French Farmhouse Eggs
Fry a few fresh eggs in a generous splash of walnut oil. Just as the whites firm up, dash in a half teaspoon or so of vinegar. I like red wine vinegar for this or maybe some infused white balsamic. The juice of a lemon or a lime is a nice substitution.
The vinegar will steam off. You can cover all this with a lid for a minute to steam the yokes firm or just let it steam away for looser yokes (my preference).
Pour all this over a pile of arugula and crusty bread. Do it.
Here's a video of these being made on KATU.
Grind: Have the butcher grind the meat for you or buy/rent yourself a meat grinder. The grinder attachment on your mixer is good for small batches but may prove frustrating for anything more than a few pounds. In any event - cut up the meat and get it real cold before grinding.
Taste: After mixing the batch, cook off some patties and taste it. Keep in mind the flavors will likely be more intense after you stuff and/or store the sausage for a while. This step offers a prime opportunity to enjoy a little salad and wine as well.
Stuff: If you own or have rented a stuffer then stuff these recipes in fresh hog or sheep casings. If you are without a means to stuff, then simply form a 'meat log' or two, tightly wrap these in plastic wrap and store in the fridge. The sausage will make great patties or loose sausage for sauces.
Cook: Sausage links benefit from a good combination of direct and indirect heat. My favorite method is charcoal grill. I start the links over the cool side of the grill until they are taught and cooked looking. Then I move them over the coals until they are nice and crispy. If cooking indoors, try placing links in a pan and fill partway with liquid (water, broth, wine, or beer). Simmer the liquid away - this should cook the links through. Then finish the sausage popping in its own fat, the casings crisping and browning with delight.
This recipe for a classic sausage benefits from anise, which is sweeter and less aggressive than the fennel often used here. I love grilling this one.
5 pounds fatty pork butt ground medium
2 tablespoons kosher or coarse salt
1 tablespoon freshly ground black pepper (medium grind)
1 teaspoon anise seed (toasted?)
1 teaspoon onion powder
1 teaspoon garlic powder
2 cloves garlic, minced
Chicken, Apple, Chardonnay
The ginger really sings in this delicate sausage.
4 pounds chicken thighs
4 teaspoons kosher or coarse salt
2 teaspoon ground ginger
1 teaspoon freshly ground black pepper (medium grind)
1 Granny Smith apple, peeled and chopped
4 tablespoons minced onion
1-2 cloves garlic chopped
1/4 cup Chardonnay
This is great cooked ahead and consumed cold at picnics or on road trips. This basic sausage is also fine for sauces and stuffings. Garlic sausage is an essential element of any mixed grill.
5 pounds fatty pork shoulder
12 cloves garlic, smashed
1 large bunch fresh sage chopped real fine
1/4 cup salt (maybe start with less and taste to your liking)
2 tablespoons crushed red pepper
3/4 cup cold water (white wine?)
1 cup grated Parmesan