COMMENT:
I first tasted this dish when Kathy McWhorter of the Chef John Folse
& Company Research and Development Department gave me a sample.
I loved it! My only addition was a bit of spice to give it a Louisiana
flair.
INGREDIENTS:
- 3 pounds boneless pork butt
- 1/2 pound pork fat
- 2 pounds boneless smoked ham
- 2 onions, diced
- 2 1/2 tsps ground Allspice
- 8 tsps garlic, minced
- 2 tsps salt
- 2 tsps black pepper
- 1/2 cup ice water
- 32 - 35mm sausage casings for stuffing
METHOD:
Note: 32 - 35mm natural hog casings may be purchased
from Targill's Butcher Supply at (337) 942-6276, or from any butcher
shop or specialty sausage market. Ask the butcher for enough casing
to stuff 4 pounds of pork sausage.
Grind pork and ham through a 3/8" plate. Mix together all
remaining ingredients until thoroughly blended, approximately 5
minutes. Add ice water to keep fat in sausage congealed. This also
adds moisture to the sausage. Stuff the mixture into the casings
and twist into 6-inch links. Refrigerate for at least 4 hours or
overnight. In a 2-gallon stock pot, simmer sausage links in boiling
water for 20 minutes. Serve with boiled potatoes and sautéed
cabbage with onions. |
