From Homemade Sausage
Unlike the Classics, the sausages with which you are at least a little bit familiar, the Outlaws are sausages that you might never have heard of, or simply never thought to classify as sausages. This group of sausages makes up somewhat of a motley crew. Their origins vary, their frameworks differ vastly, and even their method of creation differs here and there.
The flavors and textures in the Outlaws are incredible. Some are new, and all are exciting, which is why we would never call them “the losers’’ or anything else that is similarly derogatory. Outlaws are law breakers, rule benders, and ones who fearlessly step outside the lines. They might be a little off the beaten path, but they’re definitely worth the adventure. Take a walk on the wild side, and give one of these sausages a shot!
Kimchi is traditionally a Korean dish made of spicy-sour, fermented vegetables. It can be made by slicing or chopping cabbage, radish, or cucumber, layering the vegetables with plenty of bold spices, and then putting them into a clay pot and burying it in the ground for at least a month to ferment. Our customer and friend Alan Powel is a farmer who ferments kimchi in large batches for us to use. When he first brought it to us, we didn’t necessarily know what else to do with a giant batch of fermented and spiced cabbage, so we decided to make a sausage out of it! That’s what we call utilization, friends. It took us a handful of tries, a bunch of tweaking, and even a deconstruction of the kimchi to get the recipe just right, but now it is one of our favorites.
Yield: 5 pounds (2.27 kg)/75 links
Die: 3/16 (Medium)
Kimchi photo from Adobe Stock
- 5 pounds (2.27 kg) pork
- 1 cup (240 g) kimchi paste
- 1 tablespoon (15 ml) soy sauce
- 1/3 ounce (9 g) salt
- 1/3 ounce (9 g) black pepper
- 51/2 ounces (156 g) roughly chopped cabbage
- 29-32 mm hog casings
- Dice the pork into small, 1-inch (2.5 cm) cubes.
- In a large bowl, mix all of the other ingredients together with your hands until they are equally distributed.
- Grind the mixture two times through a grinder on a medium die.
- After each run through the grinder, use your hands to mix the ingredients together and fully emulsify the loose sausage. (The mixture should be sticky and well combined, and should stick to your hand when it’s turned upside down.)
- Add the loose sausage mixture to the stuffer; pack it down to remove all of the air pockets.
- Stuff the sausage into the hog casings and twist the links 3 to 1 pound (455 g). (Generally, each sausage should be 5 to 6 inches or 13 to 15 cm long.)
- Lightly poke each sausage link with a poking tool 3 or 4 times.
- Put the twisted links in the refrigerator, uncovered, and chill overnight to dry out the casings.
- Snip the sausages at the seams to separate them into links.
Reprinted with permission from Homemade Sausage: Recipes and Techniques to Grind, Stuff, and Twist Artisanal Sausage at Home by James Peisker and Chris Carter and published by Quarry Books, 2015.