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.