Recipe for Black Garlic-Ginger Sausage

Makes 10 lbs.

Ingredients:

7 lbs Pork Shoulder
3 lbs Pork Belly
12 cloves Black Garlic
6tbls Grated Fresh Ginger or Galanga Root
3tbls Malden Sea Salt
1/2tbls fresh ground Schezuan Pepper Corns
1/4 cup Off Dry Riesling

Instructions:

Chop all pork into 1 inch cubes and refrigerate. Pulse in a food processor the black garlic, ginger, pepper corns, salt and Riesling. Mix well into the cubed pork and refrigerate for 3 hours. Process through a meat grinder and either form into patties or case into links.

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