- 5 pounds pork butt, cut into 1-inch cubes
- 1 3/4 ounces curing salt (salt peter)
- 2 teaspoons black pepper
- 2 tablespoons fennel seeds, toasted
- 1/4 cup chopped garlic
- 1/4 cup plus 1 tablespoon sugar
- 1 1/2 teaspoons cayenne pepper
- 3/4 cup chicken stock, iced
- Court bouillon, for poaching
- Olive oil, for sauteing
- Honey mustard, to taste
- Minced onion, to taste
To prepare the forcemeat, pass the mixture through a meat grinder using the large hole plate. Transfer to an electric mixer, using the paddle on the lowest speed, and mix for 1 minute. Increase the speed to medium and slowly add the stock and mix for 2 minutes. Switch to high speed and mix for 30 seconds.
To form the sausages, place about a cup of forcemeat in a 12 by 16-inch piece of plastic wrap. Shape into a 1 1/2 by 8-inch sausage and wrap with the plastic to a tight roll. Tie both ends by forming a knot. Wrap again in aluminum foil. Repeat the process until all forcemeat is used.
In a large saute pan bring court bouillon to a simmer. Poach the prepared sausages for 10 minutes or until firm to the touch. Allow to cool and unwrap sausages. In a cast iron pan, over high heat, saute the sausages in olive oil until nicely browned. Slice and serve with honey mustard and minced onion.