The delicate heat and subtle notes of the comapeño are elevated by the dark sweetness of the syrup, while the paprika augments the color and adds some additional depth to the comapeño.
Things you will need: meat grinder, sausage stuffer, scale, 30mm natural sausage casings. If you do not have a sausage stuffer or casings, you can make sausage patties with the meat instead.
For the sausage:
Find a well-marbled pork shoulder (more likely at the farmers' market than the supermarket!)
Cube it up, fat and all, to fit in the throat of your meat grinder.
Weigh the meat carefully, and calculate the rest of the ingredients as follows:
Fresh peeled garlic: 0.5%
Redmond salt: 0.7%
(If you prefer kosher salt, use 1.0%)
Dark maple syrup 10%
Comapeño pepper powder: 0.15%
Sweet Spanish paprika: 0.45%
Grind chilled meat and garlic together, using medium die.
Add the rest of the ingredients, mixing carefully by hand to get the seasonings well distributed. Try not to over-work it into a paste.
Stuff into 30mm natural casings, twisting off three inch links as you go.
Chill overnight, then cut the links apart with a sharp scissor.
Brown the sausages in an oiled skillet, low heat, turning frequently. When they are firm to the touch, add a tablespoon of water to the pan to deglaze, then roll sausages around in pan to pick up the glaze.
Jonathan White and his wife Nina are the owners of Bobolink Dairy and Bakehouse in Milford, NJ. They bake artisan breads, make raw cow's milk cheeses, and raise pastured cows and pigs on their farm. You can find their goods at farmers markets in the NYC area.