Olympia Provisions' Parsley Pecorino Sausage

Recipes for all sausages

Olympia Provisions' Parsley Pecorino Sausage

Postby NCPaul » Fri Jun 24, 2016 1:22 pm

I made the recipe for Parsley Pecorino Sausage from the cook book Olympia Provisions written by Elias Cairo and Meredith Erickson (ISBN 978-1-60774-701-7) and can easily recommend both the recipe and the book. For me the recipe was:

Pork shoulder 1200 g
Fat Back 400 g
Salt 21.6 g
Fresh garlic 8.4 g
Black pepper 8.4 g
Ice crushed 200 g (the book used slightly more)
Parsley fresh flat leaf 24 g
Pecorino Romano cheese 102 g

The meat, fat and salt were ground once through a course plate and then mixed with the rest. Stuffed into hog casings and made into short links. Notably the sausage has no fennel or anise.

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In the book Elias Cairo shows the sausage served with polenta and tomato sauce which is a great way to enjoy this sausage (we also had buttered sugar snap peas fresh from the garden).

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This was missing something to me when I thought back to the sausage maker’s treat I had after stuffing, then it came to me. When I fried the patty from the stuffer’s residue I was also frying the Pecorino cheese; I’m calling this the “Frico effect”. Look below and you can clearly see it. Though I hate to do it, I will be splitting the casings on the remaining sausages to get a good fry on the cheese. This would be a good sausage to make in bulk, no casing necessary.

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Fashionably late will be stylishly hungry.
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Re: Olympia Provisions' Parsley Pecorino Sausage

Postby wheels » Fri Jun 24, 2016 4:09 pm

Great Recipe Paul.

Phil
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