Sweet-Spiced Garlic Sausage
Published by Stewart, Tabori & Chang
You can buy hog casings (cleaned intestines) at some butcher shops—if they make their own sausages, they’ll probably sell you the casings, too. The ones I get are packed in salt, and they keep “forever” in the refrigerator, according to the guy at Esposito Pork Shop. A small container of 45 feet of casings costs me about four dollars. Before using them, rinse them well in several changes of cold water, then put one end of the casing over the opening of the faucet and run cold water all the way through it to plump it up. Keep the casings in cold water while you’re preparing the stuffing.
Total Timeunder 30 minutes
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Taste and Texturegarlicky, herby, meaty, savory, spiced, sweet
- 3 pounds not-too-lean boneless pork shoulder meat, cut into chunks
- 6 cloves garlic, finely minced
- 2 teaspoons salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ nutmeg, freshly grated
- ½ teaspoon cayenne pepper
- ½ teaspoon freshly ground black pepper
- ¼ cup sweet sherry (oloroso)
- About 5 feet hog casings, rinsed well inside and out (see Note)
Using a meat grinder fitted with the plate having medium-size holes, grind the pork. Combine the pork, garlic, salt, cinnamon, cloves, nutmeg, cayenne, black pepper, sherry, and ½ cup cold water. Set aside in the refrigerator while you prepare a sausage stuffer (take the grinding plate off the meat grinder and attach the sausage-stuffing tube, or put a sausage-stuffing attachment on a heavy-duty stand mixer).
Stuff the casings somewhat loosely with the pork mixture, twisting off links every few inches. Pat the sausages dry with paper towels and refrigerate, covered, until you are ready to cook them; alternatively, wrap them tightly and freeze for up to several months.
2005 Stewart, Tabori & Chang