Following a basic recipe for french garlic sausage with the classic use of herbes de provence.
- 4 pounds ground pork
- 2 tablespoons minced garlic
- 1 cup minced onion
- 1 tablespoon herbes de provence
- 1 teaspoon red pepper flakes
- 1/2 teaspoon nutmeg
- 1 1/2 tablespoon iodized salt or 2 1/2 tablespoons kosher salt
- 1 teaspoon fresh ground black pepper
It’s cheaper to grind your own pork. A pork butt is usually on sale about once a quarter; that’s a good time to stock up.
Once the pork is ground, combine it with all the remaining ingredients. Mix it by hand. When everything is fully incorporated, return it to the fridge and let sit for one hour.
Remove a small patty size, and cook it to taste for seasonings (salt, mainly).
Use the instructions on your sausage stuffer for stuffing the casings.
After the links have been formed, they benefit by letting them air dry for a day, or overnight. Then freeze them into four, one-pound packages for the freezer.
Here are my additional guidelines, and lessons learned:
This is a good sausage for pan frying or grilling. I personally like it best cooked with smothered onion and apple slices, with a little bit of brandy (apply jack brandy would be best). With mashed potatoes on the side…it’s pretty good.