sun-dried tomato, basil and garlic sausage

[Earache_My_Eye]

I'm working on adapting a recipe from the Charcuterie book and am looking for input/thoughts on what I've put together so far.

Seasoning concoction...

2 T. kosher salt
1 tsp. fresh ground black pepper
6 cloves fresh garlic
3/4 oz. fresh basil (I took the best leaves from two 3/4 oz. pkgs and got ~ 3/4 oz.)
4 oz. sun-dried tomatoes (diced) (mine were the semi-dry kind, so I re-hydrated them with some boiling water.)
1/4 c. red wine vinegar
1/4 c. EVOO
1 c. dry red wine ($3.99 bottle of Merlot in this case..)

I'm thinking I want to stretch this out into 6 lbs of pork...give or take.

What say you, oh wise and powerful (Oz?) sausage gurus??

L8r,
Eric

[IrishChef]

I'm working on adapting a recipe from the Charcuterie book and am looking for input/thoughts on what I've put together so far.

Seasoning concoction...

2 T. kosher salt
1 tsp. fresh ground black pepper
6 cloves fresh garlic
3/4 oz. fresh basil (I took the best leaves from two 3/4 oz. pkgs and got ~ 3/4 oz.)
4 oz. sun-dried tomatoes (diced) (mine were the semi-dry kind, so I re-hydrated them with some boiling water.)
1/4 c. red wine vinegar
1/4 c. EVOO
1 c. dry red wine ($3.99 bottle of Merlot in this case..)

I'm thinking I want to stretch this out into 6 lbs of pork...give or take.

What say you, oh wise and powerful (Oz?) sausage gurus??

L8r,
Eric

Maybe add a bit of sugar, and/or sub a sweeter red, like a Bogle Petite Sirah(around $10). I try hard not to eat any wine I wouldn't drink, and a $3 bottle of merlot might work against you in this case, especially if its a fresh sausage. Depending on the fat in the pork, you may want to omit the EVOO too. Remember, the fry test is your friend. Good luck.

[Meat Hunter]

I have that book. Which recipe is it that your going for? Page number?

[DanMcG]

I'd have to agree with IC, if I was to use wine, I'd get a good one. And I've never used EVOO in a sausage but would like to here what your thoughts are on it.

[erain]

tend to agree with the gang on the wine... but there only one way to find out for sure... if you got a good digital scale, no reason you cant mix up a pound or two instead of making a 5 lb or greater batch... let us know th results man!!!

[Earache_My_Eye]

I have that book. Which recipe is it that your going for? Page number?

It's an adaptation of the sausage on p. 124 in Charcuterie....I wanted a more pronounced tomato flavor to go with the fresh basil, hence the sun-dried tomatoes....and I love garlic and basil together. I want to go the pork route with it because it may very well become a component in pasta dishes.

Oh, and I did sample the $3 Merlot...mostly I'm after the fruitiness the wine should pass on once it's cooked...it will work fine even tho I'm not a big fan of red wines. We used to cook with cheap azz cabernet sauvignon and cheap azz chenin blanc in the restaurant I worked in. Cheap doesn't necessarily mean bad.

[Fishawn]

Chianti I really like in pork based sausage..... Especially with fresh Garlic..... Hell, Chianti is good on its own.... Just sayin..... Keep us posted

[Richtee]

To me, I'd consider some beef as well with those ingredients.

[Richtee]

I'd have to agree with IC, if I was to use wine, I'd get a good one. And I've never used EVOO in a sausage but would like to here what your thoughts are on it.

Tends to make it unfirm during packing and after. You might COOK it in evoo, pan fried. But give it a run.

[DeejayDebi]

This may sounds strange to some of you but if you want to enhance the tomatoe flavor I would use equal amounts of balsalmic vinegar and fresh lemon juice not the red wine vinegar. Red wine vinegar can be an over powering favor and really smother a tomatoe. Lemon will enhance anything.

[Jimh]

I used some cheap wine in a fresh sausage,it was two buck chuck/Charles Shaw and it worked very well,I would rather save the good wine to drink while eating the sausage

[Slanted88]

Justin Wilson...The kind of wine ya like to drink is what ya'll should cook with! Louie just said that's right Eugene! I'z told her nots to call me that!... Skull fine...thinkin that will be right nice when ya get er dialed in!

[IrishChef]

"Justin Wilson...The kind of wine ya like to drink is what ya'll should cook with! ".

I remember watching his shows as a kid, before Cajun cuisine was all the rage. He always had either a big green jug of hearty chablis, or a pitcher of beer on the set at all times. It would be great if Food network would show some reruns some time.