I defrosted some of the country sausage I ordered from our meat CSA yesterday. I formed it into patties, fried them up in a cast iron pan, and then made caraway-scented red cabbage in that same pan with all the yummy sausage fat in it.
To tell you the truth we’ve had some mixed thoughts about the pork we’ve received so far. Don’t get me wrong, it is delicious. The best tasting pork I’ve ever had. But it has been a bit tough, which is to be expected from an animal that lived a life in which it got to walk around the beautiful hills of West Marin. You build up some muscle doing that. The tougher meat, however, is something we’re still getting used to (part of it is figuring out how to adjust recipes – some cuts need to be cooked faster, others need more time – and I haven’t yet mastered that balancing act).
The thing about sausage, though, is it doesn’t matter much how tough that meat was before you ground it up, all you’re left with is the amazingly deep, pork-y flavor and all the almost sweet fatty juiciness. It melded quite nicely with the cabbage, too.
Ernie ate his sausage Minnesota-state-fair-style: on a stick. He speared the sausage patty with his fork, held it up, and ate from there. I knew I should stop him, because it’s not very impressive table manners. But he was being neat about it and seemed to be enjoying himself so much I didn’t say a word.
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