A hearty chili made with pork sausage, kidney beans, and a touch of maple syrup for sweetness. Simmered with tomatoes and spices for a comforting meal.
1 ½ pounds pork shoulder, trimmed of connective tissue
8 ounces leaf lard or pork fatback, rind removed
2 crushed ice cubes, if using a meat grinder, or ¼ cup cold water
2 teaspoons salt
2 teaspoons coarsely ground black pepper
2 teaspoons minced fresh sage or ½ teaspoon dried sage
2 teaspoons minced fresh marjoram or thyme, or ½ teaspoon dried marjoram or thyme
(2 teaspoons minced fresh savory or ½ teaspoon dried savory)
(1 teaspoon red pepper flakes, or ¼ teaspoon cayenne pepper)
(¼ teaspoon ground bay leaf)
(Pinch of ground cloves)
(6 feet of ¾-inch sausage casings, 4 feet of 1 ½-inch sausage casings, or 2 square feet of caul fat, prepared as described in Stuffing Sausage)
Sub-recipe steps
Cut and chill as directed in Grinding and Mixing Sausage: 1 ½ pounds pork shoulder, trimmed of connective tissue; 8 ounces leaf lard or pork fatback, rind removed
As the meat and fat chill, mix together in a bowl: 2 crushed ice cubes, if using a meat grinder, or ¼ cup cold water; 2 teaspoons salt; 2 teaspoons coarsely ground black pepper; 2 teaspoons minced fresh sage or ½ teaspoon dried sage; 2 teaspoons minced fresh marjoram or thyme, or ½ teaspoon dried marjoram or thyme; (2 teaspoons minced fresh savory or ½ teaspoon dried savory); (1 teaspoon red pepper flakes, or ¼ teaspoon cayenne pepper); (¼ teaspoon ground bay leaf); (Pinch of ground cloves)
Grind the chilled meat with a food processor or a meat grinder fitted with a ¼-inch plate (if using a food processor, mix the meat with the seasonings after grinding; if using a meat grinder, mix them before grinding). Fry a small piece of the mixture in a skillet, taste, and adjust the seasonings if needed, being careful not to overmix. Form into patties or stuff into: (6 feet of ¾-inch sausage casings, 4 feet of 1 ½-inch sausage casings, or 2 square feet of caul fat, prepared as described in Stuffing Sausage)
If you used a food processor to grind the meat, do not stuff it into casings.
To fry sausage patties and crépinettes, arrange in uncrowded batches in a cold, ungreased skillet and place over medium heat. Cook until well-done and browned on both sides, draining excess fat as necessary. To cook links, see here; remember that crépinettes can also be grilled. The sausage can be refrigerated for up to 3 days or tightly wrapped and frozen for up to 3 months.
PREGROUND
For a good, casual compromise between homemade and store-bought bulk sausage, start with ground pork and add seasonings as desired. Buy pork that is pale pink, or 25 to 30 percent fat. (If the ground pork looks really lean, replace up to a quarter of it with finely chopped bacon.)
Prepare the seasoning mixture for Country Sausage I and place in a bowl. Add 2 pounds ground pork to the seasonings in small clumps. Toss these clumps with the seasoning, then lightly knead until well mixed. Form the mixture into patties or crépinettes. We do not recommend stuffing preground pork into casings.
1 large onion, chopped
(½ green bell pepper, chopped)
1 celery rib, diced
Two 14 ½-ounce cans diced tomatoes
2 cups tomato juice or chicken broth, or a combination
1 to 2 tablespoons maple syrup or molasses, to taste
2 teaspoons ground cumin
1 ½ teaspoons ground sage
½ teaspoon black pepper
Two 14 ½-ounce cans red kidney beans, drained and rinsed, or 3 ½ cups cooked
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 1 pound bulk pork sausage or Country Sausage
1 large onion, chopped
(½ green bell pepper, chopped)
1 celery rib, diced
Two 14 ½-ounce cans diced tomatoes
2 cups tomato juice or chicken broth, or a combination
1 to 2 tablespoons maple syrup or molasses, to taste
2 teaspoons ground cumin
1 ½ teaspoons ground sage
½ teaspoon black pepper
Two 14 ½-ounce cans red kidney beans, drained and rinsed, or 3 ½ cups cooked
Let's Cook
Step 1.
Crumble into a large skillet: 1 pound bulk pork sausage or Country Sausage
Step 2.
Cook over medium-high heat, stirring and breaking up the sausage with a spatula until it is rendered and nicely browned, about 6 minutes. Transfer the sausage to a plate and drain all but 2 tablespoons of fat from the skillet. Add: 1 large onion, chopped; (½ green bell pepper, chopped); 1 celery rib, diced
Step 3.
Cook, stirring, until the vegetables are softened, about 8 minutes. Return the sausage to the skillet along with: Two 14 ½-ounce cans diced tomatoes; 2 cups tomato juice or chicken broth, or a combination; 1 to 2 tablespoons maple syrup or molasses, to taste; 2 teaspoons ground cumin; 1 ½ teaspoons ground sage; ½ teaspoon black pepper
Step 4.
Simmer for 20 minutes. Add and simmer 15 minutes more: Two 14 ½-ounce cans red kidney beans, drained and rinsed, or 3 ½ cups cooked
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