We love any excuse to enjoy good food with good friends. What better excuse than game day, especially when your favorite team is playing in the Super Bowl. Our favorite cook/coworker, Jeremy, planned a special game day treat for the team that was so delicious, we had him share his special recipe with us. Trust us, we weren’t disappointed and we're sure you’ll find yourself coming back to this recipe for every big game.
- 1.75 lb Boneless Pork Shoulder, Cut into Cubes (maintain at least 25% of the meat as fat)
- 1 lb Boneless Veal Shoulder, Cut into Cubes
- ½ cup Narraganset Lager
- Meat Grinder or Kitchen aid with Attachment
- Sausage Stuffer or Kitchen aid with Attachment
- Sausage Pricker
- 1 tbsp Sea Salt
- 1 tsp Sugar
- 1 tsp Caraway Seeds
- ½ tsp Mustard Powder
- 1 tsp Fresh Thyme leaves
- ½ tsp Ground Ginger
- ¼ tsp Ground Mace (or Nutmeg)
- ¼ tsp Pink Curing Salt No. 1, Also Known as Prague Powder #1 for preservation
Place pork and veal cubes onto a baking tray and place in your freezer uncovered until crunchy on the exterior but not frozen solid. This allows the meat to pass through the grinder smoothly without sticking. Measure out your lager and place into freezer to semi freeze as well.
In a small bowl, mix your spices well to create your spice blend. Fill a large bowl with ice and nest a smaller bowl within. Grind your meat into the small bowl using the small die of the grinder. Ice allows your meet to stay cold during the grinding process.
Tip: Place grinder parts into the refrigerator to cool prior to grinding to prevent additional sticking of meat.
Once all the meat is ground, add the spice mixture and semi-frozen beer to the meat and stir withyour hands until well combined. Once the mixture looks consistent and begins to stick to the side of the bowl, it has been well emulsified. The meat mixture is called the farce.
To test your sausage and spice levels, take a frying pan and cook over low heat making sure not to brown. Adjust seasoning as needed.
Cover your bowl tightly with parchment paper or plastic wrap to prevent oxidation and refrigerate overnight.
Stuff the sausages into the hog casings into links and twist. Once created, run sausages through your sausage pricker. Poach the links in lager or water until sausage registers 145 Degrees F, then grill for a sandwich or bake with cabbage, olive oil, and caraway seeds.
Enjoy with your preferred toppings. Happy game day y'all.