Been about three weeks since I made sausage, so I was well overdue...
I love the combination of coriander and pork, so I thought I would give that a try in sausage. I like keeping some whole coriander seed for that intense "pop" of flavor. I had some dried, crystallized garlic sitting around and figured that would also provide a "pop". Since coriander is the seed from cilantro, I decided to add some of that as well. And, to top it off, a bit of a kick from some sriracha.
A teaser before we begin...
What's in it?
3220 grams (7.1 pounds) - pork butt, ground twice through 5/16" grinder plate
8 grams - cure #1
57 grams - salt
32 grams - brown sugar
30 grams - black pepper
35 grams - dried, crystallized garlic
30 grams - onion powder
180 ml - srirachi sauce
10 grams - coriander, whole (recommend 5 grams for the future)
10 grams - coriander, ground
35 grams - cilantro leaves (no stems), finely chopped
And, for no reason other than my wife left it out on the counter...
1 - pepperoncini, deseeded and coarsely chopped
Note that I said only the cilantro leaves and not the stems, but I am too cheap to let anything go to waste! I coarsely chopped the stems and then simmered them in olive oil for a bit to extract the flavor and then strained it into a condiment bottle for use in cooking and dressing veggies.
So, what does all that stuff look like?
Due to the volume, I had to separate it into two batches to mix it. I then mixed the two batches into one.
I love the combination of coriander and pork, so I thought I would give that a try in sausage. I like keeping some whole coriander seed for that intense "pop" of flavor. I had some dried, crystallized garlic sitting around and figured that would also provide a "pop". Since coriander is the seed from cilantro, I decided to add some of that as well. And, to top it off, a bit of a kick from some sriracha.
A teaser before we begin...
What's in it?
3220 grams (7.1 pounds) - pork butt, ground twice through 5/16" grinder plate
8 grams - cure #1
57 grams - salt
32 grams - brown sugar
30 grams - black pepper
35 grams - dried, crystallized garlic
30 grams - onion powder
180 ml - srirachi sauce
10 grams - coriander, whole (recommend 5 grams for the future)
10 grams - coriander, ground
35 grams - cilantro leaves (no stems), finely chopped
And, for no reason other than my wife left it out on the counter...
1 - pepperoncini, deseeded and coarsely chopped
Note that I said only the cilantro leaves and not the stems, but I am too cheap to let anything go to waste! I coarsely chopped the stems and then simmered them in olive oil for a bit to extract the flavor and then strained it into a condiment bottle for use in cooking and dressing veggies.
So, what does all that stuff look like?
Due to the volume, I had to separate it into two batches to mix it. I then mixed the two batches into one.