Heritage Pork and Green Garlic Sausages

Michael Tusk's Heritage Pork and Green Garlic Sausages

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2 lbs heritage boneless pork butt     

13 oz pork back fat

1 tbsp salt      

1 tsp black pepper

2 tsp mortared green garlic

Sausage casings

Best prepared with meat sourced from local farms and greenmarkets, these garlic-flavored pork sausages will delight any palate year-round, whether prepared with fresh pasta, hearty stews or savory soups.

Active Preparation time:  15 minutes
Inactive Preparation time: 30 minutes
Serves: 6-8

Attachments: Cooking Chef Bowl, Food Grinder, K-Beater


  1. Clean the pork butt and cut into ¼ inch pieces.
  2. Cut the back fat into ¼ inch pieces. Keep the pork butt and back fat separated and freeze for thirty minutes.
  3. Fit the fine screen to the food grinder and mince the back fat first.
  4. Switch to the medium screen and grind the entire pork butt.
  5. Add the salt, black pepper and green garlic.
  6. Place the meat in the bowl with the K-Beater and emulsify on speed #1 for 30 seconds.
  7. Wrap in caul fat or fill into sausage casings.

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