Shiitake Mushroom Sausage
A savoury, umami-packed fresh pork sausage boosted with golden sautéed shiitake mushrooms.
⏱️ Prep: 20 min🍳 Cook: 5 min
Ingredients
| 1000 g | fatty pork butt (70/30) |
| 150 g | fresh shiitake mushrooms, chopped |
| 15 g | kosher salt |
| 6 g | black pepper |
| 3 g | garlic powder |
| 3 g | onion powder |
| 2.5 g | coriander |
| 1 g | mustard powder |
| 60 ml | ice-cold water |
| — | hog casings |
Instructions
- Clean the meat of any silver skin, sinew and arteries and cut into small strips or cubes. Place in the freezer for an hour, or until the temperature reaches 32-34°F (0-1°C).
- Sauté the chopped shiitake with a pinch of salt until they take on a golden-brown colour. Set aside to cool.
- Grind the very chilled meat through a #6 (medium) plate.
- Add the sautéed mushrooms, seasonings and water to the meat and mix until it becomes very tacky (a small handful will stick to your hand when held upside down).
- Stuff the sausage meat into the hog casings, link, and prick out any air pockets.
- Refrigerate on a wire rack overnight.
- Cook the sausages over low heat until the internal temperature reaches 155°F (68°C).