Red Beet Sausages
Source: Giovanni Betteo, Salt Pt. Butchery & Provisions
This recipe was demonstrated for Foodwise’s Market to Table program on December 17, 2016.
Makes about 10 pounds of sausage (about 30 links)
2 medium red beets, washed or peeled
2 teaspoons olive oil
¼ cup ice cold water
3 tablespoons chopped garlic
10 pounds coarse ground pork shoulder
1 bunch flat-leaf parsley, finely chopped
4⅓ tablespoons kosher salt
Preheat the oven to 415°F. Cut the beets into quarters and toss in olive oil. Roast uncovered until completely tender, about 30-40 minutes, in a roasting pan or on a rimmed cookie sheet. Once they have cooled slightly, purée the beets in a food processor.
To keep all the ingredients cold (especially the ground meat), chill a large stainless steel mixing bowl. Set the chilled bowl into a larger mixing bowl filled with ice while combining the ingredients. Combine the beet purée, cold water, and garlic in the bowl. Add the pork, parsley, and salt, and mix thoroughly, preferably with your hands.
To form the sausages, wrap the mixture in caul fat to make crepinettes, stuff it into hog casings for links, or form into patties.