Pork Shoulder, Onion, Garlic, Nutmeg, Sauerkraut
Butcher Nathan Abeyta of Deep Cuts Dallas | Dallas
Adapted by StarChefs | November 2021
INGREDIENTS:
Sausages:
5 pounds boneless Niman Ranch pork shoulder, chilled and cut into cubes
1.25 ounces salt
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon ground nutmeg
1 cup dried milk powder
2 cups roughly chopped broccolini
2 cups high melt cheddar
Pork sausage casings
To Assemble and Serve:
Hotdog buns
Sauerkraut
METHOD:
For the Sausages:
Using the coarse grind plate, send pork shoulder through a meat grinder, 1 cube at a time. Add salt, pepper, onion, garlic, nutmeg, dried milk, and 1 cup water to the ground pork, mixing thoroughly to ensure an even distribution of spices and a sufficient bond. Add broccolini and cheddar and mix to combine. Case sausages into pork casings.
To Assemble and Serve:
Bake, grill, or fry sausage until cooked through and lightly charred. Serve in a hotdog bun with sauerkraut.
