- 75% good lean pork, such as shoulder and 25% hard pork fat (e.g., unsalted, skinned fat back) totaling 10kg combined
- 150 g fine sea salt
- 25 g Prague Powder #1
- 20 g dextrose
- “carmine de cochenille” – use variable amounts to achieve the pink or red color you’re looking for
- 3 g ascorbic acid
- 25 g freshly-ground black pepper – Tellicherry or Kampot strongly preferred
- 3 g freshly-ground allspice
- 2 g Epices Rabelais – optional but strongly recommended. For the classic recipe, replace with allspice
- 20 g garlic, crushed into a paste and mixed with ½ cup dry red wine – Vin de Cahors strongly preferred. If unavailable, use a good Argentinean Malbec
- Chill the meat and fat very thoroughly. Break the meat down by grinding it with a 16mm or larger plate. [You could also cut it into chunks your meat grinder can easily handle.]
- Combine the meat chunks with the seasonings and diced fatback (except the red wine/garlic mix and cochineal.)
- Pass the mixture through a meat grinder fitted with an 8 or 10mm plate. [if you are making this at home you should make sure the seasonings are well dispersed throughout the meat after the grinding.
- Add red wine/garlic mix and cochineal to taste. This can be done by mixing with your hands, in food-safe latex or surgical gloves to avoid contamination.
- Stuff immediately into pork casings 32-35mm in diameter – make portions 10-15 centimeters long.
- Open one end of the hog casing, fit it over the faucet in your kitchen sink, and place the remainder of the casing in a medium-size bowl in the sink. Turn the water on gently to wash out the casings. The casings are sold cleaned; you are merely washing away preserving salts and residue. Now you are ready to start stuffing.
- Affix one end of the casing over the funnel attached to the sausage stuffing attachment of a stand mixer or meat grinder. Push the entirety of the casing onto the length of the funnel (it will contract and fit fine), leaving about 2 inches dangling from the end. Tie this end in a double knot.
- Turn the grinder or mixer on and as the sausage stuffing begins to flow into the casing, it will push the casing off the funnel. Have a large bowl or platter ready to catch the sausages. Twist or tie off with kitchen twine to make links, or leave to make several very long sausages. Do not overstuff the sausage; otherwise it will burst, either then and there or during cooking.
- Also be careful that the sausage stuffing enters the casing continuously and evenly and that no air bubbles develop. If air bubbles do occur, it is better either to cut the sausage at that point and start a new one by tying the end off, or to prick the air bubbles with a toothpick.
- Refrigerate the sausage for 24 to 48 hours before cooking or freezing. The sausages can be divided into portions of different or the same weights and frozen for later use in freezer bags for 2 to 4 months. To cook, place the sausages in a large pot and cover with water. Bring to a boil and just, as the water begins to bubble, reduce the heat to below a boil and poach the sausages for 10 minutes, if grilling or frying, or 40 minutes, if serving them boiled.