Mushroom Sausage with Pine Nuts
2 lb. Pork shoulder butt
1/2 lb. Pork back fat
11/4 tsp. Salt
2 cups Crimini or button mushrooms
1/2 cup Porcini mushrooms, dry
4 Tbsp Pine nuts
1 tsp. Pepper, black, ground
4 tsp. Parsley, chopped
1 tsp. Marjoram, ground
61/4 Tbsp Marsala wine
Grind the pork meat and fat through a fine plate; add the salt, mixing well and
refrigerate the paste. Soak the porcini for 30 minutes in a 1/4 cup of warm
water. Drain and reserve the soaking liquid. Dice the Crimini and porcini
mushrooms and add to a saucepan with about a tablespoon of butter. Saute over
medium high heat for 5 minutes. Add the wine and reserved mushroom water to the
pan, bring to a boil, cover and reduce heat to medium low. Simmer for 10
minutes. Cool and refrigerate. Place the cold mushrooms and wine to the food
processor and pulse several times until the pieces are uniform but not turned
into a paste. Place the pine nuts in a frying pan and toast to a very light
brown; constantly shaking the pan back and forth, being careful not to burn the
nuts. Add the mushrooms, wine, dry ingredients and pine nuts to the pork paste,
mixing well. Stuff into 32 mm casings and form 5-inch links. Air dry for
several hours then refrigerate before use to let the flavors develop. Makes
about a dozen sausages Grill and serve.
Note: This sausage is at its best when eaten fresh; it does not retain
its mushroom flavor well when frozen!
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