Inspired by Jacques Pépin. After watch one of his programs on PBS. I decided to make a spin off one of his country sausage recipe's. This is what i came up with.
2 pounds of ground pork
1 pound of button mushrooms
1/4 cup of a good dry red wine
1/2 cup of chopped walnuts
a pinch of dried thyme
2 tsp dried red pepper flakes
4 cloves of mashed garlic cloves
and Salt and Pepper to taste
I cooked the mushrooms with a little butter and olive oil. and after they brown i add the onion and just sweated them down. after that just cool it down and add it the sausage mixture. Also i after i stuffed the sausage i let the casings dry and cold smoked it for 4 hours using oak wood. I would let it go longer but it started to pour so i had to pull them out of the smoker. And to finish cooking them i poach till they hit 150. Here it is
Here is the mushroom and onion.
Cold smoking with the AMNPS
After 4 hours of cold smoking!!
And after cooking it till 150
And the finished product!!
It tastes so good. great for snacking with crackers and mustard!!!! The mushrooms stand out and give it an amazing flavor.
I'm going to edit this posting as bratrules has informed me that cure has been added to this recipe but he forgot to post it within the recipe.