I was quite shocked this morning when Sebastian appeared in my kitchen with his sausage in his hand. Sebastian, as you doubtless know, is my personal trainer.
“That thing’s enormous,” I said, as he held it out in front of me.
“I know,” he replied with a cheeky smile. “It’s Jamaican.”
Sebastian loves to make sausages and really is most adept in the kitchen. He’s always coming up with new recipes.
“What particularly makes it Jamaican,” I asked. as I turned on the grill.
“Mostly it’s the spices, but I also add a little pineapple and orange. It gives it a citrus lift.”
“That sounds delightful,” I gushed as the sausage began to sizzle and dribble a little fat under the grill. the aroma that filled my kitchen was delightful. It would only be a matter of time before Marjory and Amanda appeared from next door, in all likelihood. As you probably know it’s soon going to be the start of the competitive eating season, at which point Marjory becomes far more active.
But that’s another story.
SEBASTIAN’S JAMAICA SAUSAGE RECIPE:
Jamaica Pork Sausage (should yield 20 sausages at six inches long)
- 4 lbs pork shoulder diced
- 1 lb fat back diced
- 5 Tbs Jamaican Jerk Seasonings
- 2 Oranges chopped
- Half a ripe pineapple chopped
- 40 gr coarse sea salt
- About 10 feet of hog casings
- 1 C ice water
Combine and mix the diced pork, fat, fruit and spices. Chill until ready to grind or set in refrigerator and chill overnight.
Run water through the casings and let soak in a small bowl of water for 30 minutes or until you’re ready to stuff them.
Using the medium holed grind plate in the mincer grind the seasoned pork and fat into a mixing bowl set in ice. I love to listen to Erasure as I do this. It just gets me in a good grinding mood.
When done grinding your meat (Ed. Phrasing), add the water and mix until it is absorbed and the pork gets “sticky.” If using a stand mixer it will take about 1 minute with the paddle attachment.
Make a small patty and cook to check the seasonings.
Note: If you have extra you can make an amazing burger from this.
Stuffing your tube (Ed. Phrasing):
Stretch and push the hog casing onto the stuffer tube attachment, leaving an inch or two hanging off the end of the tube.
Stuff the sausage keeping one hand on the end of the tube where the casing is getting stuffed and help it along if it gets stuck.
Twist the sausage into 5-6 inch links.
Enjoy with a good quality British Columbian gewurztraminer white wine such as Persius –
You can enjoy some wonderful wines from Persius. They’re fun, young and easy to match to some great summer meals. Give them a good go.
Enjoy this wonderful recipe.