Ingredients with Measurements:
- 1 pound ground pork
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 tablespoon cayenne pepper
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon white vinegar
- 1 tablespoon hot sauce
- 1/4 cup chopped scallions
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
Special equipment needed:
- Meat grinder
- Sausage stuffer
Step-by-step instructions:
1. In a large bowl, mix together the ground pork, garlic powder, onion powder, paprika, cayenne pepper, thyme, oregano, salt, and black pepper until well combined.
2. Add the white vinegar, hot sauce, scallions, parsley, and cilantro to the bowl and mix until evenly distributed.
3. Using a meat grinder, grind the sausage mixture into a fine texture.
4. Attach the sausage stuffer to the meat grinder and fill it with the sausage mixture.
5. Stuff the sausage mixture into casings, twisting them into links as you go.
6. Place the sausage links in a large pot of boiling water and cook for 10-15 minutes, or until fully cooked.
7. Remove the sausage links from the pot and let them cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 10-15 minutes
5. Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 18g
Protein: 20g
Carbohydrates: 2g
Fiber: 1g
Sugar: 0g
Sodium: 800mg
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of ground pork.
- Fresh herbs can be used instead of dried herbs.
Variations:
- Add diced jalapenos or habaneros for an extra spicy kick.
- Use different types of sausage casings for a different texture.
Tips and tricks:
- Make sure the sausage mixture is well mixed before grinding and stuffing.
- Use a meat thermometer to ensure the sausage is fully cooked.
Storage instructions:
Store leftover sausage in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat sausage in a skillet over medium heat until heated through.
Presentation ideas:
Serve the sausage links on a platter with a side of spicy mustard or hot sauce.
Garnishes:
Garnish with chopped scallions, parsley, and cilantro.
Pairings:
Serve with a side of rice and beans or a mixed green salad.
Suggested side dishes:
- Rice and beans
- Mixed green salad
- Roasted vegetables
Troubleshooting advice:
- If the sausage mixture is too dry, add a tablespoon of water at a time until it reaches the desired consistency.
- If the sausage links burst while cooking, make sure they are not overfilled and twist them tighter.
Food safety advice:
- Make sure the sausage is fully cooked before serving.
- Wash your hands and all equipment thoroughly before and after handling raw meat.
Food history:
Féroce is a traditional dish from Guadeloupe made with salt cod, cassava, and spices. This recipe is a spicy twist on the classic dish.
Flavor profiles:
Spicy, savory, herby
Serving suggestions:
Serve as an appetizer or main dish with a side of rice and beans or a mixed green salad.
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