"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
3 lbs. fresh pork shoulder 3/4 lb. fat (from shoulder) 1 1/4 c. barley, cooked 1 T. salt 3/4 tsp. ground allspice 3/4 tsp. white pepper 1 ts. sugar 1 pinch ground ginger 1 large onion, minced 3 c. water (approx.) sausage casings, washed
Grind pork and fat on coarse grind twice. Mix pork mixture with remaining ingredients: taste and re-season accordingly. Fill casings with meat mixture; prick casings with needle in a couple of places. Do not overfill or casings will explode. I usually get 5-6 (1 lb) sausages out of this recipe; freezes well. Boil sausage in 5 quarts salted water for 20 minutes. Sausage also is great on the grill.
Served at every Christmas Eve dinner. Growing up my Grandma Z always made this for our Swedish Christmas Eve.
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