Sausage Sandwiches with Pulled Pork and Mozzarella

Sausage Sandwiches with Pulled Pork and Mozzarella

Sausage Sandwiches with Pulled Pork and Mozzarella

January 15, 2013 -

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Sausages are so diverse. You can just about take any meat and make a sausage out of it. A lot of the time, butchers like to do a combination of meats to make a great sausage. They are pretty darn good at it too. There is some incredible stuff out there. As first time sausage makers, we decided to keep it simple and just stick to one meat, pork. Of course, we have ground meat before. Thanks to Zach’s mom and her gift of a glorious professional Kitchenaid for Zach’s birthday last year (with many cool attachments included), this has made the grinding process a whole lot easier than using a food processor (which can be done folks – don’t worry). And thanks to my parents for the fun coupon to Williams-Sonoma, we now have a sausage stuffer attachment. We had all the materials we needed, so why not? I’m not sure why it took us so long to get to this point, but we were finally ready to stuff some sausage! Sausage Sandwiches with Pulled Pork and Mozzarella was our first attempt!

Ingredients

  • 4 lbs boneless pork shoulder (or 4 1/2 - 5 lbs bone in), cubed into 1/2 inch pieces
  • 4 cloves of garlic, finely minced
  • 1/4 cup fresh parsley, finely chopped
  • 1 tablespoon freshly ground pepper
  • 2 tablespoons salt
  • 2 tablespoons crushed red pepper
  • 2 tablespoons fennel seed
  • 1 1/2 tablespoon celery seed
  • 1/2 cup sharp cheddar cheese, cubed into 1/8 inch pieces (optional)
  • sausage casings (pork or collagen)
  • 1-2 lbs pork tenderloin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1 can (or bottle) cola
  • 2 cups of your favorite BBQ sauce (we used Horsetooth's Hot Mess)
  • sausage rolls
  • shredded mozzarella
  • pickles
Read the whole recipe on Cooking and Beer