This recipe comes to us from Chef Jesse Vallins of Maple Leaf Tavern in Toronto, Ontario. He served is up at the Feast On Picnic in 2017. It’s not a quick recipe, but it’s definitely fun. Who doesn’t want to add sausage making to their repertoire after all?
Maple Leaf Tavern has been Feast On Certified since 2016. Their goal is to recreate the look and feel of a true community tavern in Toronto. They focus their efforts on working with the best people and the best suppliers the city has to offer.
Ontario Veal Pepperona
- ½ LB GROUND ONTARIO VEAL
- ½ LB LEAN GROUND ONTARIO BEEF
- ½ LB GROUND ONTARIO PORK
- 1 TSP LIQUID SMOKE FLAVORING
- 1 TSP GROUND BLACK PEPPER
- 1 TSP MUSTARD SEEDS
- 1 TSP MORTON’S TENDER QUICK CURING SALT*
- 1 TSP FENNEL SEED, LIGHTLY CRUSHED
- 1 TSP CRUSHED RED PEPPER FLAKES
- 1⁄4 TSP GARLIC POWDER
- 1⁄2 TSP PAPRIKA
- 1⁄4 TSP SUGAR
In a large chilled bowl, combine all ground meats. Working quickly, combine all seasonings with meat and mix thoroughly, using hands. Cover and let rest in refrigerate for 48-72 hours.
Form meat into two long logs or rolls. Place a rack on a cookie sheet and put the meat logs onto the rack. Bake at 200 degrees for 8 hours, rotating logs every 2 hours.
Logs will be a bright pink when they are finished, and should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and slice thinly.
Refrigerate in equal parts white cider vinegar and water to gently pickle.
Serve chilled alongside your favorite pickles, cheeses and crackers.
*A NOTE ON SALT: You must use quick curing salt for this recipe as any other type of salt will turn the meat brown.
