The Cure For Pork Fever

27 09 2009

Back when Swine Flu was first making the news, the French press dubbed it “grippe porcine.”  I chose, mainly for my own amusement, to translate it as “pork fever,” which sounds like something much more fun to come down with.*  So when Nick came home with an entire kilo of chunky ground pork from the Chinese butcher** up the street, I had to figure out what to do with the 800+ grams he didn’t use in his breakfast scramble.

We’ve been talking about breakfast sausages lately, Nick and I, and I realized that that might just be the perfect use for this hand-ground pork. So I Googled “breakfast sausage recipe” and clicked on the first result, a tasty-sounding recipe from Alton Brown.  Scanning the list of ingredients, I was pleased to note that I had everything he called for – fresh sage, thyme, and rosemary (check, and from my windowbox, no less!), fresh nutmeg (I don’t use any other kind), and even some of the more oddball (for France) items like red pepper flakes and brown sugar were covered.  Now, his recipe calls for grinding the pork yourself, which I’m sure would be even more awesome, but I figured the pork I had was the right texture and fat content, so I went with it.  As suggested, I combined the pork and seasonings (plus some minced onion, because I felt like it) and let them sit overnight to get acquainted.  I cross-referenced Brown’s recipe with Michael Ruhlman’s sausage Ratio, and the differences are minimal.

The next morning, I pulled the bowl of seasoned pork mixture (which already smelled fabulous) from the fridge and began shaping patties.

Making breakfast sausage patties
1. Making Sausages 1, 2. Making Sausages 2, 3. Making Sausages 3, 4. Making Sausages 4

See?  You can make sausage at home, too!  No complicated and awkward casings necessary, just a little patience for patty-making.  We fried up four of them that morning, and ate them with fried eggs and breakfast potatoes.  The rest I froze and then threw into a ziplock bag for future breakfasts and bouts of pork fever.

Frying the sausage

* Now, of course, it has much more banal names: H1N1 or grippe A.
** There are no less than twelve butchers on my street. Two are Chinese, three are French, and the rest are Arab. What this means is that even with a glut of butchers, I can buy pork at less than half of them.

Originally published on Croque-Camille.




11 responses

27 09 2009

Love that AB recipe. I make it all the time with ground pork from our farm box.

28 09 2009

Yay, I was hoping you’d write about this recipe. How exciting! Pretty much all of the butchers in my area are Arab though… Not easy to find pork!

28 09 2009
Simple recipe for healthy but tasty breakfast potatoes with instructions? | Easy Quick Recipes

[…] The Cure For Pork Fever « Croque-Camille […]

28 09 2009

1)I do love a post with helpful footnotes!

2)The sausages look lovely.

3)A friend of a friend has swine flu. He’s getting better, but he said he’d never been so sick in his life. Yuck.

4)Let me get this straight: the four-picture tutorial is for making sausages, right?! 😉

28 09 2009

Richard – Wow, you get pork in you farm box? That’s awesome!

Hopie – I’m sure you can find a French one lurking somewhere…

pastrychef – Ha ha. 🙂

28 09 2009
Steven Harris

Didn’t Miss Piggy sing Pork Fever in the style of Peggy/Piggy Lee?

28 09 2009
hungry dog

These look so delicious, and what a good idea to shape and freeze them for future breakfasts or snacks. Yum.

28 09 2009

Brown sugar’s an oddball ingredient in France? That seems so weird, it’s a staple ingredient in my house!

The sausage looks really good, I;m sure it makes a fantastic breakfast. I’ve made something similar before but mine were pork and apple.

29 09 2009

Steven – I don’t know, but it sounds like something I should hear!

hungrydog – It’s a really great recipe in that the work involved is minimal, and you can eat it for weeks!

Sam – It’s a staple for me, too, but here you can only buy it in natural/health/organic food shops. Apple sounds like a fantastic addition! I’ll be sure to try that one when the CSA starts delivering more apples than I could ever eat. 🙂

29 09 2009

Looks fantastic! If I ever move to Paris, I want to live on your street full of butchers. 🙂

30 09 2009

Loulou – It’s a good place to be. 🙂

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