Category:
Garde Manger |
Equipment:
Large stainless-steel bowl, two small stainless-steel bowls, cutting board, boning knife, meat grinder, scale, measuring cups, measuring spoons, sausage stuffer (optional) |
No. Servings:
30 |
Serving Size:
3 oz. (85 g) uncooked |
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| 4 1/4 lb. | * boneless pork butt, cut into strips small enough for the meat grinder, and well chilled |
| 12 oz. | * pork fatback, skin removed, cut into strips small enough for the meat grinder, and well chilled |
| 2 Tbsp. | salt |
| 2 tsp. | black pepper, ground |
| 1 1/2 tsp. | white pepper, ground |
| 2 1/2 tsp. | sage, ground |
| 2 tsp. | chile pepper flakes, lightly ground in a spice grinder |
| 1/2 tsp. | nutmeg, ground |
| 1 1/4 tsp. | thyme, ground |
| 1/2 tsp. | ginger, ground |
| 1 1/4 tsp. | coriander, ground |
| 1 Tbsp. | sugar |
| 6 fl. oz. | cold water |
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1 | Grind the pork butt and fatback in a meat grinder fitted with a 3/16 in. plate. | 2 | Combine salt, black pepper, white pepper, sage, chile pepper flakes, nutmeg, thyme, ginger, coriander, sugar, and cold water in a small bowl. | 3 | Pour the slurried spice mixture into the cold, ground meat and fat. Mix vigorously until the meat becomes slightly elastic. If necessary, place the bowl on ice while mixing to keep it very cold. | 4 | Sauté a small amount of meat in a sauté pan with a small amount of oil over moderate heat. Taste to verify seasoning when it is cooked through. | 5 | Form the meat into 3 in. (8 cm) diameter patties. | 6 | Refrigerate the patties or links until needed. | 7 | **To cook, the patties can be sautéed or grilled over moderate heat, or baked in a 350°F (176°C) oven until they are have an internal temperature of 155°F (68°C). |
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| Nutrition Information | | Calories | 194 | | Fat (g) | 15 | | Protein (g) | 13 | | Carbohydrate (g) | 0 | | Cholesterol (mg) | 54 | | Sodium (mg) | 502 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note | | Note | | If you do not have access to a meat grinder, substitute 5½ lb. (2.5 kg) of 80% lean/20% fat, ground pork. This recipe can be used to make links using either casings or plastic wrap. |
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