Tag: pork
Savory Steel Cut Oatmeal
Savory Steel Cut Oatmeal
This concept of “savory” oatmeal was brought to my attention by my coworker Adam. Instead of eating your oatmeal sweet like everyone else, why not add some breakfast meats, parmesan cheese, and top it with a fried egg. This has become my absolute favorite way to prepare steel cut oats and is now my favorite breakfast food. I like the combination of breakfast sausage sautéed with garlic and shallots mixed in with mine, but you can substitute with bacon, ham, leftover pot roast, andouille sausage; just about any type of meat you like.
Ingredients
- 1/2 cup steel cut oats
- 2 cups water plus an additional cup, if needed
- 1 dash salt
- 1 tbsp butter
- 3 garlic cloves
- 3 tbsp shallots finely chopped
- 6 oz pork breakfast sausage
- 3 tbsp parmesan cheese
- 2 large eggs or 1 duck egg; fried sunny-side up
- 1 green onion chopped
Instructions
- Bring the oats, salt, and water to a simmer over low heat in a pot. Occasionally stir. Simmer for 15-20 minutes.
- While the oatmeal is cooking, melt the butter in a small skillet over medium heat. Add in the garlic and shallots; sautéing for 2 minutes.
- Add in the sausage. Crumble and cook for 8-10 minutes until browned. Turn off the heat.
- Once the oatmeal is cooked, stir in the sausage mixture and the parmesan cheese. Turn off the heat. And place in a bowl.
- Top the oatmeal with fried eggs, chopped green onions, and more parmesan cheese.
Maxwell Street Polish Sausage
Maxwell Street Polish Sausage
The Maxwell street polish sausage is a Chicago staple; developed by a Macedonian immigrant that took over his aunt and uncles hot dog stand in 1939; now known as Jim’s Original. This marvel of a sandwich consists of a grilled polish sausage on a bun with grilled onions, yellow mustard, and pickled sport peppers.
Equipment
- charcoal grill
- charcoal
- chimney starter
Ingredients
- Polish sausage
- hoagie buns
- diced yellow onion sautéed
- yellow mustard
- sport peppers
Instructions
- Start your charcoal in a chimney starter until they are gray. Pour in the grill and place on the grate. Place the Polish sausage directly over the charcoal.
- Grill them for 7 to 8 minutes a side, occasionally turning.
- Let them rest for 5 minutes before assembling.
Jambalaya Burger
Jambalaya Burger
I’ve seen multiple recipes online for jambalaya burgers; all using ground beef patties. What sets my burger apart from everything else on the internet is that mine uses a raw ground andouille sausage. And the reason why is that people might have a problem finding raw ground andouille sausage. Almost all andouille sausage you find in a grocery is going to be smoked. My meat department happens to make a raw andouille sausage. If you can find a raw andouille sausage, take it out of the sausage casings and form it into patties. If not, I’m attaching my recipe for andouille sausage below this one. Just skip the stuffing and smoking. Beyond this andouille rant, this is one of the best burgers I’ve ever had; by far. I’m such a big fan of Cajun and Creole cuisine, I turned one of my favorite dishes, jambalaya, into a spicy, juicy, burger of meteoric proportions. Once again, I made an andouille sausage patty topped with Creole shrimp, the trinity(onion, celery, and bell pepper), and sliced heirloom tomato; with creole mustard on top of a toasted brioche bun.
Servings: 2 burgers
Ingredients
- 1 lb ground andouille sausage
- 2 tbsp vegetable oil divided
- 1/4 cup white onion finely chopped
- 1/4 cup red bell pepper finely chopped
- 1/4 cup celery finely chopped
- 3 garlic cloves minced
- 8 large 16/20 ct. shrimp peeled and deveined; tails removed
- 2 tsp creole seasoning
- 2 brioche buns toasted
- heirloom tomato sliced
- creole mustard
Instructions
- Heat up 1 tbsp of vegetable oil in a sauté pan over medium high heat. Sauté the onion, celery, and bell pepper for 4 minutes.
- Add in the garlic and cook for a minute.
- Add in another tbsp of vegetable oil. Season the shrimp with creole seasoning. Add to the pan and cook for 2 minutes.
- Flip the shrimp and cook for 2 more minutes. Remove the contents from the pan.
- Divide the ground andouille sausage into 2-8oz patties.
- Pan fry the patty for 6 minutes over medium high heat.
- Flip the burger and cook the patty for 4 minutes; covered.
- Put each patty on a toasted brioche bun. Place 4 shrimp on top the patty. Evenly distribute the sautéed vegetables on top of the shrimp. Top with creole mustard.
Smoked Andouille Sausage
Andouille sauasage is the famous staple of the cajun and creole cuisine of Louisiana. With it’s origins from French charcuterie, andouille sausage consists of coarse ground pork heavily seasoned with salt, pepper, cayenne, thyme, sage, paprika, and a large amount of garlic. The pork is stuffed into casings and slowly smoked with pecan wood. Andouille can be used in numerous cajun dishes such as jambalaya and gumbo.
Equipment
- food processor
- meat grinder
- sausage stuffer
- twine
- Electric Smoker
Ingredients
- 8 lbs pork shoulder
- 40 garlic cloves
- 2 tbsp salt
- 1 tbsp paprika
- 1 tbsp smoked paprika
- 2 tsp black pepper
- 2 tsp cayenne pepper
- 1 tsp thyme
- 1 tsp sage
- 2 tsp pink curing salts
- hog casings
Wood Chips
- pecan wood
Instructions
- Place the garlic cloves in a food processor.
- Process until chopped.
- Mix together all of the seasonings.
- Grind the pork on a medium grind plate, one time through.
- Thoroughly mix the spices and garlic into the pork.
- Stuff the sausage into the casings.
- Twist into 6” links. Let cure overnight in the refrigerator.
- Cut every 4th link apart from each other. Tie in between the middle of the 4 links with twine to the grate of your smoker so they can hang.
- Place the grate on the very top rack of your smoker so the sausages can hang. Turn the temp to 130 degrees. Allow the sausages to dry out for an hour with out adding any wood chips.
- Turn the temp to 250 degrees and add your wood chips. Allow the chips to ignite. Turn your smoker down to 150 degrees. Smoke for 6 hours, changing out the wood chips every 2 hours. After 6 hours, turn up the smoker temp to 180 degrees and smoke for 1 more hour.
