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Pork Sausage Recipe
From Eric Charles Mokotoff
West Palm Beach, Florida
2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces
1/2 pound fat back, diced into 1/4-inch pieces
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons finely chopped fresh sage leaves
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1 tablespoon light brown sugar
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
Special equipment: meat grinder
Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.
From: Ohad Paris
Hello Florida Fresh Beef Company costumers!
I want to share this recipe with everyone because it came out so amazingly good. It was so easy to make and the great quality of the meat made for a superior dish. This is what I did:
I got a 9 pound chuck, with the bone, from Florida Fresh Beef.
I rubbed salt, rosemary and brown sugar on it.
I put it in a large, deep oven dish, covered it and put it in an oven at 200F (yes, only 200F) for 18 hours (yes, 18!).
I took out the liquids after 8 hours and kept them for later.
After the 18 hours were over, I took the meat out of the oven and let it cool down for 20 minutes.
Then the real fun began:
The meat was so soft, all bones simply slid off the meat with a gentle pull.
I separated meat from fat and tendons (very easy and satisfying), and put all the meat back in the oven dish.
I made a mixture of Cajun spices, salt, vinegars and oil and mixed it into the meat.
Very soft and smooth meat with a superior taste, easy to chew and digest.
Minimal fat content.
Amazing in a sandwich or just like that.
All my friends were surprised with how tender and unique this dish was and couldn’t stop devouring it.
– When reheating the meat, do so in the liquids you saved and on a small fire, overheating might make it fibrous.
– Caramelized onions are always a good compliment.