Recipes · Pork
Patrick Owens’ Sausage
From the featureSprouting Up
- Chef / source
- Marion Sullivan
- Meal
- Side dish
- Issue
- February 2015
Ingredients
For the sausage:
1 lb. freshly ground pork, preferably from a pork shoulder
2 Tbs. minced garlic
1/4 cup dry white wine
1 Tbs. finely chopped fennel seed
1/2 Tbs. red chili flakes
1 Tbs. finely chopped fresh thyme leaves
1 tsp. finely chopped fresh oregano leaves
2 Tbs. kosher salt
1 Tbs. black pepper
Method
Mix all of the ingredients together in a bowl, cover, and refrigerate overnight to allow the flavors to develop.
The Langdon’s and Opal chef uses this recipe in his grilled quail with glazed Brussels sprouts, pearl barley, and sausage
