This favorite pizza topping is a coarse plump pork sausage.
Either hot (flavored with hot, red peppers) and sweet (without the added heat). It must be well cooked before serving, and is suitable for frying, grilling or braising. The recipe below is a hybrid of hot and sweet.
- 15 pounds boned pork butts
- 2 ¾ cups very cold red wine (Cabernet Sauvignon works nicely)
- 8 tablespoons salt
- 7 tablespoons fennel
- 6 tablespoons ground black pepper
- 1 tablespoon ground coriander
- 3 teaspoons red pepper flakes
- 2 teaspoons oregano
- 1½ teaspoons garlic powder
- 1½ teaspoons sugar
- 1½ teaspoons caraway seed
Process
1. Grind all of the pork butts through a one-quarter inch or three-eighths inch plate. Refrigerate the ground pork until well chilled - ideally 32 to 34 degrees Fahrenheit
2. When the meat is chilled, thoroughly mix the remaining ingredients in a bowl.
3. In a large bowl or lug, thoroughly mix the wine and spice mixture with the ground pork. Immediately stuff into 32mm to 35mm hog casings.
4. Hang the stuffed sausage in a cool place until the casings are dry to the touch. Refrigerate or freeze immediately after drying.
