Pork and Chestnut Sausage

This loose sausage is just as delicious for breakfast as it is for lunch or dinner. Try it served alongside buckwheat pancakes, or go more savory and serve atop a plate of quinoa, beets, and greens. As is always the case, pork that lived a happy life is preferable, both for a sustainable food story and for one that tastes good.
By | November 15, 2015

Ingredients

  • 4 ounces roasted and shelled chestnuts
  • 1 pound ground pork
  • 1 tablespoon minced fresh sage, or 1 teaspoon dried sage
  • 2 tablespoons sorghum
  • 2 teaspoons kosher salt
  • ½ teaspoon cayenne pepper

Preparation

1. Finely chop the chestnuts.

2. In a large bowl, combine all ingredients, and thoroughly blend by hand. To shape into patties, divide into golf-ball-sized portions, and press into ½-inch-thick discs.

3. Cook in a large skillet over medium heat, flipping the sausages after the bottom side is nicely browned, 2 to 3 minutes, and cook on second side until done, 2 to 3 minutes longer.

Instructions

Roasted Chestnuts

Oven-roasted chestnuts are a bit easier to manage than those roasted over an open fire, but shelling them still takes a bit of patience. However, like so many delicious things, sweet and creamy chestnuts are worth the effort.

Preheat oven to 400º. With a sharp paring knife, carefully cut an X on the side of each chestnut, making sure to pierce the shell. Spread chestnuts in a single layer on a baking sheet, and roast until the slits are beginning to curl back, 8 to 10 minutes. Cool for a few minutes before peeling away the shells.

Ingredients

  • 4 ounces roasted and shelled chestnuts
  • 1 pound ground pork
  • 1 tablespoon minced fresh sage, or 1 teaspoon dried sage
  • 2 tablespoons sorghum
  • 2 teaspoons kosher salt
  • ½ teaspoon cayenne pepper
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60