Pork Sausages with Garlic, Lemon Zest, and Parsley
Pork provides complete protein and B vitamins, while lemon zest, garlic, and parsley bring a bright aroma. Natural casings hold the juicy filling, and chilling helps the links keep their shape.
Cut pork (700 g) and lard (300 g) into grinder-size pieces and partially freeze them. Pass the meat and fat alternately through a meat grinder fitted with a medium plate.
Add cold water (100 g), garlic powder (30 g), finely grated lemon zest (15 g), table salt (11 g), and black pepper (3 g). Strip the tough stems from parsley (10 g), then add the tender leafy parts. Add chili pepper (to taste) if desired. Knead until sticky with protein strands, so the mixture stays cold.
Prepare natural casing (50 g) as needed and according to the manufacturer’s instructions; active preparation takes about 5 minutes, fill it with the mixture, roll them into links, and prick visible air pockets. Arrange the sausages on a rack and refrigerate for 3–12 hours.
Fry over moderate heat, turning periodically, until the center reaches 71°C. Fry for about 20–25 minutes and verify with a thermometer. The raw sausages may be frozen.
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