Servings: 4
Prep Time: 15 minutes
Total Time: 30 minutesIngredients
2 ⅓ pounds pork butt, ground
2 tablespoons kosher salt
¼ teaspoon granulated sugar
½ teaspoon white pepper, ground
2 teaspoons caraway, ground
¼ teaspoon ginger, ground
1 teaspoon lemon zest
1 teaspoon heavy cream
5 ounces ice, ground
kosher salt and black pepper, freshly groundDirections1. Mix all ingredients and stuff the meat in hog casings using a sausage stuffer. If you are unfamiliar with this process, please watch a few Youtube videos before trying at home. Otherwise, you might hurt yourself. Seriously.2. Poach the sausages in simmering water until they reach an internal temperature of 140° F.3. Let them cool, then season them with salt and pepper. Throw them on a grill until they are heated through.From Chef's Night Out: The Marrow
Prep Time: 15 minutes
Total Time: 30 minutesIngredients
2 ⅓ pounds pork butt, ground
2 tablespoons kosher salt
¼ teaspoon granulated sugar
½ teaspoon white pepper, ground
2 teaspoons caraway, ground
¼ teaspoon ginger, ground
1 teaspoon lemon zest
1 teaspoon heavy cream
5 ounces ice, ground
kosher salt and black pepper, freshly groundDirections1. Mix all ingredients and stuff the meat in hog casings using a sausage stuffer. If you are unfamiliar with this process, please watch a few Youtube videos before trying at home. Otherwise, you might hurt yourself. Seriously.2. Poach the sausages in simmering water until they reach an internal temperature of 140° F.3. Let them cool, then season them with salt and pepper. Throw them on a grill until they are heated through.From Chef's Night Out: The Marrow