Makes: 10 lbs bulk (approx. 6 ft rope)
Garlic Sausage Ingredients:
2 cups red wine
1 cup chives, minced
5 tsp paprika
6 tsp red pepper flakes
16 tsp minced garlic
10 tsp ground black pepper
10 lbs pork shoulder ground
Garlic Sausage Procedure:
Dice pork shoulder, untrimmed, into 1 in. pieces. Combine all ingredients and freeze. Once frozen, grind shoulder through a medium die, working quickly to ensure pork doesn’t thaw. Once finished, sausage can be used as is bulk, or cased.
Cook to 165 degrees to ensure doneness.
Type: Authentic RecipeGarlic Sausage Ingredients:
2 cups red wine
1 cup chives, minced
5 tsp paprika
6 tsp red pepper flakes
16 tsp minced garlic
10 tsp ground black pepper
10 lbs pork shoulder ground
Garlic Sausage Procedure:
Dice pork shoulder, untrimmed, into 1 in. pieces. Combine all ingredients and freeze. Once frozen, grind shoulder through a medium die, working quickly to ensure pork doesn’t thaw. Once finished, sausage can be used as is bulk, or cased.
Cook to 165 degrees to ensure doneness.
Restaurant: B&O American Brasserie, Baltimore, MD, USA
Source: http://www.bandorestaurant.com/baltimore-restaurant-chef-recipes.php?recipe_id=31