I think I’m going to have to start another blog:
But I digress…
I’m pretty sure I’ve heard somewhere that bacon most often serves as the “gateway meat” for converting vegetarians… regardless, all pork products are delicious and fantastic.
To pay homage to this amazing animal, I wanted to attempt something like pulled pork or porchetta, but unfortunately I don’t have a smoker or a roasting pit in my apartment (much to my dismay), so I settled on something simpler: a recipe for house sausage from Claire Robinson’s TV show “5 Ingredient Fix.”
Ingredients: (I halved the recipe – 3 servings of sausage for one person sounds ideal, whereas 6 is pushing it…)
2 tablespoons Grade B maple syrup – I used homemade maple syrup (thanks grandparents!!)
1 teaspoon dried sage
1 shallot, finely chopped
1 tablespoon Dijon mustard
1 teaspoon freshly cracked black pepper
1 1/2 teaspoons kosher salt
Combine all ingredients thoroughly in a medium sized bowl, cover in plastic wrap and refrigerate for at least an hour (as long as overnight). This seemed like a really funky combination of flavors (maple and mustard??) but I’ll give anything a chance…
Form the mixture into patties – about ¼ inch thick (half of the recipe made 6 patties) and cook in a frying pan over medium-high heat for about 8 minutes, turning over once, until cooked through and browned.
These are SO flavorful and so easy to make – I’ll never buy pre-made or frozen sausage patties again. They pair perfectly with a cup of coffee and a homemade pain au chocolat (my Saturday was devoted to croissant-making at the French Culinary Institute, let me tell you, $3 for a croissant is a STEAL, I feel like I’ve been hit by a truck from the hours spent rolling out dough and pounding butter).
Now I should definitely hit the gym…