Garlic Lemon Sausage

With the weekend starting, here is something worth making and grilling to celebrate the arrival or warmer weather! The clean fresh taste of these sausages are full of spring flavors and will be a hit for an outdoor grilling party! 

LEMON AND GARLIC SAUSAGE-1

My friend Eli joined me again to make our second round of sausages. We adapted a recipe to take on the flavors we wanted to be reminded of Spring. Our second attempt was just as successful as the first (but if you ask Eli, he likes this recipe more). These flavors compliment the warmer weather. Bragging rights are in order when you serve these at a cookout! People will be asking for you to keep bringing these sausages to every summer event!

Garlic Lemon Sausage

Adapted from a recipe by Hank Shaw found on Hunter Angler Gardener Cook blog.
http://honest-food.net/wild-game/wild-pig-recipes/wild-boar-charcuterie/pork-or-boar-sausage-greek-islands-style/

Ingredients:

5 pounds boneless pork butt
3/4 pound pork back fat
2 ounces kosher salt
3 tablespoons fennel seeds, toasted
6 cloves garlic, minced
3 lemons, zested
1 1/2 lemon, juiced
1/4 cup scallion, minced
3 tablespoons cracked pepper
3/4 cup sweet vermouth

stuffed garlic lemon sausages

Directions:

Before you begin, do these things first:

Chill the grinder and all parts in the freezer for at least and hour until you are ready to use.

Chill the meat in the freezer until it is almost frozen for about an hour.

Take out about 30 feet or hog casings. Rinse salt off (if they are stored in salt) and set in a bowl of very warm water for 30 min to an hour. Once they have been soaking for a bit, change the water. Do this about 2-3 times This will get the majority of the salt off them as well as prepare them to be stuffed. Before putting on the sausage stuffer, run water through the casings. 

Combine the salt, fennel seeds, garlic, lemon zest, scallions, and cracked pepper together.

To start the sausages:

Cut meat and back fat into 1 inch pieces and place in a large chilled bowl. Blend in spice mixture and garlic until completely incorporated with meat. 

seasoned meat ready for grinding

Prepare grinder by removing from freezer and assemble using the fine grind plate. To catch the ground meat, place a large bowl with ice and a little water with a smaller bowl inside it, under the grinder. Turn grinder to medium-high (level 8 on a KitchenAid Mixer). Feed meat into grinder until all is ground.

ground sausage

Clean grinder to prepare for stuffing the sausages and place in freezer again.

Place ground meat into mixer bowl and with the paddle attachment on low speed, blend in lemon juice and vermouth. DO NOT OVER MIX.

If mixture is warming up, place in refrigerator of freezer to chill more while preparing the casings.

Remove grinder attachment from freezer and prepare with sausage stuffing attachment using the larger stuffing piece. Feed rinsed casings on to stuffer. 

THIS PART WORKS BETTER WITH 2 PEOPLE…

WIth one person managing the casing and sausage and the other feeding the filling into the stuffer, start end with an inch of casing hanging off the end. Turn mixer to 8 and starting feeding the filling into the stuffer consistently trying to avoid air bubbles. The person managing the sausage needs to guide the sausage into the casing, making sure the casing is coming off the tube at the right pace so that the sausage does not over fill and split the casing open. Keep the pace until the first casing is filled. I rolled it into a big roll to keep it tidy. Continue until all casings are filled.

making sausages

After the sausages are completed, start with one end of the sausage and begin pinching and twisting into individual sausages. I did two full twists and it seemed to make them not come undone when cooking. Complete each casing section.

pinch and twist into sausages

Once done, I saved a couple for cooking and froze the rest.

Sausages

Garlic Lemon Sausage
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Ingredients
  1. 5 pounds boneless pork butt
  2. 3/4 pound pork back fat
  3. 2 ounces kosher salt
  4. 3 tablespoons fennel seeds, toasted
  5. 6 cloves garlic, minced
  6. 3 lemons, zested
  7. 1 1/2 lemon, juiced
  8. 1/4 cup scallion, minced
  9. 3 tablespoons cracked pepper
  10. 3/4 cup sweet vermouth
Before you begin, do these things first
  1. Chill the grinder and all parts in the freezer for at least and hour until you are ready to use.
  2. Chill the meat in the freezer until it is almost frozen for about an hour.
  3. Take out about 30 feet or hog casings. Rinse salt off (if they are stored in salt) and set in a bowl of very warm water for 30 min to an hour. Once they have been soaking for a bit, change the water. Do this about 2-3 times This will get a majority of the salt off them as well as prepare them to be stuffed. Before putting on the sausage stuffer, run water through the casings.
  4. Combine the salt, fennel seeds, garlic, lemon zest, scallions, and cracked pepper together.
To start the sausages
  1. Cut meat and back fat into 1 inch pieces and place in a large chilled bowl. Blend in spice mixture and garlic until completely incorporated with meat.
  2. Prepare grinder by removing from freezer and assemble using the fine grind plate. To catch the ground meat, place a large bowl with ice and a little water with a smaller bowl inside it, under the grinder. Turn grinder onto medium-high (level 8 on a Kitchenaid Mixer). Feed meat into grinder until all is ground.
  3. Clean grinder to prepare for stuffing the sausages and place in freezer again.
  4. Place ground meat into mixer bowl and with the paddle attachment on low speed, blend in lemon juice and vermouth. DO NOT OVER MIX.
  5. If mixture is warming up, place in refrigerator of freezer to chill more while preparing the casings.
  6. Remove grinder attachment from freezer and prepare with sausage stuffing attachment using the larger stuffing piece. Feed rinsed casings onto stuffer.
  7. THIS PART WORKS BETTER WITH 2 PEOPLE...
  8. WIth one person managing the casing and sausage and the other feeding the filling into the stuffer, start end with an inch of casing hanging off the end. Turn mixer to 8 and starting feeding the filling into the stuffer consistently trying to avoid air bubbles. The person managing the sausage needs to guide the sausage into the casing, making sure the casing is coming off the tube at the right pace so that the sausage does not over fill and split the casing open. Keep the pace until the first casing is filled. I rolled it into a big roll to keep it tidy. Continue until all casings are filled.
  9. After the sausages are completed, start with one end of the sausage and begin pinching and twisting into individual sausages. I did two full twists and it seemed to make them not come undone when cooking. Complete each casing section.
  10. Once done, I saved a couple for cooking and froze the rest.
Adapted from Adapted from a recipe by Hank Shaw found on Hunter Angler Gardener Cook blog.
OINKCOOKING http://www.oinkcooking.com/

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