This homemade sausage has a wonderful texture and outstanding flavor with a slight greenish tinge from the swiss chard and kicked up a notch with Frangelico liquor.
YIELD
24 servingsPREP
2 hrsCOOK
1 hrsREADY
4 hrsIngredients
Directions
Cut pork into cubes and partially freeze before grinding.
Grind through a small plate. Freeze and grind pork skin (after boiling) twice through a small plate.
Heat a large skillet over medium-high, add butter and olive oil, add the onions and garlic and cook until softened but not coloured.
Add the Swiss chard, cook until all liquid has evaporated, remove from heat and cool completely.
Grind the chard + onion mixture through a small plate.
Add all ingredients to a stand mixer bowl and mix at low speed for 5 minutes.
Stuff into sausage casings and link into 9 inch sausages.
To cook:
Simmer, but do not boil over low heat for about one hour. Slice thickly and serve with polenta or as desired. The also grill wonderfully.
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