By LucMartin, on April 29th, 2011   Everyday, Fresh Sausages 
I made a huge amount of chorizo last year. Following the recipe in last years chorizo post I made fresh chorizo all over the summer and cured chorizo to eat over winter. The cured version was almost perfect; spicy, fatty, porky and with a good balance of salt. The fresh version was great (better than any I could buy in NL), but was still falling perhaps a little short on flavor when BBQ’d. I struggled through the summer, slathering chilli jam on every sausage, but it was clear a new recipe was needed.
I reviewed the recipe and tweaked the ratios of smoked/unsmoked paprika, pepper corns, I changed chili flakes to cayenne pepper, kicked out the breadcrumbs then essentially DOUBLED the ratio of spices to meat. This was to be one fiery sausage.
The other change here was that my old hand cranked grinder/stuffer has gone away. The mechanism that attaches it to the worktop broke. Fortunately my . . . →Chorizo 2011
By l.martin, on March 20th, 2011 Fresh Sausages 
2.3kg pork shoulder500g pork belly300g back fat8tbs paprika2tbs smoked paprika2tbs black pepper corns2 tsp chili flakes1% total weight salt200g fresh breadcrumbs
Put the back fat in the freezer to chill. Pass the pork through the mincer and put to one side. Crush all of the spices in a pestle and mortar and mix into the minced meat and breadcrumbs. Tip the pork out onto a work surface and knead it until sticky (about 10 mins). Take the fat out of the freezer, roughly chop and mix in with the sausage mixture. Stuff this mixture into casings as normal.
By l.martin, on March 20th, 2011 Fresh Sausages, Game 
950g boar (leg or shoulder is fine for this) 950g pork shoulder200g hare leg350g back fat1.5 TBS black pepper corns2 ½ tsp fennel seeds4 cloves1 tsp chilli flakes1 tbs paprika1 tbs fresh thyme4 cloves of garlic1% total weight of salt150g fresh breadcrumbs, try to make them from very dark malted bread. Mix with a good slug of red wine.
Put the back fat in the freezer to chill. Pass the pork, boar and hare through the mincer and put to one side. Crush all of the spices in a pestle and mortar and mix into the minced meat and breadcrumbs. Tip the pork out onto a work surface and knead it until sticky (about 10 mins). Take the fat out of the freezer, roughly chop and mix in with the sausage mixture. Stuff this mixture into casings as normal.
By l.martin, on March 20th, 2011 Fresh Sausages 
900g lean pork shoulder250g back fat½ tsp fennel seeds¼ tsp chili flakes1 tbs black pepper corns2 cloves1 large or 2 small cloves of garlic1% total weight of salt100g fresh breadcrumbs mixed with a splash of white wine
Put the back fat in the freezer to chill. Pass the pork through the mincer and put to one side. Crush all of the spices in a pestle and mortar and mix into the minced pork and breadcrumbs. Tip the pork out onto a work surface and knead it until sticky (about 10 mins). Take the fat out of the freezer, roughly chop and mix in with the sausage mixture. Stuff this mixture into casings as normal.
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About Me I love food; cooking it, eating it and having prentious and mildly competative conversations about it. I also play guitar and enjoy the occasional glass of wine or seven.
Based in Tilburg, NL, this blog follows my adventures in food and cooking, trying to eat well in a land where you can buy a horse paste sausage from a vending machine.
For quality suppliers in and around the Tilburg area, see my page on Suppliers.
CHICKEN AND RED WINE?
Click here for my post on roast chicken and red wine
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