A coarse-ground pork link loaded with finely minced mushrooms, cubes of mozzarella, herbs, and optional garden kale.
RECORDED BATCH4,205 g pork
CASINGS32–35 mm hog
SMOKE125–150°F
FREEZERUp to 3 months
THE STORY
Built like a full meal inside the casing.
The early sausage batches made the appeal clear: once the grind and bind are under control, the link can carry much more personality than anything in the grocery case. Mushroom and cheese became one of the combinations worth returning to.
This version uses mozzarella cubes for pockets of cheese, mushrooms minced finely enough to disappear into the pork, and optional kale from the garden. Slice and sear it over pasta, tuck it into a pepper-and-onion sub, or chop it into eggs the next morning.
Method
Prepare the meat.Debone and trim the pork butt, cut into grinder-size pieces, and record the trimmed weight. Chill or partially freeze 1–2 hours.
Grind cold.Pass through the coarse plate. Add about 2 cups ice during grinding to control temperature and retain moisture.
Mix.Add calculated seasonings, mushrooms, kale, and mozzarella. Mix until evenly distributed and slightly tacky; do not overmix.
Stuff.Fill 32–35 mm hog casings and twist into the desired link length.
Smoke.Smoke at 125–150°F until the links reach 145°F internally. On a pellet smoker, use the lowest steady setting.
Chill.Cool quickly and refrigerate until completely cold.
Package.Vacuum seal in meal-size portions and freeze for up to 3 months. Cook to 160°F before eating.
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