Okay – this is one of the recipes I don’t expect anyone to actually follow. I mean, it’s a little labour intensive, but super worth it from the point of view of satisfaction! See, I bought myself a meat grinder this week….
I’m guessing, that if you can’t be bothered to grind your own meat, you could probably achieve a close second using ground pork and marinating that. But you wouldn’t get that smug ‘I did this all myself’ feeling that I got. Or maybe that’s just me. But remember to marinate 1,600g of pork, and then make either 2 loaves or 1 and use the second batch for something else…!
- 1 kg piece of ‘lomo de credo’ – pork loin
- 600g piece of pancetta – pork belly
- 5 garlic cloves
- 4 tablespoons of red wine
- 1 tablespoon parsley
- 1 tablespoon black pepper
- 1 tablespoon fennel seeds
- 1 tablespoon paprika
- 1 teaspoon sea salt
- 1 teaspoon cayenne pepper
Plus, for the sausage loaf
- 800g of the above mixture
- 80g almond flour
- 3 strips of bacon
- Roughly chop up the pork and pancetta into one inch or so chunks and throw into a large mixing bowl.
- Toast the fennel seeds.**
- Throw everything in the first list, including the wine, into the bowl of meat and mix well to get everything coated. Let it marinate overnight.
- The next day, pass all the meat, patiently, through a meat grinder. You’ll be left with a delicious ground sausage meat concoction.
To make the sausage loaf
- Preheat the oven to 210 C.
- Take about half of the meat mixture – 800g – and mix it with 80g of almond flour and 2 eggs. Mix well and put into a loaf tin. Top with 3 strips of bacon and bake for 45 minutes or until cooked through.
Stay turned for a stuffing recipe with the rest of the pork – it’s Christmas, after all!
**To be fair, you could probably skip this. I decided I needed to toast them as I accidentally bought some very cute, but very very small Lodge skillet pans and I’m always trying to justify buying them by using them. And toasting spices is pretty much the only thing I’ve been able to use them for!