Herbaceous and zesty, this sausage is an excellent all-purpose choice for whenever you want to add a sausage element that is neither too strident nor too wimpy. I especially like it for the vindaloo on page 49, where it stands up to the other forceful seasonings in the dish.

　　

Ingredients

makes 1 1/2 pounds

　　1 1/4 pounds ground pork

　　2 ounces salt pork, fat only, minced

　　2 teaspoons minced jalapeño chile

　　1 clove garlic, minced or pressed

　　1/2 teaspoon finely chopped fresh sage or 1/4 teaspoon dried sage

　　1 tablespoon chopped fresh flat-leaf parsley

　　1/4 teaspoon freshly ground black pepper

　　Pinch of cayenne pepper

　　1/3 cup red wine

　　1 teaspoon kosher salt, or to taste, if needed

　　

Step 1

Place all the ingredients except the salt in a medium bowl, and knead with your hands until thoroughly blended. Cook and taste a small sample, then add the salt if needed. Leave in bulk and shape as directed in individual recipes or stuff into hog casing. Cover and refrigerate for at least 4 hours, or preferably overnight, to firm and to blend the flavors.

　　

Step 2

Sauté or grill, or cook as directed in individual recipes. (The uncooked sausage will keep in the refrigerator for up to 5 days, or in the freezer for up to 3 weeks.)

　　Sausage