Pairs well with Morta Dela Style Pork Butt Sausage
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Morta Dela Style Pork Butt Sausage
6.1K views • 27d ago
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A challenging homemade pork sausage made from pork butt, back fat, and a blend of seasonings, emulsified and stuffed into collagen casings. The recipe involves blanching back fat, grinding meat, emulsifying with dry milk powder, and seasoning with garlic, white wine, white pepper, and mace. The final product is cooked sous vide but resulted in a crumbly texture with air pockets.
01:00:00 total
Serves 4
hard
Main Various
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Ingredients
- pork butt - watch the video to see (main meat ingredient)
- back fat - watch the video to see (cubed and blanched)
- garlic - watch the video to see (seasoning)
- white wine - watch the video to see (seasoning)
- white pepper - watch the video to see (seasoning)
- mace - watch the video to see (seasoning)
- dry milk powder - watch the video to see (used for emulsifying)
- collagen casings - watch the video to see (for stuffing the sausage)
Instructions
- Season the pork: Season the pork butt with garlic, white wine, white pepper, and mace.
- Prepare back fat: Cube the back fat and blanch it.
- Grind the meat: Grind the pork butt and keep everything chilled.
- Emulsify mixture: Emulsify the ground meat with dry milk powder and add the ground chilled back fat.
- Add mix-ins: Add any additional mix-ins as desired.
- Stuff into casings: Stuff the meat mixture into collagen casings carefully.
- Cook sous vide: Cook the stuffed sausage in a sous vide machine.
