Place the processor bowl and blade in the freezer for 15
minutes. Working with 200 grams (about 7 ounces) at a
time, place the seasoned pork in the bowl of the food
processor and pulse until finely ground, about 15 short
pulses. Transfer to a large bowl. Repeat until all the pork
is ground. Using clean hands, knead the pork until it is
homogeneous and tacky, about 5 minutes. Shape and
cook as desired.
- Uncooked sausage will keep for up to 5 days in the
refrigerator.
Seasoning Mix for Garlic Sausage
This makes a basic sausage, great on its own, but I
especially love it served with simmered French lentils.
3 medium cloves garlic, minced or grated on a
Microplane (about 1 tablespoon)
2 teaspoons freshly ground black pepper
Seasoning Mix for Sweet or Hot Italian Sausage
This is a flavoring blend for classic red-sauce-Italian-joint
sweet or hot sausage. This is the sausage you want to cook
with your broccoli rabe (here), to scatter in juicy chunks
over pizza, or to grill and serve with peppers and onions in
hot crisp hoagie rolls at your next cookout.
2 medium cloves garlic, minced or grated on a
Microplane (about 2 teaspoons)
2 tablespoons fennel seeds