Boerum Hill Sausage doesn’t really exist, I just named my pork sausages that because I happened to make the sausages there. The ingredients don’t have anything to do with this lovely neighborhood in Brooklyn. And I don’t even live there!
5 lb (ca 2.25 kg) pork shoulder (keep all fat)
about 1 ½ lb (ca 0.70 kg) pork fat
(there should be about 30 % fat to meat)
3-4 ancho chilies
2 teaspoons dried chili flakes (I used mild)
5-6 garlic cloves
3-4 tablespoons salt
6 teaspoons whole cumin, roasted and crushed
6 teaspoons whole coriander, roasted and crushed
2-3 teaspoons whole fenu greek, roasted and crushed
1/2 cup fresh sage (or oregano)
pork casings (at your butcher or online)
Rinse the casing and let soak in water and some white vinegar (the vinegar is not really necessary).
Cut the meat and fat into smaller pieces. Place the meat into the freezer. Its really important to keep the meat cold, in fact it’ actually good to have it a little frozen.
Prepare the spices: Chop the ancho chilies into small pieces. To soften the chilies, sauté them in some olive oil in a pan for a couple of minutes. Set aside and let cool. Roast the cumin, coriander and fenu greek together in a dry pan. With a pestle and mortar, grind the spices to a nice powder (it’s really worth doing this, the smell is divine). Place ancho chili, chili flakes, garlic and roasted spices into a small food processor/blender and blend to a fine mixture. You may need to add some olive oil. Chop the sage finely.
Ground the meat in a food grinder using the coarse die. If its a warmer day you can keep the meat cold by placing it on top of a bowl of ice. Add the prepared spices, salt and sage to the ground meat. To be sure the sausage has enough flavor, I recommend you fry some up to taste before you start stuff the casing.
Place the meat in the freezer again while your are getting the stuffer ready.
Slip the casing onto the pipe and finish with a small knot at the end. Feed the stuffer (I use a hand grinder that has a stuffer kit) and gently fill the casing. At last, when all meat is stuffed, twist off into 5-6” lengths. If you see any air bubbles just prick the skin with a needle, the skin will seal again. Now you should really let the sausages hang in your refrigerator for at least a day before cooking them or freezing them. (but I can’t really wait…)
I prefer to BBQ the sausages with a twig of rosemary. I serve them with a tomato salsa and a fresh salad.
See also recipe for my venison sausage recipe here