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Spring Sausage with Sauteed Onions Recipe | |
Pork | |
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Ingredients:
"It is important to make this enough in advance so that the flavors can mature. Pinch off a small piece of sausage and fry it to check the seasoning before doing the whole batch."2 pounds ground pork 1 pound pork fat 1/4 tsp. cayenne pepper 1/4 tsp. coarsely ground black pepper 1/8 tsp. dried sage 1/8 tsp. dried thyme 1/8 tsp. ground allspice 1/4 tsp. mace 1 tsp. dark brown sugar 1 1/2 Tblsp. salt 1 clove garlic, minced 1/4 cup minced onions 1/4 cup chopped pecans 2 Tblsp. Grand Marnier (optional) Sauteed Onions (recipe follows) Sauteed Onions: 4 Tblsp. (1/2 stick) unsalted butter 4 large Vidalia onions, sliced or chopped coarsely
Directions:
Sausage:Place meat and fat in bowl and sprinkle with sausage ingredients. Mix well by hand, lifting, not mashing; if you overwork this it will pack and become tough. Wrap well and refrigerate for 12 to 24 hours and allow flavors to marry. Form into patties. Place in a cold skillet and fry about 10 minutes, until browned on both sides and done in the middle. Serve with Sauteed Onions. Makes about 13 medium patties. Sauteed Onions: Melt butter over low heat and add onions, coating well. Cook about 8 minutes, until transparent and soft. Increase heat to carmelize sugar in onions, about 5 minutes. Stir constantly. Remove fron skillet and serve with sausage. Serves 6 to 8. | |