise, garlic, coriander, and crushed red pepper. Mix well.
2 Place the pork in a large bowl and sprinkle the mixed spices over it. Mix well with your hands. Add wine and mix again.
3 Fry small test patty, taste and adjust spices if necessary. Let stand in refrigerator for at least 1/2 hour to let the flavors marry.
4 Divide into four equal portions and seal in airtight zip lock bags or stuff into links. Will keep 3 days max in refrigerator or up to 6 months in freezer.
* Note: Some people prefer a coarser texture for their Italian sausage particularly if they are stuffing it into casings. You may want to use a ¼ inch or larger plate.
About the wine.....the wine and salt together help keep things sanitary during the mixing process. If you don't like the taste of the wine, throw in a shot or two of vodka instead. The booze will cook off and leave no taste at all.
Uncle Jack’s Italian Pork Sausage (Sweet)
Ingredients:
2 ½ lbs finely ground pork (3/16” plate)* 2 lbs lean pork ½ lb pork fat
1 ½ tsp salt
1 tsp fresh coarse ground black pepper
1 Tbsp brown sugar
3 tsp fennel seed
2 tsp coriander
½ tsp crushed red pepper flakes (or more if you like it spicy)
½ cup white wine
Directions:
1 In a small, bowl, combine the salt, ground black, pepper, brown sugar, fennel, coriander, and crushed red pepper. Mix well.
2 Place the pork in a large bowl and sprinkle the mixed spices over it. Mix well with your hands. Add wine and mix again.
3 Fry small test patty, taste and adjust spices if necessary. Let stand in refrigerator for at least 1/2 hour to let the flavors marry.
4 Divide into four equal portions and seal in airtight zip lock bags or stuff into links. Will keep 3 days max in refrigerator or up to 6 months in freezer.
* Note: Some people prefer a coarser texture for their Italian sausage particularly if they are stuffing it into casings. You may want to use a ¼ inch or larger plate.
About the wine: The wine and salt together help keep things sanitary during the mixing process. If you don't like the taste of the wine, throw in a shot or two of vodka instead. The booze will cook off and leave no taste at all.
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