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Gluten Free Pancetta Sage Sausage Recipe
Posted By Diane Eblin On November 18, 2009 @ 6:00 am In Celiac disease,Gluten free,Holiday,Meats, Poultry & Seafood,Recipes | 14 Comments
Making your own sausage really is easy and a great way to get the exact flavor you want. This sausage is perfect to use for making stuffing. If you can, buy a pork butt and have your butcher grind it for you, or if you have one of those cool meat grinder attachments for your Kitchen Aid mixer (hint hint), you will have a great start to sausage. I didn’t have either of those so I just picked up a couple of packages of ground pork. That worked just fine. If you do manage to get a pork butt ground you may want to make a few different flavors of sausage as you will have a large amount.
10 dried sage leaves or 1 1/2 tsp ground sage
1 tsp whole peppercorns or 1/2 tsp ground pepper
1/2 tsp ground toasted onion
1/2 tsp round garlic
1 tsp course Celtic Sea Salt
1 bay leaf or 1/4 tsp ground bay leaf
1/4 cup filtered water
1-2 pounds ground organic pork
6 oz pancetta
Add the pancetta into a food processor and grind. Be careful not to over process. Add this into the bowl of ground pork.
Prepare the spices to be added to the pork. Start with the sage and bay leaves. I like to do this with my pestle and mortar. I find the spices taste and combine with other ingredients differently and with a dramatic intensity in flavor. A pestle and mortar are great to use for spices, dressings, flavored oils, pesto and marinades. If you don’t have one you can use a processor, coffee grinder or use ground spices instead of whole.
There are two techniques used with the pestle and mortar. Bashing and then muddling for gently crushing things and fine grinding or for when you are adding oil to your dressing. Start with muddling and then bashing.
Add in the peppercorns and salt to break it down with a mixture of muddling and bashing. When bashing use your hand to cover the open area to keep your spices in your mortar.
Finish with muddling to get a fine grind on your spices. If you want to have larger pieces of the spices in your sausage skip this step.
Mix the spices and ground porks together. Now is the time to cook up a little to taste for spice balance. Remember it should taste the way you like. If you like a stronger sage taste, add more.
Adjust the seasoning and then cook off a little more for another taste test. Try not to get carried away and eat too much of the sausage. Once you are satisfied with the taste, take all of the sausage out of the bowl and wrap up in plastic. Put it in the refrigerator. If you can let this set a day before you want to cook it, this will give the spices more time to fuse with the meat and increase the intensity of flavor.
You can use ground turkey in place of pork to cut down on the amount of fat. I would still include the pancetta to add a nice depth of flavor.
If you can’t find pancetta, bacon can be substituted.
You can use ground spices instead of whole ones you have to grind yourself.
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