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Ideas for fresh pork sausage?

nasv Apr 18, 2010 12:04 PM

At my local farmers market, my local pork producer gave me a pound of "fresh pork sausage" - it's not in a link form, it is ground and in a vacuum pack, never frozen.

I was curious for some ideas on what I could do with this. I know adding to eggs for breakfast would be easy, but I wanted to think of more dinner applications. I could make small meat (pork) balls, but that's all that's come to me so far.

What are your super chowhound ideas? Thanks!

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  1. porker RE: nasv Apr 18, 2010 12:35 PM

    How about a stuffed, rolled, Italian-braised pork skin?

    1. Phurstluv RE: nasv Apr 18, 2010 03:07 PM

      I use fresh pork sausage in my meatballs, they are awesome.

      Or can be combined with stuffing ingredients for a stuffing side dish. Or just sautee some up with onions, broccoli rabe and serve with fresh cooked orrechiette with lots of grated pecorino romano.

      Also love porker's idea. Great moniker, too! That's my husband's nickname for himself, since he considers himself a "Porketarian."

      2 Replies
      1. re: Phurstluv
        nasv RE: Phurstluv Apr 20, 2010 09:09 AM

        Nice, I like the idea to use with fresh cooked orecchiette!

        1. re: nasv
          Mayor of Melonville RE: nasv Dec 11, 2010 02:36 PM

          Me, too. "Little ears" with ground pork and fennel makes a great dish.

      2. MrsCheese RE: nasv Apr 18, 2010 04:13 PM

        This is my favorite use of bulk sausage:


        Also if you just search "sausage" or "italian sausage" on Epicurious you'll get tons of ideas. I use it in pasta sauces too.

        1 Reply
        1. re: MrsCheese
          nasv RE: MrsCheese Apr 20, 2010 09:11 AM

          I love making risottos, this sounds awesome too! Thanks for the tip!

        2. porker RE: nasv Apr 18, 2010 04:38 PM

          I forgot, if you do something Italian, it might be worthwhile to add some fennel seed to the bulk sausage.

          1 Reply
          1. re: porker
            ttoommyy RE: porker Apr 20, 2010 09:15 AM

            But a true Italian sausage from Italy more than likely would not have fennel seeds.

            I like making pork "burgers" with bulk sausage. Top with peppers and onions and a nice slice of real provolone or caciocavallo. Make sure you use a crusty bakery roll. Delicious.

          2. Cherylptw RE: nasv Apr 19, 2010 07:21 AM

            Use some to make pork burgers; one thing I did before was to split country ribs in half lengthwise and open like a book. Stuff with cornbread & sausage stuffing, close up and tie with butcher's twine then cook in the oven. So good...

            1. w
              weezycom RE: nasv Apr 19, 2010 04:57 PM

              cook up some small patties of the pork sausage along side thinly sliced onions, serve on top of garlick-y lentils with the partially-carmelized onions, spinkle with chopped parsley & basil and drizzle with cucumber-yogurt sauce

              1 Reply
              1. re: weezycom
                nasv RE: weezycom Apr 20, 2010 09:12 AM

                I love my lentils and didn't think about incorporating the pork sausage here - thanks for the tip!!!

              2. l
                lutherben RE: nasv Apr 20, 2010 11:50 AM

                Make Scotch Eggs!!

                1. r
                  Richard Wilts RE: nasv Dec 11, 2010 01:38 PM

                  Hi.. add hamburger to it and make meat loaf...or get a bottle of Morton sausage seasoning
                  to make breakfest sausage out of it ...i think its 1 teasp per 1 pound fresh pork ground
                  its makes very good tasting breakfest sausage...try it you will like it...

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