Joe Magnanelli's Fresh Saucisson Sec

Yield: 2 or 3 large sausages, depending on the size of the casings


4 pounds pork shoulder

1 pound pork fatback

25 grams roasted garlic45 grams salt

7 grams finely ground black pepper

125 milliliters dry white wine

75 milliliters ice water


1. Clean the pork should of any silver skin and sinew and dice with the fatback into 1-inch pieces or what will fit into your grinder top.

2. Place the trimmed, diced meat and fatback on a tray and put in the freezer until the pieces are firm but not frozen.

3. Grind with the roasted garlic into the bowl of your Kitchen Aid. 

4. Add the salt and pepper and mix using the paddle attachment on medium speed. While it's whipping, slowly add the white wine and ice water.

5. Whip for about 2 minutes or until the meat starts to have a sticky or tacky texture. When it's ready you can case the pork. If you're not going to case it, don't whip it as long after the wine is added and omit the water.

Note: If you are going to case the sausage, hog casings (scrubbed, salted pig intestines) are the best. You can find them at Sisel's or Iowa Meat Farms or ask a butcher like Heart and Trotter if they carry them. If you are in the market for a stuffer, you can buy a 5-pound sausage stuffer from Northern Tool for about $100. There are lots of videos online that demonstrate sausage stuffing technique.