Recipe: Country Sausage

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Wednesday, January 17, 2007

Country Sausage

Makes about 3 pounds

(about 20 links)

You can fry this sausage in patties, stuff it into casings or use it as an ingredient in other recipes. John Martin Taylor uses it in stuffings and in biscuits, smoked in links for gumbos and as a breakfast meat. He advises against using a food processor here, as he says "it makes mush of the meat."

If you are stuffing the sausage into casings, you might want to enlist the help of a friend; the extra set of hands will be appreciated. Adapted from "Hoppin' John's Lowcountry Cooking," by John Martin Taylor (Houghton Mifflin, 2000).

3 pounds fatty pork (may substitute 2 pounds lean pork plus 1 pound pork fat)

1 tablespoon salt

1/2 teaspoon whole black peppercorns

1 teaspoon crushed red pepper flakes

1/2 teaspoon dried sage (may substitute 3 or 4 fresh leaves)

1 teaspoon quatre-epices spice blend (see box at right; may substitute 2 whole white peppercorns, 1 whole clove, small pinch ground ginger and small pinch ground cinnamon)

1 teaspoon mixed dried herbs, such as herbes de Provence or Italian seasoning

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