A rich sausage flavored with ground prickly ash berries, spices and herbs. Makes a pound, which is a good test batch to make sure you like it. You can scale this up as needed, but adjust the salt down, aiming for about 1 % of the total weight of the meat when making larger batches (a great reason to have a kitchen scale).
2teaspoonsground dried prickly ash berries or Szechuan peppercornsUse half this amount if using commercial Szechuan peppercorns or if your peppercorns are very aromatic or red in color.
1tablespoonfish saucepreferably Red Boat brand
½teaspoonred pepper flakesor to taste, depending on your heat tolerance
1/8teaspoonfreshly ground cloves or 1/2 teaspoon ground spicebush berries
1teaspoonfresh gingerfinely grated
1small clove garlicfinely grated (about ½ teaspoon)
1teaspoonmaple sugaror other sugar
Small handful of chopped fresh cilantro, culantro, or rau ram
In a mixing bowl, combine the meat mix with the remaining ingredients and mix thoroughly, then allow to rest overnight, which will allow the salt time to bond and activate the myosin in the meat which helps keep it moist.