Pork Sausage

Ingredients

• 1 lb ground pork (20% fat)
• 2 cloves crushed garlic
• 2 tsp curing salt
• ¼ C pistachio
• Black chanterelle mushrooms
  • Reconstitute in warm water, then boil until water has evaporated
  • Truffle will substitute here, too
• 2 tbs white wine
• 1 tsp ground pepper

Directions

1. Mix Sausage: Combine all ingredients, mix thoroughly, and shape into a log. Wrap tightly in plastic wrap, then wrap again in aluminum foil.
2. Cure: Refrigerate 2-3 days (up to 1 week) to cure.
3. Prep Pan: When ready to cook, heat butter and olive oil in a pan over medium heat.
4. Cook Sausage: Unwrap sausage and add to the pan with oil and butter. Add 1 large onion, quartered and separated, and ~12 small potatoes, peeled.
5. Simmer: Cover and cook over medium heat 30-45 minutes, until sausage and potatoes are cooked through.
6. Poaching Option: Alternatively, keep sausage wrapped in foil and poach in gently boiling water ~1½ hours.

The Gumbo Page