Pork Belly Christmas Sausage
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Recipe type: sausage
Prep time: 
Cook time: 
Total time: 
Serves: 6-10
  • 3-5 lbs diced, trimmed pork belly (skin removed)
  • ¼ cup kosher salt
  • 3 tablespoons sea salt
  • 5 tablespoons peeled and grated fresh ginger
  • 5 tablespoons fresh orange zest
  • 2 tablespoons maple syrup (if you want it sweeter)
  • 1 tablespoon minced garlic
  • 2 teaspoons ground black pepper
  • 1 cup ice water
  1. Combine everything except the water and toss to distribute the seasonings.
  2. Grind the meat through the small die on your grinder, into a bowl set in ice.
  3. Add the water. Mix it until the water is incorporate and the meat has a sticky look.
  4. Saute a bit of it and adjust the seasonings to taste.
  5. Roll it into a log, wrap it in plastic, and freeze it. You can cut it into patties as needed.
Recipe by Burn Blog at http://www.burn-blog.com/6440/maskers-yule-hog-part-2-pork-belly-christmas-sausage/