The City Magazine Since 1975

Patrick Owens’ Sausage

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RELATED FEATURE: 
<p><em>The Langdon’s and Opal chef uses this recipe in his grilled quail with glazed Brussels sprouts, pearl barley, and sausage </em></p>
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INGREDIENTS: 

For the sausage:

1 lb. freshly ground pork, preferably from a pork shoulder
2 Tbs. minced garlic
1/4 cup dry white wine
1 Tbs. finely chopped fennel seed
1/2 Tbs. red chili flakes
1 Tbs. finely chopped fresh thyme leaves
1 tsp. finely chopped fresh oregano leaves
2 Tbs. kosher salt
1 Tbs. black pepper

DIRECTIONS: 

Mix all of the ingredients together in a bowl, cover, and refrigerate overnight to allow the flavors to develop.