pork and shrimp sausage with fennel celery radish salad and rustic croutons
pork and shrimp sausage with fennel celery radish salad and rustic croutons with pork shoulder, shrimp, salt, tinted curing mix, onions, black pepper, sweet paprika, saffron, chives, nonfat powdered milk, garlic, ham stock, fennel, celery, radishes, lemon juice, olive oil, garlic, salt
pork shoulder, shrimp, salt, tinted curing mix, onions, black pepper, sweet paprika, saffron, chives, nonfat powdered milk, garlic, ham stock, fennel, celery, radishes, lemon juice, olive oil, garlic, salt
- 1512.0 gram pork shoulder
 - 756.0 gram shrimp
 - 27.2 gram salt
 - 3.6 gram tinted curing mix
 - 63.0 gram onions
 - 2.7 gram black pepper
 - 3.0 gram sweet paprika
 - 0.6 gram saffron
 - 29.3 gram chives
 - 45.4 gram nonfat powdered milk
 - 5.0 gram garlic
 - 113.4 gram ham stock
 - fennel
 - celery
 - radishes
 - lemon juice
 - olive oil
 - garlic
 - salt

- 1.
 - for the sausage ensure all ingredients and equipment are chilled under 40degf.
 - season meat with all seasonings except ham stock.
 - grind through a fine grinder and place into mixer with a paddle.
 - paddle meat on medium and add ham stock.
 - paddle for 5 minutes to emulsify 2.
 - using a sausage stuffer with a small nozzle, fill sausages to make long ropes.
 - tie off and prick sausages all over to release trapped air bubbles.
 - bag and cook sous vide at 155degf for one hour 3.
 - for the fennel celery radish salad combine ingredients 4.
 - to serve grill sausages and cut into 1 1/2 in.
 - chunks on a bias.
 - serve with fennel celery radish salad and top with garnish.

### Human: Generate cooking recipes. Include ingredients:
- 1512.0 gram pork shoulder
- 756.0 gram shrimp
- 27.2 gram salt
- 3.6 gram tinted curing mix
- 63.0 gram onions
- 2.7 gram black pepper
- 3.0 gram sweet paprika
- 0.6 gram saffron
- 29.3 gram chives
- 45.4 gram nonfat powdered milk
- 5.0 gram garlic
- 113.4 gram ham stock
- fennel
- celery
- radishes
- lemon juice
- olive oil
- garlic
- salt

 ### Assistant: The ingredients you'll need are:
- 1512.0 gram pork shoulder
- 756.0 gram shrimp
- 27.2 gram salt
- 3.6 gram tinted curing mix
- 63.0 gram onions
- 2.7 gram black pepper
- 3.0 gram sweet paprika
- 0.6 gram saffron
- 29.3 gram chives
- 45.4 gram nonfat powdered milk
- 5.0 gram garlic
- 113.4 gram ham stock
- fennel
- celery
- radishes
- lemon juice
- olive oil
- garlic
- salt


You can follows these steps to make the recipe:
- 1.
- for the sausage ensure all ingredients and equipment are chilled under 40degf.
- season meat with all seasonings except ham stock.
- grind through a fine grinder and place into mixer with a paddle.
- paddle meat on medium and add ham stock.
- paddle for 5 minutes to emulsify 2.
- using a sausage stuffer with a small nozzle, fill sausages to make long ropes.
- tie off and prick sausages all over to release trapped air bubbles.
- bag and cook sous vide at 155degf for one hour 3.
- for the fennel celery radish salad combine ingredients 4.
- to serve grill sausages and cut into 1 1/2 in.
- chunks on a bias.
- serve with fennel celery radish salad and top with garnish.

