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Apr 18, 2010 12:04 PM

Ideas for fresh pork sausage?

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

    1. 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

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

        1. re: nasv

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

      2. 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

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

        2. 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

            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. 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...