11/2/13

Sausage for Dinner or Breakfast

Now that cooler weather has arrived, I want something hearty and spicy for my meals.  I developed these recipes to use the ground pork, from pasture raised pigs, that we carried on Arcadia's Mobile Market this year.  The Pork and Lemongrass Sausage would pair well with a ginger and shitake mushroom based broth, with bokchoy or spinach thrown in.  The second recipe, Breakfast Sausage, is a take on the more traditional herbed English style meat.  This is delicious with buttered grits, fried green tomatoes and biscuits.  Make a pot of tea, cozy up to the fire and feast on goodness.

Pork and Lemongrass Sausage
JuJu Harris

2 pounds ground pork
5 cloves garlic, minced or pressed
1 Tablespoon fresh lemongrass, chopped*
1 teaspoon red pepper flakes
1 cup cilantro, finely chopped
2 Tablespoons fresh ginger, minced
2 Tablespoons fish sauce
1/2 to 1 teaspoons salt
1/2 to 1 teaspoon black pepper


Combine all the ingredients in a medium bowl and knead it together with your hands.  Form into patties and fry over medium heat until done.  Unused sausage can be refrigerated up to one day.  
*To prepare lemongrass, cut off the root end, discard the stiff, outer leaves, and use the tender core. 

Breakfast Sausage
JuJu Harris

2 pounds ground pork
5 cloves garlic, minced or pressed
2 Tablespoon fennel seeds
6 teaspoons fresh oregano
4 teaspoons fresh thyme
2 teaspoon fresh sage, finely chopped
1 to 2 teaspoons salt
1 to 2 teaspoons black pepper

Combine all the ingredients in a medium bowl and knead it together with your hands.  Form into patties and fry over medium heat until done.  Unused sausage can be refrigerated up to one day.  

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