While browsing recipes I came across this recipe from Scotty2 on another forum and jokingly said, Hey, how about some rosemary sausage? Damn if she didn't light right up. So off to the store for a butt.
Here's the recipe;
4 lbs of pork butt
½ lb pork fat
37 g salt
2 tbsp fresh rosemary (6 g)
2 cloves garlic minced (7.2 g)
1 tbsp fresh ground black pepper (6 g)
2 tsp ground coriander (3.5 g)
2 tsp red pepper flakes (4.3 g)
1/2 cup ice water
ground with a medium plate and stuffed into 32-35 casings.
Although I like to let fresh made sausage rest overnight to allow the flavors to meld, that wasn't happen here, hours later there was a big ol' pot of spaghetti sauce simmering on the stove with some rosemary sausage somewhere in it.
Well in the end she said it was perfect and although I thought there was way to much rosemary in it, it did add a great flavor to the sauce. The next day she took some to work to share with the kitchen staff and boss and it went over big there too, so I guess it's just me that’s not a fan.
If you try it let me know what you think about it.
here's a couple pic's to prove it happened.
And links before the spaghetti pool swim;
Thanks for looking.