Button Soup, Edmonton
1.7 kg (3.7 lb) boneless pork shoulder butt, trimmed and diced
300 g (10 oz) Alberta Pork back fat, trimmed and diced
36 g kosher salt
64 g minced garlic
16 g coarsely chopped fresh oregano
8 g ground black pepper
110 ml (½ cup) ice water
3 Alberta Pork hog casings, soaked in tepid water for at least 30 minutes and rinsed
In a large bowl, combine shoulder meat, back fat, salt, garlic, oregano and black pepper. Toss to distribute the seasonings. Chill for at least 15 minutes.
Using a meat grinder, grind the mixture through the small die into a large bowl set in ice. Add the water to the meat mixture and mix with the paddle attachment until the liquids are incorporated and mixture has developed a uniform, sticky appearance, about 1 minute on medium speed.
Sauté a small portion of the sausage, taste, and adjust the seasoning if necessary
Stuff the sausage into the hog casing and twist into 15 cm links. To serve, gently sauté or roast the sausage to an internal temperature of 65°C (149°F).
Yield: 2.25 kg of sausage, or about 17 links