Here at Fork in the Road , we believe in sustainability in the kitchen. We are a San Francisco-based community of family farmers, chefs, workers and people who have been in the food business for generations. We make a variety of sustainable meats, including hot links, hot dogs, deli meats and ribs — all of which can be found in Whole Foods throughout Northern California. This sausage tutorial was given at this year's Eat Real Festival in Oakland, California, using pasture-raised beef and heirloom pork.
Step 1: Mix Ingredients
We used pork picnic and beef shanks for this sausage, but you can also use beef chuck and pork butt, which are easier to find in stores. Be sure to keep a 25% fat ratio in the meat you're using. The easiest fat to add is back fat. Pork jowels are good if you want a creamier sausage.
Be sure to keep everything extremely cold when you're making sausage - ingredients and equipment included. This keeps the fat's integrity, and makes your meat easier to work with.
Cut up your meat and fat into 1 to 2-inch chunks. Place into a (cold!) metal bowl. Add spices and quickly mix with your hands.