White Pork Sausage

Qty	Unit	Ingredient
2	cups	Milk	Milk Milk is a creamy liquid produced by mammals. It is essential in diets worldwide. Milk tastes slightly sweet and rich, used in cooking, baking, and as a drink. Milk's shelf life varies; refrigerated, it Read more...
2	medium	Onions » chopped	Onions The Onion is a member of the Allium family of plants and is a close relative of garlic, scallions, leeks and chives. Onions are considered root vegetables because they grow below the surface Read more...
2	medium	Carrots » chopped	Carrots Carrots, pronounced KAR-uts, are a root vegetable known for their vibrant orange color, although they can also be found in purple, yellow, white, and red varieties. Crunchy, sweet, and highly nutritious, carrots are used Read more...
1	stalk	Celery » with leaves, chopped	Celery Celery is a crunchy, fibrous vegetable with a distinctive, slightly bitter taste, often used in salads, soups, and as a flavoring base in cooking. It's a staple in many kitchens, is known for its Read more...
6	sprigs	Parsley	Parsley Parsley - pronounced 'PAR-slee' is a bright green, leafy herb that's widely used in cooking and as a garnish. It's known for its fresh, slightly peppery flavor and is one of the most Read more...
7	large	Shallots » minced	Shallots Shallots - pronounced 'SHAL-ots' are a type of onion. They are smaller in size and have a more elongated shape. The skin of shallots can range from golden brown to reddish-purple, and when Read more...
2	cloves	Garlic » crushed, divided	Garlic Garlic is a mighty ingredient that adds depth and flavor to a wide range of dishes. Whether you're tossing it into a pasta sauce, roasting it to spread on bread, or using it Read more...
2	each	Bay Leaves » broken	Bay Leaves Bay leaves are oval in shape, measuring about 2 inches to 4 inches in length and tapered to a slender point. These short stemmed, dark green leaves are smooth with a glossy sheen Read more...
3 1/2	teaspoons	Salt	Salt Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning. Above and beyond its basic uses, table Read more...
2	whole	Cloves	Cloves Cloves are aromatic flower buds used in cooking for their intense flavor but also have medicinal, dental, and aromatic applications. Rich in antioxidants, they're valued in traditional medicine for their antiseptic properties and are Read more...
1/2	teaspoon	White Pepper
1/8	teaspoon	Ground Nutmeg	Ground Nutmeg Ground nutmeg is a spice made by grinding the seed of the nutmeg tree, aka Myristica fragrans, into a fine powder. The nutmeg tree is unique in that it produces two spices: nutmeg, Read more...
1	tablespoon	Butter » +1/2 cup, divided	Butter Butter is a creamy, fatty spread made from churned milk or cream. It's used in cooking and baking to add flavor, moisture, and richness to dishes. Butter is the parent of many delicious Read more...
12	ounces	Pork Loin » trimmed, 1 inch cubes
9	ounces	Bacon	Bacon Bacon is a type of meat that comes from pigs. It's made by curing pork belly with salt and sometimes other spices. Bacon is known for its salty and smoky flavor, and it's Read more...
3	medium	Eggs	Eggs Chicken eggs, laid by hens, are common food items encased in a shell with a liquid interior that becomes solid when cooked. They're essential for many recipes, providing texture and flavor. Eggs are nutritious, Read more...
6	tablespoons	All-purpose Flour	All-purpose Flour All-purpose flour, pronounced 'awl-PUR-puhs flour' is a staple in baking and cooking. It's a flexible ingredient made from wheat that has been milled to remove the bran and germ, leaving behind the endosperm Read more...
1/4	cup	Tawny Port
2 1/2	tablespoons	Currants » minced
9	feet	Sausage casings
1/8	teaspoon	Dried Thyme

Prep Time	Process Time	Overall Time
3 Hours 45 Minutes	35 Minutes	4 hours 20 minutes

Directions:

1. In a heavy 4-quart saucepan, combine milk, chopped onions, carrots, celery, parsley, 3 minced shallots, 1 crushed garlic clove, bay leaves, salt, cloves, pepper, nutmeg, and thyme.

2. Bring just to a boil over medium heat, then remove from heat, cover, and let stand for 30 minutes.

3. Refrigerate until well chilled, about 2 hours.

4. Melt 1 tablespoon butter in a small skillet over low heat.

5. Add the remaining 4 minced shallots and cover, cooking until very soft, about 15 minutes.

6. In a food processor, puree the shallot mixture with pork loin, bacon, eggs, flour, Port, and remaining garlic until smooth.

7. Strain the chilled milk mixture into the food processor, pressing on the solids to extract as much liquid as possible.

8. Blend into the puree.

9. Transfer to a large bowl, stir in currants, and refrigerate for 1 to 8 hours.

10. Rinse casings inside and out, soak in cold water for 1 hour, then rinse again.

11. Cut into 3-foot lengths, and tie a knot at one end of each.

12. Attach a 1/2-inch plain tip to a pastry bag.

13. Spoon the pork mixture into the bag, then pipe it into casings, twisting every 6 inches to create individual sausages.

14. Tie the end of each casing.

15. Bring 8 quarts of water to a boil.

16. Lower the heat and carefully add the sausages.

17. Maintain a simmer, about 180°F, and cook for 20 minutes.

18. Cool in cold water to stop the cooking process.

19. Melt remaining butter in a skillet over medium heat and lightly brown sausages on all sides, about 8 minutes total.

20. Enjoy with creamy mashed potatoes or fresh bread.

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