Ingredients

For the sausage:
10’  hog casings
1,600 grams (approximately
3 ½-pounds) lean pork scraps
700 grams (approximately
1 ½-pounds) pork fat, diced
5 cloves Garlic Confit 
12 grams (2 teaspoons) fennel seed, toasted
6 grams (½ tablespoon) black peppercorns, toasted
35 grams (3 tablespoons) high temp milk powder from The Sausage Maker
40 grams (4 tablespoons) salt
120 grams (½ cup) chicken stock
120 grams (½ cup) dry white wine
50 grams (approximately 1 bunch) scallion, fine sliced dark and light green parts only

For the accompaniments

(four servings):
1 kilogram (approximately 2-pounds) large Yukon gold potatoes, peeled and large diced
2 cloves Garlic Confit (page xx)
500 grams (2 cups) whole milk
227 grams (1 cup) unsalted butter + 50 grams (3 1/2 tablespoons) reserved for pork jus
Cooking oil, as needed
120 grams (¾ cups) AP flour
30 grams (2 cups) rice flour
7 grams (2 teaspoons) baking powder
10 grams (1 tablespoon) smoked paprika
3 grams (1 teaspoon salt), more to taste
100–200 grams(approximately ½ cup- 1 cup) light beer,such as pilsner
1 sweet onion, sliced horizontally ½-inch thick rings
Pork Jus

Tools

Meat grinder
Sausage stuffer
Spice mill or grinder
Dutch oven

Instructions

On the first day, make the sausage.

1. Rinse the hog casings in cold water and soak them until you need them. Change the water a couple times to purge all the excess salt.
2. Place the meat and fat in the freezer for thirty minutes, or until it is quite firm, but not frozen solid. 
3. Remove meat and fat from freezer, add the garlic and grind on a coarse plate. Check with a meat thermometer and if the temperature has risen above 32°F, return the meat to the freezer for another 30 minutes. 
4. Grind the meat and garlic mixture again on a fine plate and confirm the temperature is still below 32°F. Refrigerate until ready to mix and case the meat.
5. Grind the fennel seeds and peppercorns in a spice mill. In a small bowl, combine ground spices with the milk powder and salt. 
6. In a small mixing bowl, combine the stock, wine, and scallions.
7. Begin mixing the sausage in a large mixing bowl. Your hands are the best tool for this. (Monitor the temperature closely and chill it if it starts to rise.) Add the spices and the liquid ingredients to the ground meat. Mix until the sausage is sticky, tacky, and shaggy looking. If you grab a handful and invert your hand, the meat should not fall off.
8. Case the sausages, linking them every 5-inches. 
9. Place stuffed sausages in the refrigerator to dry overnight. You can hold them in the refrigerator for up to five days.

Day of service, make the sides and cook the sausage.

1. Simmer the potatoes in salted water until tender. Drain the potatoes and rice them in a food mill with the garlic confit.
2. Heat the milk and butter in a small saucepan over medium heat. Add the milk mixture to the riced potatoes in a thin, steady stream, mixing with a rubber spatula until you achieve the desired consistency (we prefer it loose and buttery). Taste and season with salt. Cover with plastic wrap and hold warm.
3. Fill a Dutch oven halfway with oil. Heat it to 350°. 
4. In a large bowl, whisk together the flours, baking powder, paprika, and salt. Slowly whisk in the beer, until you have a batter that is just slightly thinner than pancake batter. 
5. Dip the onion rings into the batter, then slowly lower them into the hot oil. Do not drop them too fast or the batter will not adhere. Fry until they are golden brown and crispy. 
6. Remove from oil and season with salt immediately as they come out. Set aside on a rack lined with paper towels and repeat until all the rings are fried. 
7. Heat a cast iron skillet over medium high heat. Add a couple tablespoons of cooking oil and sear four sausages until brown. Flip them and lower the heat to medium. Continue to sear the sausage until it is cooked through. 
8. Heat the Pork Jus and take it off the heat. Swirl in 50 grams of butter.
9. Spoon a large dollop of potato puree onto a plate and use the back of the spoon to create an indentation. Fill the indentation with Pork Jus. Serve with sausage and onion rings.