We combined a jar of fermented black beans in chili oil with cut-up pig hearts and pork shoulder. We seasoned the mixture with additional salt and soy sauce and then marinated the cut-up meat and offal overnight. Finally, we ground the mixture one and a half times to create a sausage with additional texture, an attribute we were looking for. Once our sausage blend was made, we cooked off a few test bites. We adjusted the salt and added additional heat with the homemade sambal from Chef Jeremiah. The sausage has a full, rounded flavor and a touch of background heat. The black beans amped up our savoriness. The pig hearts added texture and allowed us to utilize more of the pig. The first application of the sausage was in an inspired pasta sauce inspired by the traditional white sausage gravy served with biscuits. There is plenty of sausage left and lots of ideas to explore. We could add some finely sliced cabbage and chives and use it to stuff dumplings, wrap it around spicy Scotch eggs, use it as part of the ragout for dan dan noodles, fold in some black beans, and fry it into crispy patties to serve with poached eggs and smoked hollandaise.
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