I mixed up two batches of sausage for Christmas gifts yesterday. One was bratwurst the other my own recipe that I need a good name for…
When making sausage make sure you taste the stuffing to decide if you need more salt or anything.
I used mostly jowl meat as it has a nice quantity of fat. For my mix I also added a few hearts to get the fat content to about 30%. The bratwurst were made with two jowls and a pound of lamb.
After letting the mixture rest for a day so the spices could really meld and the meat cool off again. I stuffed the sausages into natural hog casings.
Not the best at tying off my sausages…
And finished! Yum!
Here’s my recipe for my tomato basil garlic masterpiece (maybe I should keep it a secret? Nawwww…I can’t do that)
Summer Garden Sausage
6 lbs pork approx 4lbs lean meat 2 lbs back, belly or jowl fat
1/4 cup dried tomatoes, chopped
2 tbs tomato paste
3 tbs basil, chopped
1 small head of garlic, ran twice through meat grinder
2 tbs salt (may need 3…taste it before adding 3rd tbs)
2 tsp fennel
2 tsp white pepper
2 whole eggs (for binding)
1 cup ice water
Corse grind meat. Keep cool while grinding. Add spices, eggs, water and tomatoes, mix. Cook a small piece to make sure salt is to taste. Let rest for a few hours and stuff into hog casings. Enjoy!
** I used pesto I had frozen and tomato paste to give the fresh summer taste in fall.
What do you think of that name “summer garden sausage” hummm… Not sure. What would you call it?
My cooking usually consists of “what do I have on hand? This will go together!” Tonight was no different. I didn’t think much of my dinner until I ate it. Sorry, its gone. No pictures. I cook for one, measure by eye and taste. Its gonna be a vauge recipe. Deal with it.
Porkchops with Enoki Mushroom Gravy
Take 2 Porkchops, preferably from pastured pork, and dredge in
1/2 cup flour, 2 tbs ground black pepper, 1/2 tsp salt.
Toss them in a cast iron skillet with light oil over med-high heat in oil of your choice.
Meanwhile take 2 tbs butter and melt in a sauce pan. Once butter starts to brown add 1-2 cloves diced garlic, then add 1/4-1/2 cups enoki mushrooms cut to 1 inch lengths. Cook for 1 minute then add enough flour to soak up butter. (hows your pork chop looking? do you need to flip it?) Let it brown a little bit then slowly add 1/2 cup dark broth while mixing/whisking the flour mixture. Lamb broth is an excellent choice, but beef will do, too. Let it up to a boil and remove from heat. Salt to taste. Once your porkchops are done cooking set them on plates and drizzle the gravy over.
Yeah, its pretty bomb and takes all of 10 minutes to make. Don’t forget vegetable sides! A plain salad with a vinaigrette is a nice balance to the fatty main course. Of course, you can also never go wrong with pork chops and saurkaurt. Be sure to cook the saurkraut with the porkchop so it caramelizes thanks to the oil but don’t let the raw meat and saurkraut touch unless you intend to *really* cook all your saurkraut well. Food safely, yo.
So there ya go. Simple delicious farm house cookin’