Last February, I did a post about Graffigna, an Argentinian winery that turns out some very enjoyable, reasonably priced wines. Graffigna recently sent me a recipe for a pork sausage using their Malbec wine, that sounds like a natural as a pizza topping. So I pass it along to my readers.
Graffigna, Argentina’s pioneering winery, tasked Sara Bigelow of
the Brooklyn-based Meat Hook butcher shop with creating a recipe that captures
the casual dining resurgence by elevating the everyday sausage to something
extraordinary in both flavor and ingredients. With such quality meat, Bigelow
ensures this meal needs only a refined red wine, such as the Graffigna
Centenario Malbec 2010. The meat's unctuous qualities are balanced by
well-rounded tannins, and hints of pepper mirror those found in the
sausage.
The Meat Hook's Malbec and Rosemary Sausage
Serves 8
2 1/2 lbs Fatty Pork
20 grams Kosher Salt
3 grams Cayenne
5 grams Paprika
3 grams Ground Black Pepper
2 grams White Sugar
8 grams Garlic
5 grams Minced Rosemary
2 ounces Graffigna Centenario Malbec 2010
Grind the pork and garlic together. Add salt, and mix well by
hand. Add the rest of your spices, and continue mixing by hand for two minutes.
Add red wine and continue mixing until liquid is fully incorporated. Once the
sausage has begun to bind to itself, form a small patty with your hand. Turn
your hand upside down, and if the sausage does not stick, continue to mix. Once
the sausage will stick to your hand, form into patties or stuff into natural hog
casing. The Meat Hook recommends 4- to 5-inch links, or small pinwheels. Grill
and enjoy with a glass of Graffigna Centenario Malbec 2010.
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