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www.PassionforPork.com
Chef Nathin Bye shares a Grilled Alberta Pork Sausage & Tomato Basil Polenta that was featured at Ampersand 27 during June is Pork Month 2016.
Sausage
8 lbs Alberta pork butt (1/4” diced)
2 lbs fat back (1/4” diced)
4 tbsp kosher salt
2 tbsp black pepper, ground
3 tbsp sage (chopped fine)
3 tbsp thyme (chopped fine)
1 tbsp brown sugar
2 tsp smoked paprika
1 tsp red pepper flakes
Polenta
Part A
2 cup water
1 cup milk
2 tsp kosher salt
1 ½ cup medium or coarse grain polenta
Part B
2 tsp fresh thyme
2 tbsp tomato paste
½ cup sundried tomato slices
½ tsp cracked black pepper
1 tsp smoked paprika
½ cup grated parmigianno reggiano
2 tbsp extra virgin olive oil
Using chilled sausage maker, grind pork butt and fat back through medium dye and into a chilled bowl. Add all spices together in a small bowl and mix well. Add to ground meat/fat and mix. Pipe into a casing of your choice and let rest overnight.
To cook, grill until done.
In a saucepan, heat the water, milk and salt over medium-high heat. Slowly whisk polenta into the simmering water/milk mixture. Whisk constantly until it begins to thicken, about 3 min. Add part B ingredients. Reduce the heat and simmer, stirring regularly, until very thick. Fill a pan with the polenta, smoothly it out evenly. Cover the pan and refrigerate overnight. Remove from refrigerator and flip polenta out of the pan. Slice the polenta about ½“ thick. Deep fry, or fry in a skillet until golden brown and crispy.
Serve 2-3 pieces on a platter with 1-2 sausage links.