Pork and Leek Sausages

Pork and Leek Sausages

Makes: 20 sausages

There certainly are a lot of corners to the Internet and sausagemaking.org is definitely one of them.

A very friendly, passionate one.

The forums aren’t updated particularly regularly, though enough that when I visit there are new recipes. And when one is added, there is plenty of advice.

Like the use of rusk in sausages. Where apparently, all pros use it.

Not as a wartime filler, though as a necessary accompaniment to any good sausage. Moisture retention and all that. You can buy rusk from the supermarket in biscuit form and food process it to dust.

Experience has also told me that pork sausages made from pork shoulder alone are not moist enough and you must add fat. 20% of the meat weight: so 1kg pork shoulder, 200gm pork fat which any good butcher can provide. (Or cut it from a pork belly.)

Adding rusk and the fat to these sausages was the revelation.

We are officially butchers.

And wow, aren’t these pork and leek sausages a great way to reach that distinction.

Ingredients

1kg pork shoulder
200gm pork fat
200gm leek
125ml water
1 tbsp salt
1 tsp black pepper
1 tsp white pepper
1/2 tsp nutmeg
1/2 tsp sage (dried)
1/2 tsp ginger (we used fresh, though powdered is fine of course)

Method

  1. Cut the pork and pork fat into 3cm pieces.
  2. Cut the leek into 1cm cylinders and slowly cook in olive oil and some salt until soft.
  3. Combine the ingredients, mince and stuff into sausage casings.

Rick Stein’s “Amma’s” Pork Curry with Green Chillies and Tamarind

Serves: 6

It’s getting cold at night.

Which means we light a huge outdoor fire. Decant a cracker red:

And dial up the curries, braises and stews.

Last night we cooked this wonderful Rick Stein curry. Pork shoulder cooked down for a few hours, a salad of pineapple and red onion to cut through the richness and a pilau rice at the side.

Perfect.

Honestly, sitting by the fire with Nat on an autumn Saturday night with a bowl of this and a glass of red, I wouldn’t want to be anywhere else.

Ingredients

For the curry

6 large banana shallots (eschallots) sliced
20 cloves garlic, peeled, roughly chopped
6cm ginger, finely chopped
6 green chillies, roughly chopped with the seeds
1 tbsp black mustard seeds
1 tsp cumin seeds
2 cloves
4cm piece of cinnamon stick
1/2 tsp black peppercorns
1 tsp turmeric
2 tbsp vegetable oil
1kg boneless pork shoulder cut into 4cm chunks
1 tsp salt

To finish

2 tsp coriander seeds
75ml tamarind liquid
3 green chillies, thinly sliced lengthways, without seeds
5 cloves garlic, thinly sliced
Flash pickled onion and pineapple salad to serve
Pilau rice to serve

Method

  1. Put the eschallots, garlic, ginger and chillies in a food processor with a splash of water and blend to a rough paste.
  2. Fry the mustard seeds, cumin, cloves, cinnamon stick and peppercorns in a dry frying pan over a medium heat for a minute until toasted and aromatic. Add the turmeric and fry for another 20 seconds. Cool, then grind to a coarse powder.
  3. Heat the oil in a heavy-based pan over a medium-high heat. Add the pork, in batches if necessary to avoid overcrowding, and fry for 10 minutes, stirring occasionally until browned. With all the pork in the pan, add the eschallot, garlic, ginger and chilli paste, the ground spices and salt, and fry for a further 5 minutes, adding a splash of water if the paste starts to stick.
  4. Pour over enough water to just cover, turn the heat down to low and put on a lid and simmer for 2 hours until the meat is tender. Remove the lid, turn up the heat, stirring occasionally until the sauce thickens to a gravy.
  5. To finish, fry the coriander seeds in a dry frying pan over a medium heat for a minute until toasted, then grind to a powder. Add the tamarind liquid, green chillies and garlic to the pork and cook for a further minute, then stir in the ground coriander.
  6. Serve with pilau rice and salad at the side.

Slow-cooked Karnataka Pork Curry

Serves: 4

This great curry is from the I Love India cookbook by Anjum Anand.

I’ve written up a few of her recipes and nothing I have cooked hasn’t been a success. It is also a beautiful cookbook.

This particular curry has a really nice depth of favour and warmth about it. It is incredibly likeable and if you had to pick a curry to fill a baguette the next day for lunch, this is definitely it.

Certainly feel free to dial up the spice and we add an additional 300gm of pork shoulder.

