California Farm Instant Pork Tea Sausage

Name: How to cook California Farm Instant Pork Tea Sausage - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, one pound
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Instant Pork Tea Sausage

I posted the traditional five day farm method of making smoked pork tea sausages in here a few weeks back. There is also a quick instant recipe for small quantities of tea sausage spread if you have a food processor or blender. No grinding, stuffing, curing and smoking needed. Fresh for a week in the fridge, covered in olive oil. Fresh for a month in the freezer, covered in olive oil.

Ingredient

Food ration :

2 people, one pound

Cooking time :

Ten minutes, plus 4 hours chilling

250 grams

lean boiled shoulderham chunks

100 grams

cured ham, sliced thin

80 grams

lard or unsalted cold butter

mild white onion chopped

1 Tsp

sweet paprika powder

1 Tbs

blackberry syrup (optional)

1 Tbs

rum (optional)

Pinch

ground pepper

Cooking instructions

* Step 1

Boil shoulderham chunks one hour. Put Sliced cured thin ham, sliced onions, paprika, and boiled pork shoulderham chunks 40 seconds in food processor. Scrape sides.

* Step 2

Run processor another 20 seconds. Add cubed lard or butter, run processor another 20 seconds. Total 100 seconds.

* Step 3

Taste. Sprinkle ground pepper, optional rum and blackberry syrup in tea sausage to taste, mix well with fork in glass bowl. Put in refrigerator to chill 3 hours before serving. Stays fresh for a week. Enjoy.

* Step 4

Fresh for a week in the fridge, layer of olive oil on top to prevent discoloration. Fresh for a month in the freezer, olive oil on top to prevent discoloration. Fresh jar on left, frozen jar on right.