Apple Sage Sausage
Spaghetti with Browned-Butter Sage Sauce, Mizithra Cheese and Winter SquashOnce I got over my little seed tantrum, the rest of my home alone day was so nurturing, so satisfying and so productive. The discipline of the seeds reminded me of my favorite job I ever had, which was being a stay-at-home mom to my three children. I had convinced myself then that I was doing it for them, but in retrospect, it was mostly for me. I adored taking special care of people I love, the sense of creating a home, and the sense of organization and order that exists when that is the job of one person in the house. As those happy recollections flooded my heart, can you guess what they inspired?
making Italian sausage at home this year to great result, and was ready to expand my horizons. In the past, I've used ground pork from the market. This time, I used pork shoulder and let the food processor do the grinding. I used the format from Martha Stewart Living, October 2011, but made a change or two. Rather than repeat the entire recipe which is quite simple, I'll just note those changes and recommendations here:
- For apple sage sausage, divide the 4 lbs. of pork in half. With one half (2 lbs.), make the herbed pork in the Martha recipe, adding 1/2 of a chopped peeled apple to the food processor. You will only need 1/2 of the herbs and spices called for, because you will only be using half of the pork. We are lucky with this one, as I used sage, thyme and apple from our own garden and orchard.
- For hot Italian sausage, with the other half (2 lbs.) of the pork, add twice as many herbs and spices as called for in my blog post about hot Italian sausages here. The original recipe is intended for only one pound of pork.
- Be kind to yourself and follow the directions about giving the cut cubes of meat a gentle freeze before attempting to chop them in the food processor. Especially the fatty bits turn out with a much better texture when they are very cold first. I learned this the hard way so you don't have to! If you cut your meat chunks first and pop them into the freezer, they will be ready by the time you have the rest of your ingredients prepped.