This recipe was for 6 lbs of meat + fat. I used 5 lbs of fatty pork shoulder + 1 lb of fat back. If my pork shoulder had been leaner I would have used 4 lbs of shoulder and 2 lbs of fat back.
Gently saute 1 1/2 cups of diced yellow onion and 1 1/2 Tbsp of minced garlic in a little oil until soft. Let these cool, and mix them with your pork + fat. Chill until ready to grind, or freeze for 30 minutes or so before grinding. Add 1/6 cup of chopped parsley before grinding.
While the meat mix was chilling, I assembled my seasonings: 1 tsp cayenne pepper, 1 tsp chili powder (if Chef JJ is reading this....yes, I did make this from scratch....thank you for the recipe! ), 2 tsp dried thyme, 3 bay leaves with center rib removed then ground, 1/2 tsp allspice, and 32 grams kosher salt (1.2%).
I ground the meat mixture through the fine plate of my grinder one time, then mixed in the seasonings. I stirred these in, then mixed the sausage mix by hand until a good bind formed. I stuffed them into medium hog casings and formed links.
I poached off a few of the sausages for dinner tonight in a 165 deg F water bath for 20 minutes and served them along with some roasted acorn squash and shredded brussel sprouts sauteed with pork cracklings. Pork cracklings are a by-product when you render down fat, and they are a fantastic way to add some great flavor to sauteed vegetables or greens. They are also great in cornbread. I rendered some leaf lard earlier this week to use for making holiday pies, so I've had a lot of pork cracklings to work with this week.
For the brussel sprouts, start off by trimming, halving lengthwise, then slicing the sprouts crosswise into strips. I heated up the pork cracklings until they rendered off some fat, then sauteed the shredded brussel spouts in the fat for about 5 minutes (adding a little water part way through) until they were tender. Season with salt and pepper. I browned the poached sausage in the same pan during the last few minutes.
I served the sprouts and sausage with a quartered acorn squash that I roasted at 400 deg F with butter, salt, and pepper, for about an hour until tender.
This chaurice sausage version is milder than some other versions I've seen, and if you want to it could definitely be amped up with more garlic and chili powder, and adding in some ground black pepper, red pepper flakes, and maybe paprika. I'll make it a bit spicier next time myself.
Thank you for reading my post, and hope everybody has a great night!