Most sausage recipes call for a meat mixture that is about 30 percent fat—using too much can yield a link that is more greasy than luxurious. Here, Russell Moore of Camino in Oakland, California, combines pork belly with rich duck liver and skinless duck breast—fatty duck skin is too tough—for a perfectly tender sausage.
Featured in: Making Sausage with a Master
Ingredients
- 1 tbsp. whole black peppercorns
- 1 tsp. caraway seeds
- 1 tsp. whole allspice berries
- 1⁄2 tsp. juniper berries
- 4 whole cloves
- 2 bay leaves, torn into pieces
- 2 lb. pork belly, cut into 1-inch pieces
- 1 3⁄4 lb. pork shoulder, cut into 1-inch pieces
- 6 oz. duck liver, cut into 1/2-inch pieces
- 1⁄2 cup white wine
- 2 tbsp. plus 2 tsp. fine sea salt
- 1 (9-oz.) duck leg, bone removed, cut into 1-inch pieces
- 8 3⁄4 oz. skinless duck breast, cut into 1/3-inch pieces
- Hog casings, for stuffing
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Instructions
Step 1
Pulse peppercorns, caraway seeds, allspice, juniper berries, cloves, and bay leaves in a spice grinder until coarse. Combine spices, the pork belly, 1⁄3 of the pork shoulder, the duck liver, wine, salt, and duck leg in a bowl; transfer remaining pork shoulder and the duck breast to separate bowls. Cover bowls and chill until very cold, 3 hours. Pass meat mixture through a grinder set to large dice; pass remaining pork shoulder through a grinder set to fine dice. Mix ground meat mixtures and the duck breast. Stuff sausage mixture into casings (see The Basic Technique).
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