Tag: pork
Bangers and Mash
If you can’t find a store bought banger sausage and want to make them from scratch, a recipe I made is: 4lbs ground pork, 1/2 cup breadcrumbs, 1 tbsp salt, 1 tsp ginger, 1 tsp mace, 1 tsp white pepper, 1 tsp nutmeg, 1 tsp coriander, 1 tsp sage.
Bangers and Mash
Bangers and mash is considered one of the most popular “pub grub” in England and Ireland. The sausage can be traced back to WW1, when meat was scarce. The sausages contain rusk, aka breadcrumbs, used as a filler; making these sausages soft in texture. The name “bangers” refers to the sound they make when they’re cooking and pop open. The sausages are served over mashed potatoes with a savory onion gravy, making this a perfect comfort food.
Servings: 2
Ingredients
- 1 tbsp vegetable oil
- 4 Irish banger sausages
- 2 tbsp butter
- 1 cup white onion sliced
- 1 cup crimini or button mushrooms sliced
- 2 tbsp flour
- 2 cups beef stock
- salt and pepper to taste
- mashed potatoes for serving
Instructions
- Heat up the vegetable oil in a sauté pan over medium heat. Brown the bangers for 5 minutes a side. Remove from the pan.
- Melt the butter in the pan. Sauté the onions and mushrooms for 8 minutes.
- Whisk in the flour. Cook for 2 minutes.
- Whisk in the beef stock.
- Reduce the heat to low. Add the sausages back in and simmer for 5 minutes. Season with salt and pepper to taste.
- Serve the gravy and sausages over mashed potatoes.
Glazed Ham Loaf
Glazed Ham Loaf
The ham loaf has been a staple in Pennsylvania for several hundred years; created by German settlers. Think of it as the porkiest meatloaf ever made. It consists of 2 parts ground ham, 1 part ground pork, breadcrumbs, onions, milk, and an egg; with a brown sugar/mustard/cider vinegar glaze. Preparation is pretty straightforward. Mix all of the ingredients together. Form into a loaf. Bake for an hour; with the glaze applied the last 20 minutes of cooking. If you’re a big fan of pork, this is the ultimate comfort food.
Equipment
- food processor
Ingredients
- 2 lbs ham
- 1 lb ground pork
- 1 cup breadcrumbs
- 1 large egg
- 1/2 cup milk
- 1/2 cup white onion finely chopped
- 6 garlic cloves minced
- 2 tsp black pepper
- 2 tsp paprika
Ham Loaf Glaze
- 1/4 cup brown sugar
- 2 tbsp dijon mustard
- 1 tbsp cider vinegar
Instructions
- Using a food processor, chop the ham until it is almost a paste. You can also use a grinder if you have one.
- Mix all of the ingredients together in a bowl.
- Form the mix into a football-shaped loaf. Press crosshatch cuts with a chefs knife into the loaf. Place on a baking pan lined in parchment paper. Bake at 350° for 40 minutes.
- While the ham loaf is baking, whisk together the glaze ingredients.
- Take the loaf out of the oven. Pour the glaze over the ham loaf. Bake for another 20 minutes.
Pork and Root Vegetable Stew
Pork and Root Vegetable Stew
It’s stew season! I created this recipe in the craving of a stew with root vegetables such as rutabagas, turnips, sweet potatoes, amongst others. You can make this stew with whatever protein you’re craving; whether it be pork, beef, chicken, or turkey. Make sure to use whatever bones of the protein that you’re desiring for the stock.
Equipment
- 2 stock pots
Ingredients
Pork Stock
- 5 lbs pork bones neck, rib, and shoulder bones
- 1 gallon water
- 1 medium white onion diced
- 3 medium carrots diced
- 3 ribs celery diced
- 6 garlic cloves minced
- 3 bay leaves
Pork and Root Vegetable Stew
- 2 tbsp olive oil
- 2 lbs pork shoulder cubed
- 1/2 medium white onion finely chopped
- 6 garlic cloves minced
- 1 sweet potato peeled and diced
- 1 rutabaga peeled and diced
- 1 turnip peeled and diced
- 3 parsnips diced
- 3 carrots diced
- 3 medium yellow potatoes diced
- 1/2 cup parsley chopped
- salt and pepper to taste
- 1 cup cold water
- 1/4 cup cornstarch
Instructions
- Add all of the pork stock ingredients in a pot of boiling water. Simmer over low heat for 2 hours.
- Strain the stock in a colander. Set aside.
- In another pot, brown the pork shoulder over medium high heat for 10 minutes.
- Add in the onion and garlic. Brown for 5 minutes.
- Poor in the pork stock. Simmer for 1 hour over medium low heat.
- Stir in all of the vegetables. Continue simmering over medium low heat for another hour.
- Season with salt and pepper. Stir in the parsley.
- Make a slurry out of cold water and cornstarch. Whisk in to the stew until the gravy thickens. Turn off the heat.
