HMONG SPICY PORK SAUSAGE

HMONG SPICY PORK SAUSAGE image

Categories Pork

Yield pounds

Number Of Ingredients 11

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Ingredients

4 pounds marbled pork shoulder, cut into 3-by-1-inch strips
1 pound pork fat, cut into 2-by-1-inch strips
4 garlic cloves, minced
3 Thai chiles, minced
1/2 cup chopped Thai basil
1/4 cup finely grated fresh ginger
2 tablespoons plus 1 teaspoon kosher salt
1 tablespoon ground ginger
2 teaspoons ground black pepper
1/2 cup fresh lime juice, chilled
15 to 18 feet (about 1/2 ounce) salted pork or sheep casings

Steps:

1.Spread meat and fat strips on 2 large rimmed baking sheets. In a small bowl, combine the garlic, dry seasonings and spices and sprinkle seasoning mixture all over meat & fat. Refrigerate the meat and fat for 15 min. Drizzle the liquid ingredients all over meat and fat. Freeze the seasoned meat and fat until very firm, about 45 min. 2.Chill the bowl of a stand mixer and the meat grinder's parts in freezer. Set up grinder with the coarse grinding plate; place the bowl below. With the machine at med-high speed, gradually drop in the meat and fat. Add any liquid on the baking sheets to the ground meat. 3.Put ground meat in the freezer again to keep it at 32° to 40° (at 45°, the fat begins to melt, ruining the texture of the sausage). Using clean hands or the paddle of the stand mixer, knead or beat the meat until a sticky mass forms, about 50 seconds; be careful not to let the meat get too warm. Refrigerate for up to 3 hours. 4.Meanwhile, soak pork or sheep casings in warm water for 30 min. Drain casings. Working over sink, gently run warm water through each casing. Pinch both ends and lift up the water-filled casing. Look for any spots that leak and cut out those portions. 5.Place the sausage stuffer in the freezer for 15 min. Set up sausage stuffer and slip all but 6"of a casing onto the tube, leaving trailing end untied. Tightly pack the sausage mixture into the canister. Start cranking the sausage stuffer very slowly until the meat emerges from the tube. Now tie a knot at the trailing end of the casing. Slowly crank the sausage into the casing, using your free hand to regulate how tightly the sausage is packed; make sure not to overstuff the casing. When the casing is nearly stuffed, tie off the end. 6.Starting at one end, pinch off the first link by pinching your fingers around the sausage to separate the filling;