Homemade Basil & Pine Nut Sausage
Henry Westbrook
ingredients
- 2 lbs. coarsely ground pork shoulder
- 1/4 C pesto sauce
- 1 C coarsely ground romano cheese
- 1 bundle coarsely chopped italian parsley
- 1/2 C whole pine nuts
- 6 lg garlic cloves -- chopped
- 1 tbsp coarsely ground black pepper
- 7 foot-long natural casing.
- 2 yds butcher twine
directions
In a large mixing bowl, using your hand or a fork, combine all the ingredients for the filling. Prepare casing, fill, link and cook.
Casing prep: 1. Place the casings in a bowl of warm water in your kitchen sink. It will relax nearly instantly. Meanwhile set up the sausage grinder with the stuffing nozzle
2. Take casings out of water and fit the open end over the faucet. Turn on warm water gently to allow the water to run through the casing. Then remove casing and slide immediately over the sausage nozzle
3. Place the filling in the top of the grinder and crank the machine so that the filling feeds into the casing. Continue cranking until entire casing is filled
4. Using butchers twine, tie a knot every 4" along the length of the sausage.
Source: Henry Westbrook
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