Fresh Homemade Sausage (Italian, Thai)

The local grocer occasionally puts out odd cuts of pork that the label calls "pork fat." It appears to be boneless trimmings from brisket, neck, and rib end sirloin, and has lots of lean with the fat. It's .69 cents a pound and makes terrific sausage. Yesterday I got my exercise grinding about four pounds of it with my hand grinder, and made two kinds of sausage, mild Italian and Thai. Obviously one could use lean cuts of beef, chicken, or turkey to blend, but nothing tastes better than grilled pork fat. Recipes follow:

Italian Sausage

2 pounds fresh pork sprinkled with fresh ground sea salt and red wine

10 cloves garlic
10 large basil leaves
Fistful of fennel seeds
tbsp fresh rosemary
one fresh green or red chile or dried red pepper
four sprigs of fresh oregano
tbsp olive oil

Chop the above ingredients into a course mix. Feed mix and meat into grinder, alternating to create a basic sausage. Afterward, add tbsp of paprika and red pepper flakes, black pepper, or cayenne pepper to taste. Blend thoroughly. Let rest in refrigerator for a day before cooking. Good on the grill or on pizza.


Thai Sausage

2 pounds pork, sprinkled lightly with lime juice and fish sauce

6 cloves garlic
Tbsp lemon grass
3/4 to 1 sq inch fresh ginger
tsp galangal powder
3 or 4 fresh thai green chili peppers
2 scallions (white heads only)
Tsp (or more, to taste) ground coriander
Fresh coriander leaves (cilantro) or basil to taste, optional

Chop the above ingredients into a course mix. Feed mix and meat into grinder, alternating to create the basic sausage. Add Fresh ground white or black pepper, red pepper flakes, or cayenne pepper to taste and blend thoroughly. Sweeten with 1/4 cup orange/lime juice blend and/or tamarind juice to taste if you want a sweeter sausage. Make sausages into patties or stuff into casings, or make into meatballs for use in Thai noodle or curry dishes. Great on the grill.