5 lbs mangalitsa pork collar, cut into large cubes
1/2 lb berkshire bacon, cut into large cubes
panade (recipe follows)
- using 3/8" die, grind the (well chilled) pork and bacon; freeze 15 minutes
- fold in panade, mixing until separate proteins begin to bind
- rinse hog casings inside and out with water and form 3.5" links, laying the sausages in shallow water in a sheet pan as you work; chill well
- gently parcook the links in warm water
Panade
1 cup white wine
20 garlic cloves
1 cup panko
2 Tbsp salt
1 whole nutmeg, grated
1 tsp chile flakes
1/2 tsp black pepper
- puree in blender and chill
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