Description
A staple food in my kitchen used in pasta sauces, meatballs, braised white beans and grilled stuffed summer vegetables. This recipe has been scaled to 2 lbs for you, a perfect size for one batch of bulk sausage in a kitchen aid mixer (or other stand mixer).
Ingredients
2 lb (4 cups) Ground Pork (70% lean)
14 grams (2 t) salt
8 grams (2 t) sugar
5 grams (1 1/2 lg) garlic cloves
6 grams (3 t) whole fennel seed
4 grams (1 t) whole black peppercorns
6 grams (2 T) dried basil
3 grams (1/2 T) whole coriander seeds
2 sprigs fresh basil, stem removed and minced
1.2 oz (2 1/2 T) cold water
.4 oz (2 1/2 t) cold red wine vinegar
Instructions
Place the bowl of your stand mixer (or a large mixing bowl if you are hand-mixing your sausage) in the fridge or freezer to cool it for at least 30 minutes.
Measure out the water and red wine vinegar into a small container and place in the fridge.
In a dry frying pan set over medium heat, add the fennel seeds, coriander seeds, and peppercorns and toast until fragrant. Set aside to cool. Once cooled, place in a spice grinder (or mortal with pestle) and grind into a fine powder.
Grate the garlic cloves on a Microplane over a small mixing bowl. Add to the bowl the toasted ground seeds, salt, sugar, and basil (fresh and dry).
Place the ground pork into the chilled mixing bowl. Sprinkle in the spice mixture. Set the mixing bowl into the stand mixing fitted with the paddle attachment and mix on medium speed for 30 seconds. Add the chilled liquids and continue mixing on medium speed for another 4 1/3 minutes.
When it is done the sausage meat will look tacky. You cannot really overmix it (unless it gets warm) but you can undermix it. If you are not sure, cook up a small patty in a frying pan to test the texture.
Equipment
| Kitchen Aid 6 Qt Stand Mixer |
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