Courtesy Hinnerk Von Bargen, culinary arts professor, Culinary Institute of America
Von Bargen’s original recipe for this sausage uses a sodium nitrate-based curing salt and bactoferm, a culture used to ferment meat sausages. Both are available online and at restaurant supply stores, but he’s adapted this to make it easier for the home chef.
- 2½ pounds 80% lean pork shoulder
- 2 tablespoons kosher salt
- 1½ tablespoons sugar
- ½ tablespoon gochugaru (ground Korean red pepper)
- 3 cloves garlic
- ½ cup plus 2 tablespoons Gewürztraminer
- 6 ounces kimchi
- 8 ounces cooked pearl barley
- Hog casings, as needed
Cut pork shoulder into large dice, and keep fat and lean parts separate. Toss lean meat with salt, sugar and ground pepper. Place lean meat and fat separately on sheet pan. Place in freezer to partially freeze. Grind lean meat through medium disk of meat grinder, then progressively grind fattier meat through medium and fine disks.
Combine garlic, Gewürztraminer and kimchi in blender and purée until smooth. With meat mixer or stand mixer with paddle attachment, combine ground meat with purée and barley for 5 minutes, or until well combined and sticky. Stuff into hog casings. Twist links into desired lengths.
Poach sausages at 170°F until internal temperature reaches 165°F, measured with a meat thermometer. Shock sausages in ice water to cool. To serve, grill or pan-sear sausage over medium heat until warmed through and browned on all sides.