Cooking that Pig

Aloha friends,
This is my first post to this site....Thanks Dean for turning me on to it! I'm looking for some creative ways for cooking up these wonderful critters and wanted to ask for some recipes. I'd also like to share one,

I just tried out a new sausage recipe and wow was it ono! I cut the amounts in half and skipped the fat and still it was awesome!

Breakfast sausage:


10 pounds ground meat
2-3 pounds pork or beef fat (vegetable shortening or lard could be substituted)
6 teaspoons salt
4 teaspoons sage
4 teaspoons pepper
2 teaspoons sugar
2 teaspoons paprika
1 teaspoon celery seed
1/8 teaspoon ginger
1/8 teaspoon nutmeg

Combine ingredients, mix well, run through grinder again if necessary. Package in quart sized or sandwich bag sized zip-lock bags as desired, and freeze.


Let me know what you think,
Hunter Steve

HEY STEVE, NICE TO SEE YOU ON THE SITE.....
ON THE PAGE 2 GET ONE THRED ON COOKING AND RECIPES
AND YOUR SAUSAGE SOUNDS GOOD CUZ....

ALOHA KANUHA BOTHERS

4 teaspoons garlic, minced
Salt and pepper to taste
4 1-inch thick pork chops or cuts from a roast chunk
Flour for dredging the chops
2 tablespoons olive oil
1 tablespoon unsalted butter
1 cup onion, minced
1/2 cup dry white wine
1 1/2 cups beef broth
2 tablespoons tomato paste
1/4 cup pitted olives, sliced
2 tablespoons drained capers, chopped
2 teaspoons mustard (Dijon or brown)
2 tablespoons fresh parsley, minced
4 tsp thyme
4 tsp oregano

In a small bowl combine half the garlic, half the thyme, half the sage, salt and pepper to taste. Rub the mixture on to the chops and chill, covered, 30 minutes or overnight.

Dredge the chops in the flour, shaking off excess. In a large skillet, heat the olive oil over moderately high heat. Add the chops and cook them from 1 to 2 minutes on each side or until brown. Drain fat and oil and transfer the chops to a platter.

Add the butter to the skillet and heat it until melted. Add the onion and remaining garlic and herbs and cook the mixture, stirring for 2 minutes or until softened. Add the wine and reduce it by half. Add the beef broth and tomato paste and stir the sauce until it is well combined. Return the chops to the skillet and simmer, covered for 10 minutes or until tender. Transfer the chops to a platter, add the olives, capers and mustard and simmer for 1 to 2 minutes.

Stir in parsley. Pour juices from pork platter back into the skillet, stir to combine and spoon sauce over the chops.

Turkey Joe,
Thanks for the recipe! We tried it tonight on some back straps and WOW was that ono! We added a slight twist and put the sauce on angle hair pasta!

Much Mahalos!
Hunter Steve