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So I've got 10 1/2 pounds of 18 hour outdoor-reared pit cooked pig.
The flavour is very strong, smells like the pig's in the room with you, not bad, just overpowering. Texture is very soft - in short nobody likes it.
Soooo, after me workout last sunday I'm sitting in the hot-tub in the rain - which coincidentally seems to be where I do my best thinking these days - and I came up with this stuff...
Hybrid Sausage
You will need:
2 lb lean pork shoulder
2 lb cooked pork (pulled pork ought to do the trick if you ain't got any 18-hour-brick-oven-inedible lying around
)
cure salt for 2 lb pork
2 tsp seasalt (or enough to make 2oz INCLUDING your cure salt)
2 tsp peppercorns
5 medium cloves garlic
2 hpd tsp smoked paprika
1/2 cup oats (you knew they were coming)
Chop up pork shoulder.
Put spices and garlic into chopper and blend.
Mix spices and pork.
Add oats, mix again
Grind through coarse grid.
Chop up and add the cooked pork, then grind again (coarse).
Stuffed it into hog casings - really tight :-)
I wanted big sausages.
The bit left in the stuffer got the cook test.
It's a winner :-)
I'm leaving the stuffed sausage to cure and set overnight.
I'm going to do some in the dehydrator at 150.
Depending on how that turns out I'll decide what to do with the rest :-)
It's got smoked pork and paprika in it already, so don't have to brave the rain to smoke it lol
The cook test stuff has a texture - I'm guessing - like firm scrapple.
Flavour is garlick with a nice salty, peppery back ground, the piggy flavour has subsided to a pleasant back taste.
Tried it on 5 people so far and they'll all eat more. (lean times in castle gresley for vampires tonight, I did mention the garlick right ?)
More when I've cooked some of the stuffed ones tomorrow :-)
I'm aiming for a very firm finished sausage for slicing and eating cold.
The flavour is very strong, smells like the pig's in the room with you, not bad, just overpowering. Texture is very soft - in short nobody likes it.
Soooo, after me workout last sunday I'm sitting in the hot-tub in the rain - which coincidentally seems to be where I do my best thinking these days - and I came up with this stuff...
Hybrid Sausage
You will need:
2 lb lean pork shoulder
2 lb cooked pork (pulled pork ought to do the trick if you ain't got any 18-hour-brick-oven-inedible lying around
)cure salt for 2 lb pork
2 tsp seasalt (or enough to make 2oz INCLUDING your cure salt)
2 tsp peppercorns
5 medium cloves garlic
2 hpd tsp smoked paprika
1/2 cup oats (you knew they were coming)
Chop up pork shoulder.
Put spices and garlic into chopper and blend.
Mix spices and pork.
Add oats, mix again
Grind through coarse grid.
Chop up and add the cooked pork, then grind again (coarse).
Stuffed it into hog casings - really tight :-)
I wanted big sausages.
The bit left in the stuffer got the cook test.
It's a winner :-)
I'm leaving the stuffed sausage to cure and set overnight.
I'm going to do some in the dehydrator at 150.
Depending on how that turns out I'll decide what to do with the rest :-)
It's got smoked pork and paprika in it already, so don't have to brave the rain to smoke it lol
The cook test stuff has a texture - I'm guessing - like firm scrapple.
Flavour is garlick with a nice salty, peppery back ground, the piggy flavour has subsided to a pleasant back taste.
Tried it on 5 people so far and they'll all eat more. (lean times in castle gresley for vampires tonight, I did mention the garlick right ?
)More when I've cooked some of the stuffed ones tomorrow :-)
I'm aiming for a very firm finished sausage for slicing and eating cold.
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