Best Pork And Chestnut Sausage Recipes
PORK AND WATER CHESTNUT SAUSAGE WONTONS IN WATERCRESS AND SHIITAKE MUSHROOM SOUP
In the annals of folk medicine, watercress soup is said to be good for soothing a dry throat or for when a general system-cleansing tonic is needed. Here, the nip and pep of watercress infuses chicken broth made rich with slivers of shiitake mushroom and plump sausage-filled wontons to produce a new take on wonton soup that is both healthful and delicious. Hydroponic watercress, meaning watercress grown in water and without soil, closely resembles watercress you might pick alongside a running stream in spring, but it has finer, more delicate stems and far less dirt and sand on its leaves. It is often available year-round in supermarket produce sections.
Yield serves 4 to 6
Number Of Ingredients 6
Steps:
- To make the wontons, place 1 heaping teaspoon of the sausage in the center of each wonton wrapper. Lightly brush the edges of the wrapper with water, and fold it over corner to corner to make a triangle. Press the edges together with a fork to seal. As the wontons are made, transfer them to a plate. Use right away, or cover with plastic wrap and refrigerate until ready to use, within a few hours.
- To make the soup, combine the broth and shiitake slices in a large saucepan and place over medium-high heat. When the broth just begins to boil, drop in as many wontons as will fit without crowding and cook until they rise to the top, 3 to 4 minutes. With a slotted spoon, transfer the wontons to a plate and repeat with the remaining wontons.
- When all the wontons are cooked, stir the watercress into the simmering broth and return the wontons to the pan. Reheat gently, then ladle into individual bowls and serve right away.
PORK AND CHESTNUT SAUSAGE WRAPPED IN CHICKEN BREAST SCALOPPINE
Steps:
- One at a time, place each chicken breast between 2 sheets of waxed paper or plastic wrap. With a mallet or other pounding device, such as the flat side of a hammer or the bottom of a wine bottle, pound the chicken breast until 1/4 inch thick or slightly thinner.
- Discard the waxed paper. Spread about one-sixth of the sausage lengthwise along the center of each scaloppine. Roll up to enclose the sausage and secure closed with toothpicks or kitchen string.
- In a sauté pan large enough to hold the chicken rolls without crowding, melt the butter over medium heat. Add the rolls, sprinkle them with the black pepper, and sauté, turning frequently, until lightly golden all around, 10 to 12 minutes.
- Add the wine, garlic, and tarragon and stir to mix. Bring just to a boil and decrease the heat to maintain a gentle simmer. Cook uncovered, basting frequently, until the juices are no longer pink when a roll is pierced, about 15 minutes. Transfer the rolls to a platter and set aside in a warm place.
- Reduce the liquid remaining in the pan over high heat until bubbles break from the bottom rather than only across the surface, 3 to 5 minutes. Pour the sauce over the rolls and serve right away.
PORK AND WATER CHESTNUT SAUSAGE
Water chestnuts are an underwater corm, and as you might imagine if you consider their natural environment, they are plump with water and crunchy. Their taste, on the other hand, is hard to pinpoint: it's a cross between jicama and sugarcane with a hint of nuttiness, all diluted with water. In other words, it is somewhat bland. They are often used in Chinese and Southeast Asian dishes, mainly in stir-fries, for their snappy bite. That is also what they contribute to this sausage, which features Asian tastes. I use the sausage for stuffing wontons (page 55), for making small balls to top steamed rice, for mixing into udon noodles, or for wrapping in lettuce leaves as the Thai and Laotians do with minced meats (page 119) and the Vietnamese do with savory meatballs (page 60). Fresh water chestnuts are rarely found in markets, even those geared to an Asian clientele. They are seasonal and as much of a chore to peel as tree chestnuts (not a relative, despite the name). Canned water chestnuts fill that niche. They are available in grocery stores where even only a small amount of space is devoted to Asian ingredients. This sausage recipe calls for much less than what you get in a 6-ounce can, usually the smallest size sold. The remainder can be stored covered with fresh water in the refrigerator and used in homey stir-fries, salads, and slaws.
Yield makes 1/2 pound
Number Of Ingredients 10
Steps:
- Place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended. Leave in bulk and shape and cook as directed in individual recipes. The sausage can be used right away, or it can be refrigerated for up to 3 days. It does not freeze well.
PORK AND CHESTNUT SAUSAGE
Chestnuts are a cold-weather crop, available from early fall to the end of winter. At that time of year, when the plane trees in Italy's town squares occasionally still have some leaves left from summer and no sign of spring is in sight, vendors set up sidewalk braziers in the piazzas and roast chestnuts over open fires. They are served up right off the grill, piping hot, in newspaper cones. You have to be out and about to get them that way, and bundled in suitably warm clothing to guard against the weather. Once you buy them, it's a slow, peel-as-you-go proposition. But somehow the divine combination of freshly roasted chestnuts and a hot coffee from a nearby stand chases away the cold and lessens the effort necessary to pry off the invariably recalcitrant charred shells and inner skins. With the already peeled, freeze-dried or vacuum-wrapped chestnuts now available, the pleasure, albeit without the char but also without the chore, is brought to the home kitchen year-round. If you do not use all the chestnuts in the package, freeze the remainder. If you store them in the refrigerator, they will mold after just a few days.
Yield makes 3/4 pound
Number Of Ingredients 10
Steps:
- In a large sauté pan, melt the butter over medium heat. Add the chestnuts, onion, celery, thyme, nutmeg, sugar, salt, and pepper and stir to mix. Cook until the vegetables begin to sweat, about 2 minutes. Transfer to a medium bowl and set aside to cool completely.
- Add the pork to the cooled chestnut mixture, and knead with your hands until thoroughly blended. Leave in bulk and shape as directed in individual recipes or stuff into hog casing. The sausage can be used right away.
- Sauté or grill, or cook as directed in individual recipes. (The uncooked sausage will keep in the refrigerator for up to 3 days; it does not freeze well.)
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