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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Imagine waking up to the fabulous aroma of sage, pork and shallots wafting from your kitchen. You can stuff these delicate little sausages into casings, but they're easier if just rolled in pieces of plastic wrap to shape them. then pan fried for a welcome breakfast. Or you can simply form the meat mixture into patties. You'll want to start two days ahead to get the right balance of flavours.
4 teaspoon coarse salt
½ teaspoon dried thyme
2 teaspoon dried ground sage
¼ teaspoon fresh ground black pepper
¼ cup shallots, finely minced
2 pound lean pork
¾ pound pork fat
Combine the salt, thyme, sage and pepper in a spice mill or small food grinder and work until a fine powder. Cut the pork and fat into fine ½ inch strips and place in a mixing bowl. Add the shallots and seasoning mixture and combine well. Place the meat in a food processor (you may have to do this in 2 batches) and process until fairly smooth or pass it through a meat grinder with the finest disc inserted. Cover the meat mixture and refrigerate at least 6 hours or up to 48 hours.
Shape the meat into sausage shapes about 3 inches long and roll each in a piece of plastic wrap. Refrigerate over night. To cook, unwrap the sausage and place them in a skillet. Pour water to cover the bottom of the pan. Over medium heat, bring to a simmer and gently roll the sausages around to cook them evenly. Continue cooking when the water has evaporated, until browned all over and serve at once.