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Fresh Pork and Spinach Sausage




Source of Recipe


the web


List of Ingredients




2 tablespoons unsalted butter
4 ounces fresh chicken livers
1 pound coarsely ground pork (such as pork butt or pork shoulder)
1 Egg
1 cup minced onion
2 tablespoons minced garlic
2 cups coarsely chopped, tightly packed fresh spinach leaves
2 teaspoons minced fresh sage or 1 teaspoon dried sage
2 tablespoons flour
1 cup soft bread crumbs
½ Teaspoon salt
1 Teaspoon freshly ground pepper
Pinch of ground nutmeg
Fresh or dried sage sprigs for garnish (optional)


Recipe



In a large skillet over moderate heat, melt butter. Add livers and saute until lightly browned, about 1½ minutes on each side. Transfer livers to a plate. Add pork and saute until it is no longer pink, about 3 minutes.

To prepare in a food processor: Transfer lightly cooked pork and liver to processor and process 2 seconds. Add egg, onion, garlic, spinach, sage, flour, bread crumbs, salt, pepper and nutmeg. Pulse several times until well-blended. Cover and refrigerate mixture at least 3 hours or overnight.

To prepare by hand: Chop lightly cooked pork and liver until finely minced. Transfer to a large mixing bowl; add in egg, onion, garlic, spinach, sage, flour, bread crumbs, salt, pepper and nutmeg. Stir until well-blended. Cover and refrigerate mixture at least 3 hours, or overnight.

Preheat oven to 375 degrees.

Divide mixture into 12 equal portions; shape each portion into a small, flattened patty.

Bake on lightly oiled baking sheet until browned, about 15 minutes for small sausages; 20 minutes for larger ones. Transfer to a warm platter and garnish with sage sprigs, if used. Makes 6 servings.