So… I was contacted by the fine folks at Marx Foods to see if I had any interest in playing in their latest contest – Sweet to Savory. They would send me four (count’em… 4) sweet things, and I was to utilize at least two of them in a savory dish.
I figure it’s a no-brainer. I use sweet ingredients in a lot of my recipes and I should be able to pull a recipe out of my .. um..hat.
Unfortunately, when the box arrived, my mind went blank
In the box were:
- A bag of Coconut Sugar
- A bag of Sugared Fennel Flowers
- A bag of Granulated Honey
- 2 Vanilla Pods.
and looking in the box, the only thing I could hear was the demon saying Sweet Italian Sausage….
So, that’s what I made.
It’s paired with a Red and Green Marcona Pepper Sauce, sweetened slightly with coconut sugar and finished with diced tomatoes and Tofu Sour Cream.
I chose these two ingredients because of the anise-y flavor of the flowers, and that coconut sugar is somewhat less sweet and more complex than the granulated honey.
Oh, go here to vote! Marx Foods Sweet to Savory Challenge
Makes 4 to 6 Sausages
1 Pound Ground Pork
1 Teaspoon Minced Garlic
2 Teaspoons Smoked Paprika
3 Tablespoons Sugared Fennel Flowers
1/4 Cup Dry Champagne
1 Teaspoon Salt
2 Teaspoons Ground Black Pepper
Large Bowl for Mixing
Large Zipper Bag
Place all the ingredients in the bowl and mix well with your hands – squitching everything well to incorporate. Place in the zipper bag and refrigerate overnight. The next day, tear off 12″ sections of cling wrap, portion the sausage, then tightly roll and form onto links. Tie off both ends of the sausage.
With the sausages in the cling wrap, place into a steamer and cook for 15 minutes to set the sausages. Remove from the plastic and brown over medium heat in a saute pan. Set Aside.
Red and Green Marcona Pepper Sauce
Makes about 2 Cups of Sauce
1/2 Cup Diced Onion
1/2 teaspoon Minced Garlic
1/2 Cup Each Julienne Red and Green Marcona Peppers
1/2 Cup Dry Champagne
1 Tablespoon Balsamic Vinegar
1 Tablespoon Coconut Sugar
1 Tablespoon Oil
1/2 Cup Plum Tomatoes – Peeled and Diced (with some extra for garnish)
1/2 Cup Tofu Sour Cream
1 Cup Chicken Stock
1 Teaspoon Black Pepper
Saute the onions and garlic until translucent
Add the peppers, vinegar, coconut sugar and pepper – saute until the peppers begin to wilt
Add the champagne and stock and bring to a medium boil
Remove from the heat and fold in the diced tomatoes and sour cream
Slice the sausages on the diagonal and fold 1/2 into the sauce
Serve with fresh pasta topped with extra sausage slices and diced plum tomatoes