Get Stuffed June 20, 2012Posted by Toy Lady in Cooking, Food, Homemade.
A while ago, I belonged to a message board that, as a running discussion, included a “What’s For Dinner” thread.
This discussion went on for years – every few days, someone would start a new thread, but it was always the same thing – a bunch of food-obsessed people describing their dinner plans.
One day, one of the participants, some guy who lived in London, I think, mentioned that he was just having pork and leek sausage.
Sausage made of pork? And leeks? Got a recipe?
Sadly, no. Apparently, pork and leek sausage isn’t something you MAKE – it’s something you pick up on the way home.
Or it is if you have a Tesco on your way home.
So of course, I did what any normal person would do – I searched the Internet for a recipe!
After all, if it was truly worth eating, someone must have made it, right? And even if the store-bought stuff wasn’t very good (which I doubt, given that I first heard of it on a serious food-lovers’ discussion board), well, someone out there must love it enough to recreate it in order to enjoy it at home whenever they wanted to. I mean, just because you can easily purchase it, that’s no reason not to make it yourself, is it?
And do you know, Google had nothing!
Alas, the closest I could come to a recipe was a list of ingredients on yet ANOTHER message board – one that seems to be defunct now.
Well, it was a place to start, anyway.
However, we did have to make adjustments – one of the ingredients was “rusk” and another was “seasoning.”
This could be a problem – I get that rusks are hard biscuit-y things – I think they’re something like zwieback. But “seasoning, I blend my own” – when I have no idea what flavor profile we’re going for – could be a little tricky.
Let me just stop right here and say this.
If you DO know how to make Pork & Leek Sausage, or if you’ve ever had the actual real honest-to-goodness Tesco thing and I’m completely off the mark here, I don’t want to know about it.
See, what we decided to go for was, well, a Pork and a Leek flavor profile. And I have no idea if that’s “correct” or not, and I don’t even care. So there.
This is some darned good sausage, and isn’t that the whole point?
So here’s what we did.
We started with a pork shoulder, and we boned and cubed it.
Using the BIGGEST bowl we could find, we combined:6.5 lb. cubed pork 14.75 oz. sliced fresh leeks 1/2 ounce freshly ground white pepper 1 ounce kosher salt 9 oz. seasoned croutons (see how I got around that rusk thing AND the seasoning thing? Yeah.) 6 oz. water (next time, I think we’ll use dry white wine – either all 6 oz., of half wine and half water)
Then we ran the mixture through the coarsest plate on the meat grinder.
Now if you’ve ever made sausage, you know that the next step is to “check for seasoning.”
What that means, basically, is to make yourself a mini-sausage patty, fry it up, and enjoy a little “slider.” Only it’s not a slider because you’re on a mission – you’re under pressure. You need to make sure the entire batch of sausage is going to taste good. This is NOT a recreational sausage patty!
Fear not, though, it was mighty good.
And so, once completely ground, we shoved the meat into the fridge for a few hours, in preparation for a second pass through the grinder.
And, while Peeps was grinding, I rinsed the casings.
Now the idea of hog casings is kind of gross, I’ll give you that. And the thought that they’re packed in salt and will keep nearly indefinitely is, well, we just don’t think about it.
But I will tell you this. I grew up with “natural casings” (I guess that’s sort of a euphemism), and I’ve tried collagen casings. The real thing really is better.
Though sausage patties are nice, too.
Well, to each his own, I guess.
However, since Peeps received a sausage stuffer for Christmas a couple of years ago, well, we stuffed some sausage! We kept out a bit unstuffed for risotto or soup or something, but most of it became links.
I will spare you the actual stuffing of the sausage – you take your casing and you thread it onto the feed tube, and you crank the sausage stuffer, and, well you stuff sausage.
And almost before we knew it, we had a couple of coils of actual sausage, which, though there is a bit of a learning curve there, it’s not all that hard to twist into links to fit whatever size roll you happen to prefer.
And I’ll tell you – this is a lovely sausage – it’s mild and porky, with a sweet leek flavor – not too strong, but definitely there.
In fact, it was so good, we completely forgot to take any pictures of the finished, grilled sausage.
Twice, in fact.