Ingredients
1
1/2 tsp of coriander seeds
1
1/2 tbsp of red pepper flakes
3
pounds of boneless pork butt or shoulder, cut into 1-inch chunks
8
ounces of pork fat, cut into 1-inch chunks
2
tbsp of hot Hungarian paprika
1
tbsp of granulated sugar
1
tsp of ground black pepper
3
tbsp of red wine vinegar
Directions
1.
Toast fennel seeds, coriander seeds and pepper flakes in a small
2.
skillet over low heat, tossing occasionally, until fragrant, about 3
4.
Toss meat and fat with all seasonings but not water and vinegar. Place
5.
in freezer until semi-frozen, about 1 1/2 hours.
6.
Grind meat using 3/16-inch plate. (Or pulse in a food processor until
7.
about the size of baby peas.) Add water and vinegar to mixture and
8.
knead and squeeze to mix thoroughly. Or use paddle attachment on stand
9.
mixer on low. Refrigerate for 1 hour, then fry a small patty, taste
10.
and adjust seasonings.
11.
At this point you can stuff casings using a sausage stuffer or divide
12.
into bulk portions for later use.
13.
To grill the stuffed version, I pre-cook these by simmering in beer,
14.
then grill and serve in buns with chopped raw tomatoes, lettuce,
15.
peperoncini and sharp provolone.
New-York Restaurants
