This is an awesome adaptation of chorizo sausage – deeply flavorful, rich red, fragrant and smoky. I toss it with pasta, use it as a pizza topping, add it to burger recipes, or as part of dumpling filling.
Adapted from River Cottage Every Day by Hugh Fearnley-Whittingstall.
1 container Spragg’s breakfast sausage
1 tbsp sweet smoked paprika
3 garlic cloves, chopped
1.5 tsp fennel seeds
1 tsp chili flakes or ½ tsp cayenne
¼ cup red wine
Black pepper
Mix well and let meld for about 2 hours before using. Keeps for a week in the fridge.
You bought a pork shoulder roast, now what?
Pork Satay with Peanut Sauce
1 1/2 lb. boneless pork, cut into 1" cubes
wooden skewers soaked in water
Marinade
1/4 cup soy sauce
1/2 cup brown sugar
1/4 cup canola oil
2 cloves of garlic minced
1/2 tsp ginger
Peanut Sauce
1/2 cup peanut butter
1/3 cup honey
3 Tbsp lemon juice
1/2 tsp hot pepper sauce
Soak the pork cubes in the marinade sauce in a tightly covered bowl for at least 1 hour. Then thread the meat onto the skewers. Place on a rack in a shallow pan and roast at 325 F for 15 minutes, or BBQ. Brush with peanut sauce and bake for another 10 minutes. Keep remaining peanut sauce as a dip for the meat. Serve with rice dishes.
wooden skewers soaked in water
Marinade
1/4 cup soy sauce
1/2 cup brown sugar
1/4 cup canola oil
2 cloves of garlic minced
1/2 tsp ginger
Peanut Sauce
1/2 cup peanut butter
1/3 cup honey
3 Tbsp lemon juice
1/2 tsp hot pepper sauce
Soak the pork cubes in the marinade sauce in a tightly covered bowl for at least 1 hour. Then thread the meat onto the skewers. Place on a rack in a shallow pan and roast at 325 F for 15 minutes, or BBQ. Brush with peanut sauce and bake for another 10 minutes. Keep remaining peanut sauce as a dip for the meat. Serve with rice dishes.
Easy-Peasy Pulled Pork
Put fresh or thawed boneless shoulder roast into slow cooker in the morning with about a cup of your favorite BBQ sauce and a cup of water. Leave it on low for the day. Come back at supper, pull the roast apart in the slow cooker with two forks. Let it cook for another 20 min, then serve on buns. If roast does not pull apart with forks, let it keep cooking until it does.
Baked Beans
Prep Time: 15 minutes | Cook Time: 5-6 hours | Servings: 6 | Difficulty: Easy
Ingredients:
450 g dried beans, assorted (about 3 cups)
1 Smoked Pork Hock
1 onion, chopped
1/4 cup ketchup
1/4 cup brown sugar
1/2 cup Maple Syrup
1 tsp dried mustard
TT salt
TT pepper
Water
Optional, depending on taste:
garlic
hot sauce
more or less syrup or sugar
Worcestershire Sauce
Directions:
1. Rinse and sort beans. Soak overnight if you like, to speed up the cooking process, but I never do. I just cook it longer.
2. Put all of the ingredients except salt and pepper in a dutch oven or slow cooker. You want enough water to cover the beans (you will have to add more as it gets absorbed).
3. Cover and bake at 325°F or on low.
4. Time depends on type of beans, your oven and your pot, so let's say "until it is done". I know how unsatisfying an answer that is, but it's the most accurate one I have. Mine took about 6 hours until the beans were nice and squishy and the meat shredded beautifully off the hock.
5. When done, taste, adjust the seasoning, shred the hock meat and add it back into the beans.
Notes: I have an embarrassing collection of dried beans. I think they are beautiful and tasty and I love that inside every little rock hard one of them is the potential for a creamy delicious bite. This is the season for beans. Luckily, it is also a good time to get Smoked Pork Hocks which are lovely in Baked Beans. Using hocks is easier than chopping and rendering bacon into the beans and it also lends needed fat and gelatine. Not to get too technical, but the gelatine smooths out the texture and adds body.
For this recipe I used Jackson Wonder Beans, Black-eyed Peas, Great Northern Beans, Kidney Beans Anasazi Beans, Pinto Beans and Black Beans. Use whatever you have. Using more than one makes the end product more interesting texturally, so go nuts.
Rosemary Roasted Pork Loin
Prep Time: 1 hour | Cook Time: Variable, depending on oven | Servings: 4 serings | Difficulty: Easy
Ingredients:
1 kg Pork Loin Roast
2 Sprigs fresh Rosemary (or 2Tbsp dried)
1 clove garlic, minced or crushed
1 Tbsp olive oil
1 tsp lemon juice or zest
1 tsp Kosher salt
1/2 tsp fresh ground black pepper
baby carrots
potatoes, quartered
1 cup water
olive oil
Directions:
1. Rub spice mixture on loin, let marinate for 1 hour.
2. Lay carrots and potatoes in Dutch oven or roasting pan.
3. Put loin on top of vegetables. Add water.
4. Drizzle olive oil over loin and vegetables, put in oven, uncovered.
5. Roast at 350 F until internal temperature reaches 150 F (65 C). Remove and tent for 20 minutes.
6. Your vegetables should be done at this point, If so, remove and reduce roast drippings.
Note: this is a very lean piece of meat and the fat content of the drippings is low. Rather than making a flour based gravy out of the drippings, I suggest you either use as is, reduced and drizzled over the meat or add some wine and reduce and then drizzle. Personally, I'll always opt for the reduced wine.