Makes about 3 pounds
This hearty sausage has an ample, smoky flavor from the bacon and a nice lift in its aroma and taste from the spices and mustard. Hunter's sausage is excellent grilled and served with a coarse-grained mustard or braised with beer and onions.
2 pounds pork butt
1 pound lean smoked bacon
1/2 cup water
1 tablespoon whole yellow mustard seeds
2 teaspoons minced garlic
2 teaspoons coarsely ground black pepper
2 teaspoons sweet Hungarian paprika
2 teaspoons dry mustard
1 teaspoon kosher salt
1 teaspoon ground coriander
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
Medium hog casings
For details on sausage making, see page 10 of the book.
Grind the pork and bacon through a 1/4-inch plate. Mix the ground meat with the water, mustard seeds, garlic, black pepper, paprika, dry mustard, salt, coriander, nutmeg, and ginger. Knead until all the spices are thoroughly blended with the meat. Stuff into medium hog casings, and tie into 6- to 7-inch links. Dry the sausages, uncovered, in the refrigerator for 1 or 2 days.
To poach, bring a large pot of lightly salted water to a boil. Add the sausage and reduce the heat to maintain the poaching liquid at 180 degrees F. Poach for 25 minutes. Drain.
Cool and refrigerate. The poached sausages will keep in the refrigerator for 3 to 4 days, or in the freezer for 2 months.
Bruce Aidells' Complete Sausage Book
by Bruce Aidells and Denis Kelly
Ten Speed Press, 2000
$21.95, 336 pages
Recipe reprinted with permission.
Bruce Aidells' Complete Sausage Book Recipes
Kate's Global Kitchen for May 2002:
05/03/02 Do Mom a Favor: Don't Take Her Out
05/10/02 Painting a Vanilla Sky: In the Sweet Kitchen
05/17/02 Leaping Lettuces: Off with Their Heads!
05/24/02 Cheeseburgers in Paradise
05/31/02 Haute Hounds & Hot Dogs
Copyright © 2002, Kate Heyhoe. All rights reserved.
This page created May 2002
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