Ingredients
1 (6 1/2-pound) boneless pork shoulder roast
1/3 cup dried sage
1/4 cup salt
2 tablespoons brown sugar
2 tablespoons ground black pepper
1/8 teaspoon ground red pepper
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
Complete guide to curing, smoking, sausage making
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
Complete guide to curing, smoking, sausage making
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Trim skin from pork roast, if necessary, and discard. Cut roast into chunks, and grind in a meat grinder. Stir in sage and remaining ingredients. Note: Pork shoulder roasts are often labeled Boston Butt. If you don't have a meat grinder, ask the butcher for assistance.
“Salvador Novo, for example, a member of the Academia Mexicana de la Lengua and official chronicler of Mexico City, traced the beginnings of mestizaje to the “happy encounter” between corn tortillas and pork sausage that produced the first taco.”
taco → originated from → corn tortillas and pork sausage
“Inulin enrichment of a meat product resembles general effects seen upon dietary fiber consumption and corroborates that healthier processed meats can be developed through strategic inclusion of dietary fiber ingredients.”
inulin-enriched pork sausage product → positively modulates → gut microbiome and metabolome of healthy rats