“Lovage has a mysterious quality,” says chef Russell Moore (Camino; Oakland, California) of the underused herb, which “tastes like celery mixed with Middle Eastern spices.” It’s an unusual, delectable addition to this classic sausage mix.
Featured in: Making Sausage with a Master
- 4 tsp. whole black peppercorns
- 1 tsp. whole allspice berries
- 2 bay leaves, torn into pieces
- 2 espelette peppers, stemmed and torn into pieces
- 2 1⁄4 lb. pork shoulder, cut into 1-inch pieces
- 1 3⁄4 lb. pork belly, cut into 1-inch pieces
- 1⁄2 cup white wine
- 2 tbsp. kosher salt
- 2 stalks green garlic, or 6 cloves garlic, peeled and mashed into a paste
- 2 tbsp. roughly chopped oregano
- 1 tbsp. roughly chopped lovage
- Sheep’s casings, for stuffing
- Pulse peppercorns, allspice, bay leaves, and peppers in a spice grinder until fine. Combine spices, the pork, wine, salt, and garlic in a bowl; toss to combine and then cover. Chill until very cold, 3 hours. Pass meat mixture through a grinder set to large dice; stir in oregano and lovage. Stuff sausage mixture into casings (See the Basic Technique).