This fatty cut of pork is made into sausage for extra juiciness with this recipe, making it an excellent part of a robust and comforting cassoulet.
1 lb pork jowl
1/2 lb pork butt
1 tbsp kosher salt
1 tsp smoked paprika
1 tsp cayanne pepper
1 tsp granulated sugar
1 tsp ground black pepper
1/2 tsp chopped fresh thyme
1/3 cup ice water
hog casing, as required
Combine all ingredients except water and casing, and thoroughly chill in freezer.
Set mixing bowl over ice bath. Grind mixture through course plate of grinder into prepared bowl.
Transfer ground meat to a mixer fitted with paddle attachment and add water. Mix on low speed to incorporate and then second lowest speed setting for 15 to 30 seconds until meat is sticky.
Remove meat, place in sausage stuffer and prepare in hog casing. Tie off sausage at 5 cm long.
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