Although we only had a few people for the cooking this Saturday, I still made same amount of food that I do for a larger group. I am glad I did because the meat was wonderful. I don't like a lot of heat to my foods so my sausage is more on the savory side. You could easily spice this up with a tablespoon or two of chipotle powder and it would still go well with the Apricot Glaze.
Homemade sausage meat on Crustini
with apricot mustard glaze
1 lb ground pork
1t powdered sage
5 basil leaves chopped
½ bulb elephant garlic chopped
½ teaspoon Smoked sea salt
¼ teaspoon fresh ground pepper
½ small onion chopped fine
½ teaspoon Fresh ground nutmeg
2 teaspoon Garam Marsala
Apricot Mustard Glaze from Stonewall Kitchens
1 loaf French bread cut and toasted as crustini
Add the garlic and herbs to a pan with 1T olive oil. Cook until they
are soft but not browned. Cool the mixture
then add salt and pepper. Add the
mixture to the pork and mix well. Form
into small patties (size of a silver dollar).
Cook the patties until browned and cooked through. Near the end of cooking time add the apricot
mustard glaze. Serve on Crustini. Garnish with chopped sage leaves.
Chinese
Mustard Greens and Spinach Braised in Butternut Squash Oil with
Bacon
Horseradish Seasoning
7 leaves mustard greens
3 cups fresh spinach
½ bulb elephant garlic chopped
3T sliced greens from the top of the garlic bulb
3T Butternut Squash Oil
Chopped fresh sage
Chopped fresh basil
1 pkg Wind & Willow Bacon Horseradish Dip Mix
Chopped pecans
Add oil to pan on low heat. Add
the mustard greens, garlic and herbs to the pan stirring to coat the leaves
Cook on medium heat until the greens are tender. Add the spinach to the pan and cook until
lightly soft. Add more oil if
needed. Sprinkle 3 T of the powdered dip
mix and sitr until completely mixed.
Serve with a pecan garnish on top,
