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Thursday, November 26, 2015

Sausage Patties with Pink Pepper

Course Main Dishes
Prep. Time 15 mins
Cooking Time 20 - 25 mins
Yields 6 to 8 servings

PreparationWhat You Need 2 lb (1 Kg) lean ground pork
1/4 cup (28 g) cubed Mild Canadian Cheddar cheese
2 tbsp (28 g) honey mustard
1 tbsp (15 ml) ground pink pepper
2 tbsp (30 ml) chopped chives
Pepper, to taste
1 pig's stomach lining*
3 tbsp (42.6 g) butter
1 shallot, chopped
1/2 cup (125 ml) demi-glace sauce**, brown veal stock or beef broth
2 tbsp (30 ml) tomato sauce or ketchup

In a bowl, mix together ground pork, Mild Canadian Cheddar cheese, honey mustard, pink pepper and chives. Season with salt and pepper.

Shape into small patties. Spread stomach lining and tightly wrap patties in it.

Heat butter in a pan and cook patties for 3 minutes on each side. Then place patties in an ovenproof dish and cook for 10 minutes at 325 °F (160 °C).

Cook shallot in pan used for cooking patties. Add demi-glace sauce or veal stock. Mix in tomato sauce or ketchup and season with salt and pepper, if needed.

Cover bottom of individual plates with sauce; add patties directly from oven. This dish can be served with fried new potatoes.

*Also known as caul fat. Before using, soak stomach lining in cold water for 30 minutes

**Reducing a veal stock to half its original quantity.

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