Otherwise, this is perfect for a lazy Sunday evening with a big bowl of rice and a bottle of red.

Ingredients

For the curry

1 tbsp roughly chopped ginger
7 large garlic cloves
1 tomato, quartered
3 tbsp vegetable oil
1/2 tsp brown mustard seeds
15 curry leaves
2 medium onions, finely chopped
1 – 3 green chillies, stalks removed, pierced with a knife
1/2 tsp ground turmeric
Salt and freshly ground black pepper
1 tsp ground cumin
1/2 tsp Kashmiri chilli powder
500 gm pork shoulder, cut into 3cm cubes
4 tsp white wine vinegar
Handful of coriander, leaves and stalks to serve
Rice and Indian breads to serve

For the spice mix

1 1/2 tsp cumin seeds
2 tsp coriander seeds
3 small cloves
5mm cinnamon stick
1 tsp fennel seeds
10 black peppercorns
Pinch of brown mustard seeds

Method

  1. Blend the ginger, garlic and tomato until fine, adding a little water to help the blades turn. Set aside.
  2. Heat the oil in a large non-stick pan over a medium heat. Add the mustard seeds and, once the popping calms down, add the curry leaves, onions and 1 – 3 green chillies (depending on how many you are using; I recommend 3). Cook until really well browned, ensuring the mixture doesn’t burn.
  3. Add the blended paste, the turmeric, salt, cumin and chilli powder and cook well until all the liquid has reduced and the remaining masala releases oil, around 10 – 12 minutes.
  4. Meanwhile, dry-roast the spices for the spice blend for a minute: immediately grind to fine powder.
  5. Add the pork to the masala in the pan and brown a little in the paste. Add 3 tsp of the spice blend and the vinegar as well as a few splashes of water. Bring to the boil, then cover add simmer really slowly, stirring often and checking to see if you need to add any water.
  6. Cook for 1 – 2 hours or until the pork is really tender. Taste, adjust the seasoning adding more of the spice mix if you like, stir in the coriander and serve on rice with Indian breads.

Jamie Oliver’s Pork Afelia

Serves: 8

Well, it pretty much doesn’t get easier or better than this for a slow Sunday night on the couch with a bottle of red.

Literally.

And we mean better just as much as easier.

It is awesome! And better.

Ingredients

1 onion, peeled and sliced into onion rings
3 garlic gloves, peeled and sliced thinly lengthways
2 tbsp coriander seeds, lightly crushed
4 tbsp olive oil
1.5kg pork shoulder, cut into 5cm pieces
375ml dry red wine
200ml passata
Parmesan cheese to serve
Rice or polenta to serve

Method

  1. Heat the oil in a large, heavy saucepan over a medium heat and cook the pork in batches, until browned on all sides. Set aside.
  2. Add the onion, garlic and crushed coriander seeds to the pan and cook until softened.
  3. Return the pork to the pan and add the wine and passata. Bring to the boil, lower to a simmer, season and cover for 2 hours or more.
  4. When reduced, rich and the pork is to die for, serve on rice (or polenta) with plenty of shaved Parmesan to serve.
  5. Fuck you Monday.

Cavatelli with Pork Ragu

Serves: 8

This is a wonderful braise where is it all about cooking it as slow as possible… and as rich as possible.

The Cavatelli is a wonder, shell pasta pairing.

The really fun part however is the addition of the currants and kale. They really make the ragu pop.

I cooked this dish for Nat and I when she was in hospital waiting for Maxy B to come out. Our home-cooked dinners in the hospital made days of walking the corridors and staring at the roof so much better.

And this dish was one of the best we had during that long week.

Cook, eat, enjoy… and freeze for a dinner next week.

Ingredients

750gm boneless pork shoulder cut into 3cm pieces
Salt and freshly ground black pepper
1/4 cup olive oil, plus more
1/2 medium onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stalk, finely chopped
1 garlic clove, finely chopped
1 sprig rosemary
1 sprig oregano
1 bay leaf
1 x 400ml can crushed tomatoes
1/2 cup dry red wine
1/4 tsp black peppercorns
1/4 tsp ground nutmeg
1/8 tsp ground cloves
500gm cavatelli or other small shell pasta
1/3 cup dried currants soaked in hot water
1 bunch kale, ribs and stems removed, torn into 6cm pieces
1/4 cup (1/2 stick) unsalted butter
1/2 cup grated Parmesan, plus more

