- 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
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.
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.