1 - The two recipes I'm referencing are both very different from each other. This confirms my suspicion that there must be hundreds of different variations, and I will have to figure one out for myself. More on this first version.
LATER THAT SAME DAY - This was very good. I made baked stew of sausage, potato and cabbage with 1lb of it. The flavor was very good; Ben commented on how it lended itself so well to the broth. But, the sausage was dry. In one of the links it says to add backfat...
2 - I added the remains from rendering lard and the added fat seemed to make all the difference. I don't think it has to be this crackling stuff, just more fat. I will start to save cuttings of fat from roasts to add to the sausage meat when I grind it. Otherwise, the flavour is good.
3 - I have corresponded with one of my expert cook friends, Pao, and the problem with the dry sausage is that I haven't been using the correct cut of meat. I should be using leg or should cuts, and I was hoping to be able to use the loin, since it's my least favorite. Oh well, sausage is more adaptable than roasts are, so I'll use the leg I have to make sausage instead of saving it for something else.
4 - Argh. I made it again with leg roast meat, and it still comes out dry. My next attempt will be to use the larger holed sausage press thingy. I wonder if the size of the meat 'grain' makes a difference in retaining tenderness...
5 - I've been making it with ground pork and it still seems a bit dry but is a definite improvement. I've also decreased the sugar to 1/2tsp, but that doesn't seem quite enough.
6 - Changing it for 1 lb mean instead of 3 for easier conversion.
7 - I've used this recipe I don't know how many times, so I'm just going to publish it.
1lb ground pork (not lean)
1 Tbsp red wine vinegar OR 2 Tbsps+2tsps white wine
1 tsp salt
1/2 tsp brown sugar
1 tsp fennel seeds, lightly crushed
1 tsp cracked black pepper
dash nutmeg (optional?)
1/2 tsp dried oregano
1/2 tsp dried thyme
1 - 2 Tbsps fresh parsley, minced
1 tsp dried basil
3/4 tsp paprika
FOR HOT = 3/4 tsp crushed red pepper flakes, or to taste
- Place the pork and red wine vinegar in a mixing bowl. Sprinkle with the remaining ingredients. Knead until you can see flecks of spice evenly distributed through the meat.
- Divide the sausage into thirds, and form into 3 logs. Freeze and keep in a sealed container to retain moisture, or cover and store in the refrigerator for at least 12 hours before cooking.
- USE THE LARGER HOLED SAUSAGE PRESS EMBOUCHURE.
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