Midnight Ember Sausage

This sausage is a labor of love, built around a deep, smoky pork butt roast and a generous dose of whiskey. It’s perfect for stuffing, chili, or just indulging in a truly special meal.

Yields: Approximately 8-10 pounds

Prep Time: 30 minutes

Cook Time: 8-12 hours (low and slow!)

1. Ingredients:
• 1 1/2 - 2 lb Pork Butt Roast (bone-in, about 3-4 inches thick) – *This is key for flavor!*
• 1 lb Whiskey – Bourbon or Rye, your preference – *A good quality whiskey makes a huge difference!*
• 1/2 cup Dark Chocolate (at least 70% cacao) – *Adds depth and a subtle warmth.*
• 1 large Onion, roughly chopped
• 4 cloves Garlic, smashed
• 1 tbsp Smoked Paprika
• 1 tbsp Ground Coriander
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Cloves
• 1 tsp Black Pepper
• 1/2 tsp Cayenne Pepper (optional, for a little kick)
• 2 tbsp Salt – *Important for the pork!*
• 2 tbsp Olive Oil
• 1 cup Beef Broth
• 1/4 cup Apple Cider Vinegar
• 1 tbsp Worcestershire Sauce
• 1 tsp Dried Thyme
• 1/2 tsp Dried Rosemary
2. Instructions:
• Sear the Roast: Pat the pork roast dry with paper towels. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast on all sides until deeply browned – about 3-4 minutes per side. This is crucial for flavor! Remove the roast and set aside.
• Sauté the Aromatics: In the same pot, add the chopped onion and cook until softened, about 8-10 minutes. Add the smashed garlic and cook for another minute until fragrant.
• Add the Whiskey and Chocolate: Pour in the whiskey and let it simmer for a few minutes to reduce slightly. Add the dark chocolate and stir until melted and smooth.
• Combine Ingredients: Add the chopped pork butt roast, smoked paprika, coriander, cinnamon, cloves, black pepper, cayenne (if using), salt, and apple cider vinegar to the pot.
• Simmer: Place the browned roast back into the pot. Add the beef broth and Worcestershire sauce. Bring to a simmer over medium heat, then cover and reduce the heat to low. Simmer for 8-12 hours, or until the pork butt is incredibly tender and easily falls apart. (The longer it simmers, the better!)
• Make the Sausage: Remove the roast from the pot and let it rest for 15-20 minutes before shredding or chopping. You can also use a sausage stuffer for this if you prefer.
• Serve: Serve the sausage with your favorite toppings – crusty bread, apples, or a dollop of sour cream. Don’t forget a generous sprinkle of paprika!

My Story: I remember when I was starting out in the food industry, the 'Midnight Ember' sausage was a massive undertaking. It felt like a monumental project to achieve that deep, smoky flavor. I spent countless hours perfecting the sear, ensuring that the pork was perfectly tender, and carefully balancing the spices. It’s a reminder that the best food is often the result of patience and a little bit of passion. I've been tweaking the recipe ever since, always striving for a truly unforgettable experience.

Recipe Notes: This sausage is best served warm. Don't be afraid to adjust the spices to your liking! A little extra paprika always adds a nice touch.