Homemade Garlic Sausage Recipe


| 12/31/2013 8:48:00 AM


Tags: homemade sausage, charcuterie, pastured pork, Tammy Kimbler, Minnesota,

Pastured Pork ShoulderMy family is fortunate to live in the upper Midwest where farm-raised pork is plentiful. We buy a half a hog every year from Snake River Farm Minnesota, who raises their pigs on non-GMO grain and lets them forage on pasture, making for both happy and tasty pigs. Eating lots of grass, roots, bugs and plants give the pork an amazingly rich, old-fashioned flavor, which is totally different and more delicious than commercial pork.

I have the butcher leave my hog in large cuts so I can cure my own charcuterie, making things like ham, bacon and sausage. The easiest of these cured meats to make is bulk sausage. The beauty of making your own sausage from scratch is that you can use your own quality meat, customize the flavorings, and leave out anything artificial.

My recipe for garlic sausage, a savory blend with lots of garlic and wine, goes perfectly in lasagna or homemade ravioli, along with a companion recipe for making fresh ricotta.

Wine and seasonings for Garlic Sausage Recipe

Garlic Sausage Recipe

1 1/2 lb pork shoulder
3 large garlic cloves
1 1/2 tsp salt
1 tsp black pepper, freshly ground
1 tsp red chili flakes
1/2 cup rose wine

Emulsifying Garlic Sausage Recipe




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