Last February, I did a post about Graffigna, an Argentinian winery that turns out some very enjoyable, reasonably priced wines. Graffigna recently sent me a recipe for a pork sausage using their Malbec wine, that sounds like a natural as a pizza topping. So I pass it along to my readers.
Graffigna, Argentina’s pioneering winery, tasked Sara Bigelow of the Brooklyn-based Meat Hook butcher shop with creating a recipe that captures the casual dining resurgence by elevating the everyday sausage to something extraordinary in both flavor and ingredients. With such quality meat, Bigelow ensures this meal needs only a refined red wine, such as the Graffigna Centenario Malbec 2010. The meat's unctuous qualities are balanced by well-rounded tannins, and hints of pepper mirror those found in the sausage.
The Meat Hook's Malbec and Rosemary Sausage
2 1/2 lbs Fatty Pork
20 grams Kosher Salt
3 grams Cayenne
5 grams Paprika
3 grams Ground Black Pepper
2 grams White Sugar
8 grams Garlic
5 grams Minced Rosemary
2 ounces Graffigna Centenario Malbec 2010
Grind the pork and garlic together. Add salt, and mix well by hand. Add the rest of your spices, and continue mixing by hand for two minutes. Add red wine and continue mixing until liquid is fully incorporated. Once the sausage has begun to bind to itself, form a small patty with your hand. Turn your hand upside down, and if the sausage does not stick, continue to mix. Once the sausage will stick to your hand, form into patties or stuff into natural hog casing. The Meat Hook recommends 4- to 5-inch links, or small pinwheels. Grill and enjoy with a glass of Graffigna Centenario Malbec 2010.