Hello, lovely people!
You may be confused, given the title, when I tell you that we’re not having sausage made for the forseeable future, but this is actually great news! We love to make sausage patties, and we are consistently out of ground pork which which to do this, so we thought we’d share our love of the creative possibilities of sausage patties with you.
Sausages need to be made in 10 lb packages, and they’re all the same. Same, same, same. Sausage patties, however, are made on the spot out of ground pork, and they are DELICIOUS. We make ours using a base of pork, salt and pepper, a handful or two of instant oats (to hold fat, which increases juiciness), and usually some grated onion and garlic. From there, we add such things as:
- curry powder
- juniper berries (chop them small, go easy, it doesn’t take much! They’re available at the health food store in Sooke)
- sage
- chopped bacon
- barbeque sauce
- honey and even more garlic. No, more than that.
- italian seasoning (usually fresh oregano, parsley, basil, fennel or cecily seed, and thyme from the garden)
- maple (with dark maple syrup and fresh parsley, or with fresh blueberries. Great for folks that don’t eat pancakes but miss the blueberry/maple combo.)
- saurkraut and smokey paprika
- sesame oil, soy sauce, and chopped ginger (if patties are thin, pat in sesame seeds before cooking)
It is a wonderful thing, to be able to tailor sausage flavours to the people that will be coming to dinner. Making your own patties makes it easier to take care of food sensitivities and allergies, and gives us all the ultimate control over what we put in our bodies. You can make a simple patty for the kids, and go wild with the curry powder and chopped spicy peppers for the adults. It takes an extra 10-20 mins, compared to defrosting a package of ready-made sausages, but I’d really recommend you give it a shot.
We’ll have lots of ground pork available in early August. We’re taking larger orders now ($100+), and will be available to take smaller orders once our pork comes in.
