(Serves)
4 ½ lbs boneless pork shoulder/butt, diced large
8 oz pork fat
3 tblsp kosher salt
2 tblsp sugar
2 tblsp toasted fennel seed
1 tblsp toasted coriander seed
3 tblsp Hungarian paprika
1/2 tsp cayenne pepper
4 tblsp fresh oregano leaves, minced
4 tblsp fresh basil leaves, minced
3 tblsp hot red pepper flakes
2 tsp coarsely ground black pepper
¾ cup ice water
1/4 cup red wine vinegar, chilled
Combine all ingredients except water and vinegar, toss and let chill until ready to grind.
Grind the mix through a small die into a chilled bowl.
In mixer, using a paddle attachment, mix for about 1 minute on medium speed until a uniform sticky appearance. (Or you can manually use a wooden spoon).
Make a small patty and and saute, taste and adjust seasoning in necessary.
Proceed to stuff into casings or pat out into patties. Fresh sausage will keep three days in the refrigerator up to 3 months in the freezer.
