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Epicurious

Spicy Garlic Sausage

Herbaceous and zesty, this sausage is an excellent all-purpose choice for whenever you want to add a sausage element that is neither too strident nor too wimpy. I especially like it for the vindaloo on page 49, where it stands up to the other forceful seasonings in the dish.

Recipe information

  • Yield

    makes 1 1/2 pounds

Ingredients

1 1/4 pounds ground pork
2 ounces salt pork, fat only, minced
2 teaspoons minced jalapeño chile
1 clove garlic, minced or pressed
1/2 teaspoon finely chopped fresh sage or 1/4 teaspoon dried sage
1 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
1/3 cup red wine
1 teaspoon kosher salt, or to taste, if needed

Preparation

  1. Step 1

    Place all the ingredients except the salt in a medium bowl, and knead with your hands until thoroughly blended. Cook and taste a small sample, then add the salt if needed. Leave in bulk and shape as directed in individual recipes or stuff into hog casing. Cover and refrigerate for at least 4 hours, or preferably overnight, to firm and to blend the flavors.

    Step 2

    Sauté or grill, or cook as directed in individual recipes. (The uncooked sausage will keep in the refrigerator for up to 5 days, or in the freezer for up to 3 weeks.)

Sausage
TagsGround PorkPorkMeatMainDinnerDairy FreeGluten FreeNut FreeQuickEasyCookbooks
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