We have high standards for barbecue in this apartment. Sarah’s from a barbecue-centric part of the world. We’ve been getting better at making sauces of all kinds (let me tell you about a recent Alfredo experiment that has bolstered my own confidence). Oh, and we live in Germany, home of the Champion Pork People. So why wouldn’t we want to try our hand at pulled pork sandwiches? Continue reading Pulled Pork
Got the inspiration for this quiche from Thursday Night Smackdown. We had
- a pie crust to use up, and
- the mushrooms at the Donaumarkt this weekend looked great, and
- my favorite ham was there: “schwarz geräucherter” from Rottaler Landmetzgerei Griesbacher. I get a Leberkäs Semmel mit dem scharfen Senf from them most Saturday mornings.
So conditions were favorable for a quiche this weekend. Continue reading Ham, Mushroom and Cheese Quiche
A while back we attended an evening of Indian cooking instruction at our local Volkshochschule. The next installment was last week, and we moved a little further East, culinarily speaking, to Thailand. Given Sarah’s rules about fish (it better be canned tuna or beer-battered cod) and derivative products, I was flying solo on this one. But I brought home a winner of a recipe that met with her approval this evening at home, too.
Nearly a wholesale lift from this recipe, my version contains about half the ground black pepper compared to the original. Love that site for inspiration! Even with 25% extra pork fat added into the mix, these dry out quickly if you let them go too long on the grill. Continue reading Garlic & Paprika Sausage
Well, we have a good biscuit recipe. Isn’t this the next logical step? This is not by any stretch of the imagination diet friendly, but it’s absolutely delicious. Plus, it’s enough work that you won’t want to make it that often.
1/2 lb bulk pork sausage, crumbled (or make your own!)
2 T flour
1 1/2 c weak beef broth
1/2 c whipping cream
1/2 t sage
1/2 t black pepper
pinch ground cloves
In a deep skillet over medium heat, brown sausage, breaking up with back of spatula while cooking. Drain off fat except for one tablespoon and stir flour into meat until no lumps remain, then add beef broth, stirring frequently until liquid comes to a gentle boil. Reduce heat to low and add cream in a slow stream while stirring. Add sage, pepper and cloves and stir constantly until mixture thickens and just begins to boil – gravy should well coat the back of spoon. Remove from heat and serve immediately.
I will eat anything that includes sour cream. It is literally my favorite food. Since I’ve come around to sausage and sauerkraut and I have way too much paprika, this looked like the perfect recipe. I’ve made some alterations, so here’s the original and below is what I actually did.
2 T butter
2 medium onions, chopped
2 cloves garlic, minced
1 T hot paprika
1 lb Polish sausage, sliced
3 small potatoes, medium dice
2 T fresh chopped dill
1 tsp caraway seeds
2 c chicken broth
2 16 oz cans sauerkraut, drained and rinsed
3/4 c sour cream
1. Melt the butter in a dutch oven and add the onion, garlic, and paprika. Cook over medium heat until the onion is quite soft, 5 to 7 minutes.
2. Add the sausages and potatoes and cook for a minute to begin rendering their fat. Add the dill, caraway seed, broth, and water. Bring to a boil then simmer for 15 minutes.
3. Add the sauerkraut and stir to combine well. Continue simmering, covered, for an additional 15 minutes. Add a little water (no more than 1/2 c) if it looks like there’s not enough liquid or the sauerkraut begins burning to the bottom of the pot.
4. Add the sour cream and simmer just until hot; avoid letting the liquid boil once it’s added. Serve immediately.
After the success of the breakfast sausage patties, I wanted to see if I could make some hot Italian sausage at home too.
But not with the recipe I used as a basis. Even with the suggestion to add fennel and red pepper flakes, the ratios there were terribly weak.
So here’s my suggestion:
1 pinch of salt
3 pinches coriander
3 pinches coarse black pepper
3 pinches fennel (I used ground, I imagine whole seed would be nice)
3 pinches hot red pepper flakes
1 clove of garlic, minced
1 tsp hot paprika
40 ml water
500 g (about a pound) of ground pork
Note the pinches — nothing more exact than that. I mix the stuff up in a bowl with my best guess, then fry up a silver-dollar-sized patty to check for taste and re-season if necessary. The end result is lovely in a meat-sauce — we’ve proven that tonight. I’m excited to try this out as a pizza topping (I’m looking at you, Matthias) or in a lasagna.