Serves
Makes 8 to 10 servings
Ingredients
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2 pounds boneless pork shoulder, cut into chunks
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3 cloves garlic
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1 teaspoon ground fennel seed
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½ teaspoon chile flakes
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2 tablespoons red wine
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2 teaspoons red wine vinegar
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2 teaspoons salt
Procedure
Sausage is so much easier to make at home than you might think, and Chef Stowell’s recipe gets just the right amount of heat and bite from chiles and fennel seed.
Attach a meat grinder attachment to your stand mixer,
Run the pork shoulder through the course plate on the meat grinder at a medium speed. Place the ground pork in the bowl of the stand mixer and add in the remaining ingredients. Fit the machine with a flat beater and mix on a medium speed for 2–3 minutes to incorporate all of the ingredients.
Cook sausage as directed in your recipe,
