Country pork sausage
Makes 10 to 12 sausage patties
- 1 kg (2 lbs) lean pork, trimmed
- 125 g (1/4 lb) uncooked pork fat
- 7 ml (1 1/2 tsp) kosher salt
- 7 ml (1 1/2 tsp) dried sage, crumbled
- 2 ml (1/2 tsp) dried thyme, crumbled
- 1 ml (1/4 tsp) crushed black peppercorns
- 1 small onion, finely chopped
1. Cut the pork and pork fat into one centimetre (1/2 inch) cubes. Place the cubes in a large bowl, cover and refrigerate until the meat is chilled.
2. In a small bowl, combine the salt, sage, thyme and peppercorns. Sprinkle the seasoning mixture over the meat, add the onion and, using your hands, mix all the ingredients together thoroughly.
3. In the bowl of a food processor or blender, place half the sausage mixture. Whirl until the mixture is a medium-coarse consistency. Scrape the pureed mixture to another large bowl, then repeat with the second half of the sausage mixture. Cover the bowl and refrigerate 12 hours or overnight to let the texture firm up and the flavours develop fully.
4. Using damp hands, divide the sausage mixture into 10 to 12 equal portions and roll each portion into a ball. Form each ball into a small sausage patty. Either cook immediately, or place the sausages on foil, with pieces of foil between any layers. Wrap the entire package of sausages in additional foil or a ziplock plastic bag. Refrigerate the uncooked sausages for up to two days; store in the freezer for up to three weeks.
5. To cook: Preheat a large, heavy skillet over moderate heat. Add the sausages and cook, turning often, until they are browned on all sides and cooked through, 13 to 15 minutes. Drain off any fat as it accumulates and transfer the cooked sausages to paper towels to drain completely before serving.
