The Leftover Queen hosts a Royal Foodie Joust every month on her Forum. Each month three ingredients are picked & foodies everywhere create there best recipe using those ingredients. This month we had to use Pork, Citrus & Pink Peppercorns.
This is our first Joust & we wanted to challenge ourselves. We've been interested in making homemade sausage links lately so this seemed like a good time to go for it. We like sausage with fruits such as mango & apple so why not a citrus. Then we thought Asian flavors would go well with citrus & pork so we decided to use Chinese Five Spice Powder. The citrus we chose was Honey Tangerine, the honey flavor works so well with the Asian spices & the firm texture made it easy to supreme.
We use the meat grinder & sausage filler attachments for our Kitchen Aid to make this sausage.
3 lbs center cut pork loin, cut into 1-inch pieces
1 T pink peppercorns
1 T Chinese five spice powder
1 T kosher salt
4 honey tangerines
7 feet of sausage casings - natural pork or collagen. (We were able to get natural casings from the butcher at our local grocery store)
Grind peppercorns. Mix peppercorn, five spice powder & salt together.
Coat meat with spices. Put meat through the meat grinder with the small blade attached.
Supreme the tangerines & cut them into small pieces. Mix the tangerine into the ground meat.
Attach the sausage filler attachment to the mixer. Grease the filler with butter or shortening. If using natural casing, rinse it well. Slide about 7 feet of casing
onto the filler, tying a knot at the end.
Fill casing with meat & tangerine mixture.
Twist filled casing into 6-inch (or size of your choice) links & cut the links apart. Makes about 12 links.
Add sausages, 1 t olive oil & 1/4-1/2-inch water to a skillet. Cover & bring to a boil. Boil for 5 minutes. Turn sausages over, recover & boil 5 minutes more. Uncover & allow the water to boil away. Brown the sausage turning as needed, about 5-6 minutes.
The sausage could also be grilled & would take about 15 minutes to fully cook.
This sausage would be good on rice, on a roll with Chinese mustard or sliced in a stir fry though it was awful good just on its own.