Duck and Marmalade Sausage
A take on canard à l'orange in sausage form.
Recipe: Pork and Wild Garlic Sausages
Pork and wild garlic sausages.
Note: Picture shows x2 recipe quantity.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pork (around 70% lean, 30% fat) | 1000g |
| Salt | 20g |
| Finely Chopped Wild Garlic | 50g |
| Ground Black Pepper | 3g |
| Pimenton Picante | 3g |
| Sugar | 3g |
| Dried Sage | 1g |
| Dried Marjoram | 1g |
| Ground Nutmeg | 1g |
| Ice Cold Water | 50g |
| Sausage Casing | 1m |
Instructions
Night Before
- Rinse and soak the sausage casings in water. Leave them in the fridge overnight.
- Separate lean and fat (if possible), combine with salt, and leave in the fridge.
On the Day
- Chill the meat and grinder parts in the freezer for about an hour.
- Once the meat has reached 0-1°C, mince the pork through a 6mm plate.
- Place the meat back in the freezer and chill until it reaches 0-1°C again.
- Roughly mix in the wild garlic.
- Re-grind through a fine, 3mm plate.
- Add the remaining herbs and spices.
- Knead the meat while gradually adding the water until the mixture becomes sticky.
- To check the seasoning, make a mini patty and fry it. Adjust the seasoning if necessary.
- Chill the remaining mixture in the fridge for 30 minutes.
- Prepare the sausage stuffer and carefully pipe the mixture into the casings.
- Twist the sausages into links and leave them to dry in the fridge for 24 hours before consuming.
