Garlic and Herb Sausage
Lovage adds a mysterious "celery mixed with Middle Eastern spice" quality to this otherwise classic sausage, helping to cut through the juicy, fatty links.
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Cooking tools:
- Spice grinder
- Meat grinder
- Sausage stuffer
- Chef's knife
- Cutting board
- Mixing bowl
- Refrigerator
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 4 tsp. whole black peppercorns
- 1 tsp. whole allspice berries
- 2 bay leaves, torn into pieces
- 2 espelette peppers, stemmed and torn into pieces
- 2 1⁄4 lb. pork shoulder, cut into 1-inch pieces
- 1 3⁄4 lb. pork belly, cut into 1-inch pieces
- 1⁄2 cup white wine
- 2 tbsp. kosher salt
- 2 stalks green garlic, or 6 cloves garlic, peeled and mashed into a paste
- 2 tbsp. roughly chopped oregano
- 1 tbsp. roughly chopped lovage
- Sheep's casings, for stuffing
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