Every now and then I crave for this stuff. To complicate matters, it's not an available product on store shelves and ground pork isn't easy to find in supermarkets in Brazil - which leaves one two options: invest in a meat grinder (I had one years ago - a hand cranked contraption that didn't work too well) or some type of processor OR get buddy -buddy with your local butcher. I opted for the latter
I weighed most ingredients - but a couple were measured by volume. Only the fennel seed was eyeballed. Here's the recipe for any interested:
1 kilo ground pork shoulder, (with some fat on it, of course
30 gms oil (I used grapeseed, it was within a couple of paces)
30 gms balsamic vinegar
10 gms spicy paprika
10 gms salt
2-4 tablespoons of fennel (I actually eyeballed this ingredient. I like fennel, so I used upwards of 4 tbsp)
1-3 tablespoons of finely chopped chilli peppers, seeds and all. More if you like the heat.
2 tablespoons finely chopped parsley
2 gms freshly ground black pepper
1 tsp mustard powder
After mixing all ingredients in a bowl, form a small patty and cook in a pan/griddle to evaluate the flavor. Make necessary adjustments and place the meat mixture into the fridge. Let rest overnight to let the flavors mix and mingle. I like to bag the sausage up air-tight in clingfilm, in +/- 500 gm portions.
1st pic: SPICY sausage on the left, not so spicy on the right
2nd pic: close-up of the hot stuff
3rd pic: sausage patty taste test prior to bagging and placing in the fridge overnight. It was very good - but I added a spash more of balsamic vinegar for sweetness and "zip".
4th pic: bagged, and into the fridge it goes.
Thanks for letting me share,