Homemade Sausage Recipe

Making the Sausage

In a large bowl, mix ground pork, pork fat, minced garlic, fennel seeds, black pepper, salt, and red wine until well combined. Rinse hog casings in cold water and soak them for about 30 minutes. Stuff the sausage mixture into the casings, twist into links, and tie off ends.

Cooking the Sausage

Preheat a grill or skillet over medium heat. Cook sausages for about 12-15 minutes, turning occasionally until browned and cooked through.

Sautéing Peppers

In a small pan, heat olive oil over medium heat. Add sliced Biquinho peppers and a pinch of salt. Sauté for about 5 minutes until they soften.

Making the Salad

In a bowl, combine shredded Quebec iceberg, diced cucumber, and sliced radishes. Drizzle with olive oil and lemon juice, then season with salt and pepper to taste. Toss to combine.

Making the Puree

In a food processor, combine roasted eggplant, tahini, minced garlic, lemon juice, olive oil, and salt. Blend until smooth and creamy.

Mixing the Vinaigrette

In a small bowl, whisk together orange juice, lemon juice, olive oil, honey, and salt and pepper to taste.

Serving

On a plate, spread a generous spoonful of eggplant puree, place cooked sausage on top, garnish with sautéed Biquinho peppers, and serve alongside Quebec iceberg salad drizzled with citrus vinaigrette.