Butifarra Fresca ~ Fresh Sausage

Make the sausage

1. Place the aguja, panceta, and papada meats and meat grinder parts in the freezer for 30 minutes to par-freeze before attempting to grind.
2. Combine the meats, salt, and pepper in a large mixing bowl. Toss together and set aside as you set up the grinder.
3. Fill a large bowl with ice and place a smaller bowl inside the ice-filled bowl. Grind the meat mixture once through a medium-coarse (3/8 inch or 9.5 mm) die into the smaller bowl. (Be careful: The meat mixture is wet, so it may squirt and pop out of the grinder.)

Season the sausage

1. In a small mixing bowl, combine the sherry, water, and any of the optional spices you choose, making a slurry. Keep the bowl containing the slurry chilled until ready to use.
2. Place the ground meats in the bowl of a stand mixer fitted with the paddle attachment (or you can just mix in a mixing bowl with a sturdy spoon). Begin mixing on low speed. As the mixer runs, pour the sherry slurry into the bowl in a steady stream.
3. Continue mixing on medium speed until the sherry slurry has been fully incorporated into the mixture, a white residue forms on the sides of the bowl, and the mixture firms up, 1 to 2 minutes. Place the bowl containing the ground meat mixture in the refrigerator to keep it cold until you are ready to stuff the sausage into casings.

Test the sausage

1. In a small skillet over medium-high heat, warm 1 tablespoon of the oil. Place a small piece of the meat mixture in the skillet and fry until cooked through, about 2 minutes. Remove from the heat. Taste and adjust the seasonings to your liking.

Prepare the sausages

1. If stuffing the sausages, stuff the mixture into the casings and tie into 12-inch (30 cm) loops or 6-inch (15 cm) links. Using a sterile pin or sausage pricker, prick each sausage several times. Place in the refrigerator to ferment overnight. Alternatively, you can ferment before stuffing your sausages.If not stuffing the sausages, form the mixture into 8 ounce (227 g) patties. Wrap in plastic wrap or caul fat, if using. Place in the refrigerator to ferment overnight.

Cook the sausages

1. If cooking stuffed sausages, warm the remaining 2 tablespoons oil in a large skillet over medium-high heat and fry until they register an internal temperature of 150°F (65°C), 8 to 10 minutes. You can also oven roast or grill the sausages at 350°F (180°C) for 20 to 25 minutes, until they reach the same internal temperature.If cooking sausage patties, warm the remaining 2 tablespoons oil in a large skillet over medium-high heat and fry the sausage patties until they register an internal temperature of 150°F (65°C), 8 to 10 minutes.
2. Remove the sausages from the heat and serve.