|Name:||Porcini Sausage Normande||Contributor:||Martin Golding|
|Description:||Homemade apple-flavored pork sausages with porcini||Posted:||1999-06-12|
|Ingredients:||1-1/2 lb pork
1/4 lb porkfat
1-1/2 tsp salt
1/8 tsp freshly ground black pepper
1/4 tsp freshly grated nutmeg
1/2 - 1 tsp dried granulated garlic
1/2 c dried porcini (in the US, domestic is usually best and cheapest)
1/2 c calvados, divided
2 3-4 ft cleaned pork casings
|Preparation:||Soak porcini in 1/8 c of calvados until soft, dice (about 3/8").
Soak cleaned, rinsed casings in 1/8 c calvados (or to cover).
Grind pork and fat fine. Add seasonings, diced mushrooms with their soaking liquid, and the remaining 1/4 c calvados. Allow to marry an hour or so. Stuff casings.
Best if hung to dry at cool room temperature overnight, but if you're squeamish, fridge 'em on a platter (not touching) and turn them occasionally (if you don't let them dry a little, the casings get slimy. No harm, just not as pleasurable to handle).
|Notes:||We've also done this recipe with shiitake mushrooms and shaosing aged rice wine, substituting 1/2 tsp 5 spice powder for the pepper and nutmeg.
There's something atavistically satisfying about a braided string of sausages hung up to dry.