Method

  1. Season the pork with salt and pepper. Heat 1/4 cup oil in a large heavy pot over a medium-high heat. Working in batches, cook the meat until browned all-over. Set aside.
  2. Drain all but 2 tbsp of fat from the pot; reduce the heat to medium and cook the onion, carrot, celery and garlic, stirring occasionally until golden brown: around 10 minutes.
  3. Tie rosemary, oregano and bay leaf into a bundle with kitchen twine and add to the pot along with the pork, tomatoes, wine, peppercorns, nutmeg and cloves.
  4. Add water just to cover meat and bring to a boil. Cover, reduce heat and simmer, adding more water as needed, until the meat is very tender: around 1 1/2 hours.
  5. Discard the herb bundle. Using 2 forms, shred the meat in the pot and cook, uncovered over a medium heat until the sauce has thickened and you have a ragu.
  6. Cook the past in a large pot of boiling water until al dente.
  7. Add the currants and kale to the ragu and cook until the kale is soft and cooked: around 5 minutes. Mix in the butter and 1/2 cup of the Parmesan and season again.
  8. Serve the ragu on the pasta, topped with more Parmesan.

Rosenstrach’s Pork Shoulder Ragu

Serves: 6

Bit of a no brainer this one.

Some weekends call for a ragu. A slow roasted pork shoulder ragu.

Where of course, the longer you cook it, the better it is.

And there you have the Rosenstrach’s pork shoulder ragu: one I found online and one that nailed the note the moment we served it.

It is simply an excellent, down-the-line, rich, warm, wholesome, screw-you ragu. With a glass of red and a green salad at the side… this is as good as things get.

Cook it the night before and serve at a dinner party the next day.

Cook it the night before and serve it on the couch on Sunday.

Cook it whenever you want and eat it whenever you want.

However you do it, this is a winter win.

Ingredients

1 ½kg boneless pork shoulder
1 small onion, chopped
1 garlic clove, minced
Salt and freshly cracked pepper
2 tbsp olive oil
80gm butter
2 cans tomatoes (800gm)
1 cup red wine
5 sprigs fresh oregano
Small handful of fennel seeds
1 tbsp hot sauce
Pappardelle
Freshly grated parmesan cheese
Roughly chopped flat leaf parsley

Method

  1. Heat the oven to 180c. Liberally season the pork with salt and pepper.
  2. Add the olive oil and butter to a large, heavy saucepan over  medium heat until the butter melts. Add the pork and brown on all sides: around 10 minutes.
  3. Add the onion and garlic and saute for 1 minute. Add the tomatoes, wine, thyme, oregano, fennel and hot sauce and bring to the boil. Cover and put in the oven.
  4. Braise for 4 hours, turning every hour or so and adding more liquid (water and wine) as is needed. When the meat is literally falling apart, remove, break apart and return to the pan. Cook until thickened and back the seasoning.
  5. Serve on the pappardelle with plenty of parmesan and parsley on top. And plenty of red wine at the side.

Ross O’Meara’s Slow Roasted Pork Shoulder

Serves: 8+

My mother cooked this last night and what a great dish!

Of course, half the genius is the 6 hour cooking time of the wonderful pork shoulder though the other half is the simple, set-and-forget nature of the dish.

It takes only a little prep time and the afternoon is yours again.

We had this with sautéed Brussel sprouts, poached baby turnips and roasted baby carrots and apple sauce… and the incredible potatoes that have been cooking alongside the moorish pork. (After cooking, I removed the skin/crackling and gave it a good whack under the grill to really finish it off!)

Winter is almost here. Get yourself some pork shoulder and get into this!

3kg pork shoulder, bone out, skin on
Olive oil and salt for cooking
1kg waxy potatoes
3 French shallots, peeled and sliced
5 cloves garlic, peeled and sliced
3 anchovy fillets
1 handful chives, chopped
1 handful flat leaf parsley, chopped
100ml chicken stock

Method

  1. Preheat the oven to 150c (or 130c if it is fan-forced).
  2. Take the pork shoulder, dry it with paper towel and then rub with the olive oil and salt.
  3. Wash the potatoes and then slice into pieces around ¾ cm thick.
  4. Get a large, deep roasting dish and add the sliced potatoes, shallots, garlic, anchovies and herbs. Mix each of the ingredients up, ensuring they are evenly spread.
  5. Add the stock and place the pork, skin side up on-top. Cook in the oven for 6 hours.
  6. Periodically check the pork to ensure it isn’t cooking too quickly and if it is, cover with foil.

