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| Name: | Porcini Sausage Normande | Contributor: | Martin Golding |
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| Description: | Homemade apple-flavored pork sausages with porcini | Posted: | 1999-06-12 |
| Key words: | homemade | Category: | Other |
| ID: | 326 | Updated: | 2006-04-03 07:48:04 |
| 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 |
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| 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). |
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| 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. |
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