© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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1 ½ pound trimmed pork shoulder or loin, cut into ½ by 1 ¾ inch strips
½ pound trimmed pork fat, cut into ½ by 1 ¾ inch strips
¼ cup peeled natural pistachios, coarsely chopped
2 teaspoon salt
2 teaspoon whole black peppercorns, coarsely grounded
1 ½ teaspoon minced fresh garlic
1 x 12 teaspoon minced fresh thyme or ½ teaspoon dried
¼ teaspoon ground ginger
1 teaspoon freshly grated nutmeg
⅛ teaspoon ground allspice
2 large eggs
1 large egg white
⅓ cup cognac or white wine
Rinse sausage casings and soak in tepid water for 1 hour. Freeze pork and fat 30 minutes, then grind fat through fine blade of grinder and pork through coarse blade. Mix in pistachios, salt, peppercorns, garlic, thyme, ginger, nutmeg and allspice. Combine eggs, egg white and Cognac. Stir into sausage 1 tablespoon at a time Cover and refrigerate for 1 hour. Stuff sausages mixture into casings. Tie or twist into 12 links.
Hang in a cool spot until dry or refrigerate on rack, turning occasionally, 24 to 48 hours.
To cook, bring water to simmer in Dutch oven or large saucepan. Add sausages, cover and poach gently until sausages are cooked through, about 45 minutes.