Goan Pork Vindaloo Curry

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Lordy!

Serves: 4

What happens when you bring together a spicy curry with flaking pork shoulder?

Everything and anything that is good about food!

This is a cracker of a curry. Really distinct and rich flavour, incredible texture of the pork, especially after the effort of really browning it off, great spice from the chillis. Yum!

Cooked at Nat’s parent’s place where we were dog-sitting, we served this with a chutney and some rice with coriander and it seriously hit every spot.

Ingredients

1kg pork shoulder cut into 3cm pieces
15 dried long red chillis
1 tsp cumin seeds
1 tsp brown mustard seeds
1 tsp fenugreek seeds
5 cardamom pods, crushed
1 tsp ground turmeric
⅓ c white vinegar
¼ c vegetable oil
2 onions, thinly sliced
3 garlic cloves, crushed
1 tbsp finely grated giner
1 fresh bay leaf (or 2 dry)
2 c chicken stock
Chutney to serve

Method

  1. Place the chillis in a small bowl and cover with boiling water. Soak for 10 minutes or until softened. Drain, discarding the stems and seeds.
  2. Using a mortar and pestle, grind soaked chillis, cumin, mustard seeds, fenugreek and cardamom until fine: better still, if you can outsource this part of the process! Transfer to a small bowl, then stir in the coriander and turmeric.
  3. Heat a small frying pan over a low heat and add the spice mixture and cook, stirring for 30 seconds or until fragrant. Transfer to a bowl, stir in the vinegar and set aside.
  4. Heat oil in a large saucepan over high heat. Season pork, then, working in batches, cook until the liquid evaporates and the pieces are browned all over. Transfer to a plate.
  5. Reduce heat to medium, add the onions and cook, stirring for 5 minutes or until softened.
  6. Add garlic and ginger, stirring for 1 minute or until fragrant. Add reserved spice mixture, bay leaf and chicken stock. Bring to the boil, then reduce heat to low, return pork to the pan, cover and cook for 1½ hours or until pork is tender.
  7. Serve immediately with chutney.

12 Hour Pork

Serves: 8 – 10

My mother first made this dish for the family when I was about 21. It was a revelation!

I had never had such slow cooked meat (remember, this was 15 years ago when slow cooking wasn’t a thing in Australia) and rather than being dry or inedible, it is incredibly moist and succulent.

And unlike all of the pulled porks and beefs out there, this one isn’t just a slab of slow cooked meat. Not at all; the fennel and garlic and chilli transform it into the most unique and extraordinary flavor, unlike anything you have ever tasted.

On one occasion that I cooked it for my flatmate Aaron and our friend Nilhan, we agreed not to eat all day and even spent a few hours in the sun playing tennis (in between bastings) to build up our hunger. I served it with a truffle mash and sauteed beans and I swear to God, it was the most unbelievable eating moment of my life as we stuffed it down with our fingers, eyes closed, heart rates at 110.

It is a bit of a ritual cooking this because you have to start early in the morning and keep basting all day.

Though a few hours in and the house smells amazing. The excitement starts.

People ask to peek the meat at around 8 hours. Start your truffle mash and pour a wine at hour 10 and the excitement is palpable. People refuse cheese and snacks in order to have as much room for the pork when it is served.

It is a long runway but it is worth it. Oh, only use a pork shoulder. Pork neck – as experience told me earlier this year – just will not cut it.

Ingredients

3 – 4kg Pork Shoulder Roast, no bone
4 tbs fennel seeds
5 tbs chopped garlic
3 tbs dried chili pepper flaked
1 tsp sea salt
¾ tsp pepper
Juice of 6 lemons
3 tbs olive oil

Method

  1. Preheat the oven to 250 celcius.
  2. Mix the together fennel seeds, chopped garlic, chili pepper and salt and pepper and set aside. Mix lemon juice and olive oil and set aside.
  3. Stab the Pork Shoulder deeply all over; around 7 times on east side including edges.
  4. Massage the fennel seed mixture into all sides of the roast and place it in a roasting pan. Roast for 30 minutes.
  5. Turn the oven down to 120 celcius.
  6. Take the Pork Shoulder out of the oven and loosen from the bottom of the pan. Pour half the lemon mixture over the roast, loosely cover with foil and out back in oven.
  7. Roast for 12 hours or so, adding the rest of the lemon mixture after 6 hours and basting the pork every hour.