3.5 pound lean pork (I used 1535 g)
1 pound fat back (I used 336 g)
0.5 pound pork skin (I used 140 g)
40 g salt (I used 30 g)
7 g ground black pepper
1.5 g dry sage
0.5 g cayanne
7 g fresh garlic smashed
4 g anise seeds
7 g dextrose
69 g ice cold water
The pork skin is cooked for 30 minutes in boiling water then frozen and ground through a medium plate twice. This is mixed with the meat and fat along with the spices and ground through a medium plate. The sauage meat is mixed with the water and then stuffed into hog casings.
I allowed the sausage to bloom overnight and poached them at 170 F for 30 minutes. After a quick frying, I had this
This sausage has a very "meaty" texture and is nicely flavored with the anise seed and pepper. The sage and garlic are present but more in the background. Very worth trying.
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