Plate Fodder

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Marx Foods – Sweet to Savory

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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.

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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

Fennel Flower Italianesque Sausagepage

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

Cling Wrap

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.

To make the – DSCN2841

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

4 comments on “Marx Foods – Sweet to Savory

  1. Stacy
    October 6, 2013

    I love that you made your own sausage, Toby! The flavors sounds wonderful. I gotta tell you though, all I kept thinking about was, what did he do with the rest of that Champagne? Hope you enjoyed a glass or two along with this lovely dish, to celebrate your new look! Love it!

    • platefodder
      October 6, 2013

      Actually, it was a leftover bottle from another thing I tried. But, you can pick up one of those mini splits of the bubbly stuff for about a buck, if you didn’t want to buy a whole bottle… but I can’t imagine why you’d even want to buy a small bottle of champagne…. The sausage was good. I’ve used fresh flowers from the garden in the past – but these sugared ones were a twist. The fennel flowers are less musky than the seeds with a lighter anise-y flavor

      • Stacy
        October 8, 2013

        Wait, I’m sorry. Leftover Champagne? That has NEVER happened at our house. :)

      • platefodder
        October 8, 2013

        well… rarely happens here… but I’ve been on antibiotics lately :)

Comments are closed.

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This entry was posted on October 6, 2013 by in Italian, Marx Foods, Pork, Test Kitchen, Uncategorized and tagged .

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